Barbecued Ribs (The Best)
Barbecued Ribs (The Best)
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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.
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  1. Simply Amazing!!!

  2. I have made this ribs 6 times now and they turn out perfect! They are a definite crowd pleaser. My daughter always asks me to make them, thank you!!

  3. so far the best I had.

  4. Everyone loves this recipe. Try it!

  5. Making for a second time, best I've tried. Kids love them.

  6. Sorry not sure where to write this. Is it ok to use blackstrap molasses in this recipe or is that too bitter?

  7. This is our go-to rib recipe, and it is delicious!! So flavourful and great to prepare ahead! Thank you!

  8. Amazing recipe!

  9. This is by far the best rib recipe ever!!! The low and slow technique then finishing them on the hot grill is amazing. I adjusted the oven temperature to 250 degrees for 3 hours to get an even better result at melting the fat away. We substitute unsweetened apple sauce instead of jelly for the sauce and it comes out great! Be sure to do 4 or 5 minutes a side on the grill BEFORE putting the sauce to create a nice crust!! Turn down temperature on grill after they are sauced to be sure not to burn! Phenomenal!

  10. Superbe! I substituted some homemade apricot jam for the apple jelly nd it was delish with the pork ribs. All of the Ricardo recipes I've tried have been bang-on, and I'm a fan of both the tv show and the magazine. Bravo, cher Ricardo!

  11. We didn't do the dry rub, simply because we didn't have time. But the sauce was amazing and really hit the spot!

  12. Hard time finding apple jelly, but found Jody’s home made apple jelly from Truro N.S. at Sobeys.I cut the rib in serving size pieces about 4 rib bones put the trivit in the pressure cooker with a cup of apple juice for 20 mins.No need to remove the silver back.Another excellent Ricardo recipe!

  13. I forgot to add in my previous comment - I cooked these in the oven. I put the dry rub on the ribs overnight, wrapped in foil in the fridge. The next day I spread the sauce all over the ribs and wrapped them very well in foil. Cooked slow and low, 300 degrees for about 3.5 hours. I started checking at 2.5 hours but the rack was thick and took longer than usual. GREAT results.

  14. I created an account just to rate this recipe. It's AMAZING. Not too sweet, not too tart, nice blend. It's perfect. The only changes I made was reducing the salt by half in the rub, and I didn't have any type of jelly or jam on hand and wasn't going to buy some just for this so I added 1/4 cup of sugar instead. Ricardo's recipes are wonderful but this one is stellar.

  15. You can find Apple Jelly at IGA, I think people are looking for yellowish jelly but they are red like strawberry jams. They have at least 2 different brand Apple jellies in the peanut butter/ jam aisle at IGA, plus they have in Season some lesser known brands made in Rougemont. I use Dora Apple jelly. IGA extra at least always have it in stock. The BBQ sauce keeps for a very long time in the fridge. I put mine in a masson jar. Think about it, all of the ingredients you put in it have a long shelf life.

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