The dog-days of summer are over and the days are getting cooler and shorter. But that doesn’t mean our summer has come to an end. There is still time for one last backyard barbecue. We are doing up some Easy Barbecue Pork Ribs with a little heat and a lot of flavor.
Many years ago, our friend and neighbor, Jim, shared his method of cooking ribs that produce juicy, tender and succulent ribs that are to die for. First, they are cooked in the oven, low and slow for a couple hours and then transferred to a low-heat grill, sauced up and grilled. That sounds easy enough, right? It really is!
The dry rub we are using on these ribs is our own combination of flavors. It is pretty basic with all the standard spices but with a dash of chipotle powder to give it some heat. And, we love the unique flavor that the smoky paprika brings to the party. Give the ribs a good rubbing over both sides so they get those awesome flavors into all the nooks and crannies.
Everybody and their uncle has a preferred barbecue sauce whether homemade, store-bought or store-bought and doctored up. We suggest that you use whatever sauce you like best for your ribs.
Have you ever tried, unsuccessfully, to remove the silvery papery membrane on the underside of the ribs? This is how to do it. Just slip a dinner knife between the membrane and a rib bone at one end of the rib slab. Stretch the membrane loose and up until it tears. It is slippery so hold it with a paper towel and just peel it off.
Sprinkle both sides liberally with the rub mix to get some flavor in there. Wrap the slab of ribs in foil. Crimp the foil edges together and place onto a baking sheet. Transfer the baking sheet to a preheated 250°F oven for two-one-half hours until tender. But not so tender they are falling off the bone! You need those bones to hold on to while you munch up these ribs. No forks allowed!
Just before the oven time was up we prepared a charcoal grill to a medium heat. Unwrapped the ribs, lightly slathered one side and transferred them to the grill and grilled it for five minutes. The top side was sauced and flipped over for a five-minute grilling. We repeated the saucing and grilling one more time watching for a deep brown crust to form on the ribs. It is important to not get the grill too hot as once the sauce goes on the ribs, the sugar in it will begin to burn if the heat is too hot.
These ribs are finger-licking good! We served these easy barbecue pork ribs with yummy baked beans.
To Make the Dry Rub:
For the Barbecue Sauce:
To grill the ribs:
Serving Size 1
Amount Per Serving Calories 319 Total Fat 17g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 8g Cholesterol 68mg Sodium 1624mg Carbohydrates 24g Fiber 2g Sugar 17g Protein 18g