Best Barbecue Ribs Recipe
Barbecuing ribs used to intimidate me because there are so many different ways to make them. Years ago my husbands grandma, Norma Fuhriman, made some ribs for a family BBQ and she showed me her method of doing them partly in the oven and then finishing them on the grill. This ensure’s that they get tender, and adding the bbq sauce at the end gives them that smoky, caramelized flavor that is so delicious. I’ve made them this way ever since and they always turn out amazing! This barbecue rib recipe is fail proof!
This first time I tried doing them this way I decided to make up a rub since I’d seen it done on so many of the cooking shows I had watched. I put a bunch of spices and ingredients into a bowl, mixed it up, and bam! My rub added another layer of flavor to the ribs. Over the years I’ve tweaked it a few times and I think I’m finally happy with this recipe!
Making the Rub and Prepping the Ribs
I mix all the spices together in a bowl and stir them up. Then I coat the ribs with vegetable oil and rub the oil all over the ribs and then smother the oiled ribs with the rub.
I then wrap them in double foil and set them on a baking sheet and then put them in the oven.
After they are done baking in the oven for a few hours, take them out of the oven. This is when I turn them over to my husband and he does his magic on the grill. Baste them with your favorite BBQ sauce and they are good to go.
Some of my favorites are the Private Selection BBQ sauces from Fred Meyer/Kroger. We also like Sweet Baby Rays. Baste them a few times and let the sauce caramelize a little.
Best Barbecue Ribs Recipe
This fail proof rib recipe always turns out great and is so easy to make! Bake them in the oven with the rub first, then finish them on the grill for fool proof ribs everytime.
- 3 tbsp garlic seasoning salt
- 4 tsp tsp salt
- 4 tbsp Mrs. Dash Seasoning
- 4 tbsp paprika
- ¾ cup brown sugar
- ½ tsp black pepper
- 4 tbsp montreal steak seasoning
- ½-¾ cup vegetable or canola oil
- 2 racks baby back pork or pork spare ribs (Either type of rib works great with this recipe)
- 1-2 cups bbq sauce
To make the rub, dump all the spices and brown sugar into a small mixing bowl. Stir until well combined and set aside.
Set baby back or spare ribs on a baking sheet. Pour vegetabel oil onto the ribs and rub all over on both sides. After the ribs are coated well with the oil, cover the ribs with the dry rub.
Wrap the ribs in foil twice or you can use heavy duty foil and seal them up well. Place on a clean baking sheet and bake them in the oven at 325° for 2 hours.
Some ovens vary so check the ribs to make sure they are tender enough after the two hours. If not put them back in for 15 more minutes. You want them fork tender but not falling off the bone.
Take them out of the oven and remove them from the foil, then put them on a heated bbq grill and baste with your favorite bbq sacue. When the bbq sauce starts to carmelize a bit they are done! This usually takes about 5-10 minutes depending on your grill.
I hope you enjoy my favorite barbecue ribs recipe!
These ribs look delicious! Would you please add instructions on how long you cook them in the oven and at what temp? Also how long does your hubby let the ribs finish off on the grill? Thanks!
Thank you! For some reason the rest of the instructions didn’t get into the post so I went back and added them into the recipe part of the post. My apologies. I was publishing 4 recipes and the main post all at the same time and somehow I didn’t add that section. Let me know if you have any more questions after reading through the instructions.
What temperature do you set the oven and how long do you bake them in the oven?
Hi, I’m so sorry! I left that off the recipe. When I saw your message I realized and so I’ve gone back and updated it for you. Cook them in the oven for 325 degrees for about 2 hours or so. My apologies!
Someone who knows says
No smoke? Sorry not BBQ.
Do you need them remove the skin off the back of the ribs?
I don’t unless there’s a lot of excessive amount of skin. You can though! Totally up to you.