Nothing says summer more than barbecued ribs and corn on the cob, right? Well after years of trying, I think I’ve finally perfected my ribs recipe. And while I call them barbecue, I cheat. I have found this oven method to be so much easier, (You can set it and forget it!), and it doesn’t use a ton of propane or time spent fiddling with the temperature on your grill. With the low, constant heat in the oven and the pan of water underneath, to provide steam and moisture, and then a final finishing on the grill (or under your broiler) to caramelize your sauce, this, for me, is the best foolproof way to cook ribs. I wanted you to have this recipe before the upcoming 4th of July weekend, so that maybe you’ll be inspired to make these Best Barbecued Ribs for your friends and family!
Every time I serve these to guests, they always ask for the recipe. My original source is this crazy guy named Max Good, I think, but he goes by the name Meathead Goldwyn at amazingribs.com. Do take a look at his site if you have time, as he has interesting tidbits to share about cooking ribs and barbecuing in detail. It is chock full of information. The Huffington Post also put together an article on cooking his ribs on the grill. You can check that out here.
This is his rub recipe, cut in half. At first I cringed at his inclusion of sugars in the rub but if you read his chemistry defense on the fact that the sugar creates the crust (called “bark” by the pros) and you’re really not getting very much of it, it all makes sense. I also salt my ribs before rubbing the oil and sprinkling the rub on. If you forget to do the rub 24 hours in advance, it’s okay but not ideal. The marinating time is advantageous.
Just remember that this recipe takes a fair amount of time so plan accordingly – besides the marinating time, you’ll need the hour before going in the oven and then 5 to 5.5 hours in the oven and then some time on the grill. But all of it is worth it and relatively easy. Make it with LOVE and sit back and enjoy the compliments!
BEST BARBECUED RIBS – serves 4 – 6 (depending on how big your eaters are)
2 racks of St. Louis cut ribs
6 Tbs. canola oil
8 Tbs. Memphis Dust
1 cup of your favorite BBQ sauce
Memphis Dust – makes about 1.5 cups (store extra in a glass jar with a tight fitting lid)
6 Tbs. firmly packed dark brown sugar
6 Tbs. white sugar
1/4 cup paprika
2 Tbs. garlic powder
1 Tbs. ground black pepper
1 Tbs. ground ginger powder
1 Tbs. onion powder
1 tsp. rosemary powder (grind dried rosemary leaves)
Mix the ingredients thoroughly in a bowl. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. If you store the rub in a glass jar with a tight fitting lid, it will keep for months.
The day before or at least 4 hours before: Rinse your ribs well and pat dry with a paper towel. If the butcher has not removed the membrane from the back side, do it yourself. Insert a butter knife under the membrane, then with your fingers, work a section loose, grip it with a paper towel, and peel it off. Trim the excess fat off from both sides as well.
Lightly salt both sides of the ribs to taste with Kosher salt.
Rub the oil in on all sides using about 1.5 Tbs. per side. Then sprinkle on the rub, using 2 Tbs. per side. You don’t want a heavy thick coating. You want some meat to show through as in the above photo.
Place ribs in a glass dish, cover with plastic wrap and refrigerate for 4 to 24 hours.
Serving day: Remove ribs from the fridge an hour before putting in the oven.
Preheat oven to 230 degrees.
Arrange the 2 racks of ribs, meaty side up on wire racks on a rimmed baking sheet as shown. Fill another baking pan with hot tap water and slide that in on the bottom oven rack. Slide the ribs in on a rack spaced above the water and bake for 5 – 5.5 hours.
When ribs are done in the oven, light your grill and brush the ribs with your favorite sauce and grill to caramelize the sauce, being careful not to burn the ribs and ruin your hours of cooking time. If you don’t have a grill or access to one, you can also carefully broil them as I did here. Place the pan in the center of the oven, about 10 inches away from the flame and turn the broiler to low.Watch carefully so they don’t char. About 5 minutes per side did it for me.
Assuming your meat is all good and natural, these will be the best ribs ever!!!
Roasted Vegetable Soup and Meat Buns
Holiday cookies
Steamed Broccoli with a Dijon Butter Sauce & Carrie Mae’s Kitchen Chia Seeds Crunchy Strips
Flounder Fillets with Garam Masala, Avocado & Mayo
Blueberries!
I am with you on the cooking method for ribs. For years I have cooked them in the oven on a low temperature and finished them on the grill. I also prefer ribs with just a dry rub and no sauce. I will definitely try your rub.
Jovina Coughlin recently posted…Recipes From America’s Italian Communities – Part 9
Yes – all rub is another good choice – you should use a bit more rub than I specify here if you are not going to use any sauce.
Happy 4th Jovina!!
I love the inclusion of sugar especially the brown sugar in the rub, I will have to try this. I also cook the ribs first in the oven for a long time on low heat. Your ribs looks wonderful Mary Frances.
Suzanne recently posted…Pecan Brittle Ice Cream- Dairy Free For Fiesta Friday #74
Thanks Suzanne!! 🙂 🙂 🙂
Mary I love the look of your ribs! They look so succulent and thank you for sharing this delicious recipe! 😀
Lorraine @ Not Quite Nigella recently posted…Five Healthy Vegetable Packed Lunches For Two {Grain and Dairy Free}!
Thanks Lorraine!! They were succulent – the salting beforehand does that.
Your timing is perfect! We just bought ribs yesterday and I’d planned to hunt around the web for a rub recipe. Your’s looks perfect! And I love the name, ‘Memphis Dust’ – perfect!
Marissa recently posted…Easy Salad Niçoise
Hi Marissa – hope you made them and hope you loved them!!
I can well imagine that these are the best ribs ever! Slow cooking them must make them fall off the bone 🙂
Tandy | Lavender and Lime recently posted…Recipe For Charlotte Russe
Yep!! They are delicious, Tandy!
o my…that looks like the BEST BBQ ribs ever!
Angie@Angie’s Recipes recently posted…Blackberry and Lime Popsicles
Yep!! So good, Angie!
Wow, this sounds really good. I like the rub recipe. BBQ ribs are the best thing to serve for July 4th!
Holly | Beyond Kimchee recently posted…Egg and Vegetable Frittata, my way
Thanks Holly!! Hope you get a chance to make them soon!!
Love BBQ ribs! But doing them on the grill can be a real pain. I like to do them in the oven, too. They really turn out well that way, don’t they? Yours look perfect! Thanks so much.
John/Kitchen Riffs recently posted…Hungarian-Style Cold Cherry Soup
Thanks John!! It’s easy and great in the oven!
I’m with you – ribs and corn on the cob are perfect for the 4th of July. They are one of my favorite treats and summer meals!
Kristi @ Inspiration Kitchen recently posted…Lemon Blueberry Ricotta Muffins
Hope you got to make them too, Kristi!
I agree they look the best! I never had tried the dry method surely will do it the next time I make BBQ
Raymund recently posted…Kangkong in Garlic Sauce
Oh Raymund, you must try this! You will love it!!
This is my favorite way to make ribs, too! Oven to grill seems to work just fine. Your rub sounds amazing! Have a terrific 4th!!!
Thanks Liz!! Hope you had a great 4th too!
These look amazing! I have a feeling I can find 10+ other uses for that leftover Memphis dust too, yummy!
Krystle recently posted…Smores Rice Krispie Treats
Definitely lots of other uses for the rub. Just don’t use it on something with a high heat or the sugar will burn.
I don’t have a grill, so your oven method bbq ribs is definitely very appealing to me! The colour of the ribs is so amazing!
Jasline (Foodie Baker) recently posted…Oyakodon (Chicken and Egg Rice Bowl)
You can do the whole thing in the oven, Jasline!!
Oh, these look good. I guess my husband and I don’t really love ribs because I can’t remember ever making them. Country style and short ribs, but not spare ribs. But you’ve inspired me with these great photos!!!
mimi recently posted…Berry Cherry Hazelnut Galette
I you like country style, you will also LOVE these, Mimi. Give it a go!!
This rub is very similar to one my son uses and everyone in his circle of friends raves about it. He keeps telling me to buy a smoker but I haven’t taken the leap. I want to make these ribs, they look fantastic.
Maureen | Orgasmic Chef recently posted…The Loose Goose
I always love a good rub recipe. This sounds great, thank you for sharing.
Omg need to try that Barbecued Ribs, and it looks amazing yum.
this is a really helpful tip for the people. Thank you for share a amazing post.
You are so welcome!! Your ribs will be delicious!!!
I have cooked them in the oven on a low temperature and grilled on grill. Will try your rub and share the views soon.