Barbecued Ribs (The Best)
Barbecued Ribs (The Best)
Open in full-screen mode

Barbecued Ribs (The Best)

35 MIN
2 H 10 MIN
12 H


Dry Rub

Barbecue Sauce


Dry Rub

  1. In a bowl, combine all the ingredients. Set aside.
  2. On a work surface, use paper towels to peel away the white membrane (silverskin) on the back of the ribs. Place the ribs on a baking sheet and rub both sides generously with the spice rub. Cover and refrigerate for at least 1 hour, or overnight.
  3. With the rack in the middle position of the oven, preheat the oven to 325°F (170°C).
  4. Wrap the ribs, two racks at a time, in heavy-duty aluminum foil. Transfer to a baking sheet. Bake for about 2 hours, or until the meat is tender.

Barbecue sauce

  1. Meanwhile, in a small saucepan over medium-high heat, cook the spices in the butter for 1 minute. Add the remaining ingredients, bring to a boil and simmer over low heat for about 5 minutes or until the sauce becomes syrupy. Season with salt and pepper.
  2. Preheat the grill, setting the burners to medium. Oil the grate.
  3. Remove the ribs from the foil and grill for 4 to 5 minutes on each side, brushing with half of the barbecue sauce. Serve with the remaining sauce.


  1. The best ribs ever!!! Not sweet at all just perfectly glazed on the BBQ

  2. Fantastic results. Apple jelly has been hard to come by, but I've substituted both fresh stewed apples and fresh crushed pineapple with great results. I like to double the BBQ sauce recipe and freeze the remainder to slap on burgers and steaks. Delicious!

  3. Dad wasn't the only one who loved it--we all did! Definitely worth the added time. Plan to make up packets of the dry rub and sauce to give as gifts, with the recipe, of course, Keep up the good work--we love it all!

  4. I thought I would try this recipe for a dinner party and I definitely was not disappointed nor were my guests! This recipe is outstanding and will definitely be my go to for ribs. Ribs were moist and the sauce delicious. Can't wait to use it again.

  5. So good. No changes at all. We were all licking our fingers!

  6. I've made these over and over, everyone loves it! I replace oven with indirect bbq grilling at 325 for 2 hours using mesquite wood chip smoke. I then add that bad ass bbq sause and grill them on high for 2-3 minutes each side, Ganster!

  7. The best ribs we've had thus far. Never did a dry rub before and it's key. We don't like too much sauce on our ribs so I used half for basting and then freezed the rest to use for the next batch. I used apple butter as I couldn't find apple jelly. Big hit in our home!!!

  8. This is a big hit with everyone. To reduce the sugar, I replace the jelly by unsweetened apple sauce!

  9. Can I use something to replace the Apple jelly I don't got none?

  10. Have made this recipe many times and written a previous review. Also did a pork loin roast on the BBQ, also fabulous! Decided to try chicken leg quarters this week. Marinated (overnight) the chicken leg quarters ( 8) pieces, 5 lbs in total, rubbing under the skin and all over each piece. BBQ'd on charcoal grill till done and added the sauce. So delicious, the best ever!! Thank you again for this fabulous and versatile recipe.

  11. The best ribs ever!!. Excelent texture and very tasty. it was a hit in my home. Thank you :)

  12. These are delicious!! We are having them again ..2nd time in 2 weeks. Delicieux!!

  13. Made this recipe a few weeks back. Followed the directions exactly. Best ever!! Going to try the rub and the sauce on a pork roast on the bbq next weekend. Will follow up.

  14. This was my first time making ribs. I had 3 friends over so the pressure was on to impress. I added a small wood chip smoker into my bbq with mesquite flavored wood chips. This really added a nice element to the flavor.

  15. Simply, utterly, unanimously, unbelievably the best ribs ever. I started at 400 for 30 - then finished at 200 for 4.5-5 hrs. Too easy and simply a divine rib sauce.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum