My husband made me the best Mother’s Day meal on Sunday! BBQ Ribs, by my request! He was shocked that of all things I’d want him to make, I’d pick ribs…total due food. I’ve learned that being pregnant with boys makes me eat like a boy! I totally crave burgers, and steak, and now apparently BBQ ribs. So Brett worked some magic and made the most incredible BBQ Ribs, cooked low and slow in the oven. He knocked it out of the park with these (with help from the Deep South Dish)
You start with a dry rub on the ribs, put them in the oven on low and let them roast for a couple of hours. Then you slather ’em in some bbq sauce and put ’em back in the oven for a couple more hours.
I told Brett these were better than restaurant quality. And seriously, I can’t wait for him to make them again– because he will be making them again, soon. I’ve got four more months of meat-craving pregnancy left in me:)
- 1 rack of pork spareribs or baby back ribs
- BBQ Sauce (we like Sweet Baby Rays)
- 1 tsp garlic salt
- 1 tsp cumin
- 1 tsp ground pepper
- 1 tsp parika
- 1 tsp chili powder
- 1 tsp oregano
- 1/4 tsp white pepper
- 1/4 cup brown sugar
- If using spareribs prepare the ribs by removing the membrane from the back of ribs. Cut away the extra flap of tough meat across the top of the ribs and discard. Your butcher can usually do this for you or you can use St. Louis Style Ribs (they are already trimmed).
- Preheat oven to 250 degrees.
- In a small bowl, mix dry rub seasonings together (including brown sugar). Rub the dry rub all over ribs. Line a baking sheet with foil and place ribs on the baking sheet. Roast for 2 to 2 1/2 hours uncovered.
- Remove from the oven and brush bbq sauce all over the ribs. Cover with aluminum and place back into the oven and roast for another 2 to 2/12 hours until meat is very tender.
- Brush a little extra bbq sauce over the ribs just before serving.
- source: Deep South Dish
What’s your recipe for Korean Lettuce Wraps ??
I’m definitely gonna make this 😀
I have never made ribs before! I had found your recipe and thought it sounded amazing… tried it, knocked it out of the park! Everyone loves it. Thanks so much!
You’re welcome! So glad you liked them!
These look delish! Do you put the ribs in the pan meat-side up?
Really very, very good and tasty. say no more
Living in Canada means I can’t bqq year round….this is my go to recipe for ribs in the winter. Thank You!!!!
Will never make ribs any other way again!! KUDOS!!
Thanks Mary! So glad you liked them!!
These were the best ribs hands down !! My 6 yr. Old daughter loved them. My husband even said “these are a definite do again”.
So glad you guys loved them Kim!! Thanks!
Didn’t want to give you my email address, but did want to say that I made this for a family get-together and kids that normally don’t eat meat on a bone LOVED it. I didn’t add oregano though.
I thought these were absolutely phenomenal. I followed the exact recipe and used “Sweet Baby Rays-Sweet and Spicy” BBQ sauce. The reason I chose this recipe was because my name is also Bret. And my wife had requested that I cook her baby back ribs for dinner!!! Such a funny coincidence. Thank you for sharing the recipe. I will always use this recipe from now on!
Awesome thank you for sharing! So glad you loved them!
I tried your recipe and I can now say my ribs are better than my husband’s. Kids love them too. Thanks for sharing it.
So glad everyone loved them!! Thanks Melanie!!
I put the rub on the night before and refrigerate over nite then bake them next day…
great idea!!
I’m making these with St. Louis spare ribs, is it the same cooking time? Also, you cook them meat side up right?
Yes, should be the same cook time and meat side up!
I never leave comments but after making ribs for over 30 years this will be the only way I make them from now on. Easy recipe and delicious results
, mother in law approved as well, thanks so much for the recipe!
Thanks Diane!! So glad you liked them!
These were amazing. I am a cook amount many other things and couldn’t make a better rib myself. Hands down best recipe I have come across. I also used my homemade bbq sauce and they were fabulous! My one substitution was to put in a roasting pan on a grate and added vegetable stock along with apple cider vinegar before brushing with sauce and transferring to foil pouch.
I would like to double this recipe to feed my large family. I am planning on doing 2 racks, would you suggest I increase the baking time?
Sorry I’m just now seeing this! I would just watch it, start with the normal time and add more if needed!
Hi Kristy,
Like to try the slow baked ribs recipe that you have posted. Kindly advise if 250 degrees, do you mean Fahrenheit or Celsius?
Hi Irene! Fahrenheit!!
Can you use country style pork ribs
I’m sure you can, but have never tried it!
I love the paste over it 🙂 It’s dammn good!
I made these ribs so many times I can’t remember. They’re always a hit in the winter time. My husband loves them with baked beans and potato salad. Before my guest comes over I always make sure I have a print out of the recipe. Because I never can eat my food. only one thing I want to point out is that I always add a little bit seasoning from what direction states . Absolutely delicious.
Sorry these came out horribly tough! We just threw them out, because we couldn’t even eat them. Usually I put water, vinegar, and liquid smoke in the pan below the rack. Next time I will do that but still try 250ºF for 4 hours.
I’m so sorry they didn’t turn out for your.
Thank you so much for this recipe!! I have made it multiple times now and it is definitely a family favorite. The first time anyone tries these ribs they always go back for seconds. I made them for a friend who does not like BBQ sauce so I did not reapply at the end. He loved them till this day states they are the best ribs he’s ever had. I highly recommend this recipe to anyone. It is extremely easy to make just takes a lot of time so be sure to have a minimum of 6 hours to spare for the first time.
BEST RIBS EVER!!!!!!!!