BBQ Ribs

Prep Time: 20 minutes

Cook Time: 2 hours

Serving: 4

A Word From The Cook

A sticky, messy delight.

There is a difference between Ribs.    I prefer the back ribs vs. the ‘spare’ / side ribs.   Here is the difference.


2  Racks Back Ribs

Dry Rub:

2 TBSP Brown Sugar

1 tsp Chilli Powder

3-4 Grinds Salt

1/2 TBSP Cumin

6-8 Grinds Fresh Black Pepper

1/2 tsp Onion Powder

1/2 Tbsp Paprika (I like the smoked paprika)

1/2 tsp Dry Mustard

BBQ Sauce:

2 TBSP Butter

1/2 tsp Chilli Powder

1 tsp Onion Powder

1/2  tsp Garlic Powder

1/2 Cup Ketchup

1/2 Cup Apple Jelly (or Grape Jelly / or Marmalade)

1/8 Cup Apple Cider Vinegar

1  TBSP Molasses

1/2 TBSP Grainy Mustard (Dijon)

1/2 TBSP Worcestershire Sauce

3-4  Dashes Hot Sauce (Franks) to taste


  1. Combine all the ingredients for the dry rub together in a small bowl.
  2. Remove the ‘silvery’ backing on the ribs.   Removing the membrane from the ribs.
  3. Preheat the BBQ to 500° F.
  4. Grill the rib racks on both sides – 5 minutes on each side.
  5. Remove and apply the dry rub to both sides of the ribs.
  6. Double wrap them in tin foil ensuring that the package is sealed tight.
  7. Turn one side of the grill off, and adjusting the other burner to medium.
  8. Grill for about 2 hours, turning once 1/2 way through.
  9. While they are grilling, combine the BBQ Sauce ingredients in a saucepan and heat and stir until blended.    About 5 minutes.   Let cool.
  10. Take the ribs out of the tin foil package at 2 hours, brush on 1/2 the BBQ Sauce; saving the other 1/2 for serving.
  11. Grill for another 3-5 minutes.
  12. Have wet clothes ready, you’ll need them!
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