Instructions
Preheat the oven to 275°F. Mix together Rib Rub ingredients if using.
Remove the white membrane from the back side of the ribs (the side with less meat). It should pull off easily. Pat the ribs dry and check for little bone shards or pieces.
Season the ribs with salt and pepper or sprinkle generously with the rub and massage it into the ribs.
Place ribs on a foil-lined tray, the meaty side down, and cover with sliced onion and garlic.
Cover & seal with another piece of foil.
Bake ribs for 2 hours. Carefully open the corner of the sealed foil and pull a small piece of meat off to ensure the ribs are tender. If not, bake another 20-30 minutes and check again.
Meanwhile, combine BBQ Rib Sauce ingredients together.
Remove ribs and discard juices, onions & garlic. Brush ribs with olive oil and brush generously with BBQ sauce.
Grill or broil over medium high heat 5-10 minutes or until charred.
Notes
Rub: The homemade rub can be substituted for a purchased rub if desired or use salt and pepper in place of a rub.
Baby back ribs or back ribs give the most tender results.
Sauce: Chili sauce is not spicy it is more like a zesty ketchup and is found where the ketchup is sold. It is a great addition to BBQ sauce. If you’d prefer, use all bbq sauce in this recipe.
Membrane: To remove the membrane, slip a knife under the edge of the thin skin on the back of the ribs. Grip the edge of the membrane (use a paper towel if it’s slippery) and gently pull it away from the meat. Discard the membrane. Some ribs will have the back membrane already removed.
Cutting the ribs into pieces (about 4-6 ribs) makes them easy to grill and serve.
Cook times/temps:
275°F – 2 hours to 2 ½ hours *preferred method
300°F – 1 ½ hours to 2 hours
350°F – 1 ¼ hours to 1 ½ hoursAfter cooking, if the ribs are not tender, they need MORE time. Seal them up and cook an additional 20-30 minutes if needed.
If they are ready early, turn the oven off and let them sit for up to 1 hour in the warm oven.
ADVERTISEMENT
