Finger-lickin’ Good BBQ Ribs

Last night I had a dream about pulled pork. Actually it was kind of a nightmare. I was in some sort of cooking competition and when it was time to serve my dish to the judges I couldn’t find two forks to shred the meat and all I had was paper plates to serve it on. Crazy right? I guess that’s what I get for watching Chopped before bed.

Actually I’ve had barbecue on my mind lately. As you’re aware last weekend was Father’s Day. I asked my children’s father what he would like me to make for our Father’s Day dinner, but he said he was busy with his UPS route that day… so I asked my husband instead. (Ba-dum-bum-CHING! My husband loves when I make that joke.) Seriously though, when I asked my dear husband what he would like for dinner he requested barbecued ribs. Okey dokey, then ribs it would be.

I happen to be a true barbecue lover. I can’t think of a more satisfying summertime meal than finger-lickin’ sauce-covered chicken, ribs or pulled pork with a side of corn bread, some salad and sweet watermelon for dessert. But what I don’t like is commercially produced barbecue sauce full of high fructose corn syrup, liquid smoke and caramel coloring. No thanks. I have found bottled sauce that has a more “natural” list of ingredients, but I usually end up doctoring it up a bit to fit my tastes. So… why not just make my own. It’s super easy, just ketchup (the kind without high fructose corn syrup), a bunch of spices and a little cooking. Yum!

Okay, so back to those ribs. There seem to be as many ways to cook ribs as there are people who like to eat them. You can smoke them, slow cook them, grill them, boil them (bletch) and even fry them. They can be marinated, dry rubbed or simply slathered with sauce. The possibilities are endless! The recipe I use calls for marinating, slow roasting and then finishing them with sauce on the grill. Sure this may require a few more steps than some other recipes, but the total lack of conversation at our Father’s Day dinner table told me it was totally worth it.

Barbecued Ribs
I took all the heat out of this recipe because I wanted it appeal to my kids. 
If you prefer spicy feel free to kick it up with some cayenne pepper in both the marinade and the sauce.

4 lbs. pork spare ribs

For the marinade:
1 tbsp. smoked paprika
1/4 tsp. Spanish paprika
1/4 tsp. crushed red pepper
1/4 tsp. black pepper
1/4 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/4 cup apple cider vinegar
1/3 cup Worcestershire sauce
3 tbsp. key lime juice
3 cloves of garlic, minced
2 tbsp. brown sugar

  1. Combine all the ingredients in a large bowl and give a quick whisk to completely blend. Add the ribs, turning to coat well, cover and refrigerate for at least 12 hours.
  2. Preheat the oven to 200°F. Place the ribs in a non-stick roasting pan and add enough of the marinade to just cover the bottom. Cover with foil and cook for 3 hours, flipping halfway through.
  3. At this point the ribs should be just about fully cooked and ready for a quick finish on the grill. Baste the ribs with the barbecue sauce and grill until the sauce begins to caramelize, about 5-7 minutes per side. Serve with additional barbecue sauce on the side and some hot sauce for anyone who wants their ribs a bit spicy.

Homemade Barbecue Sauce
This sauce is super simple to throw together and much tastier than store-bought. It can easily be doubled or made spicier and it’s just as delicious on chicken or fish.

For the barbecue sauce:
1 1/2 cups ketchup
4 tbsp. butter
1 tbsp. apple cider vinegar
1/4 cup brown sugar
1/4 cup Worcestershire sauce
1 tbsp. key lime juice
1 1/2 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. black pepper
2 tsp. onion powder
2 tsp. garlic powder
3 tsp. smoked paprika
3/4 cup water

  1. Combine all the ingredients in a small saucepan. Cook over medium heat, stirring frequently, until the sauce thickens, about 25 minutes. Set aside.

*adapted from saveur

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One thought on “Finger-lickin’ Good BBQ Ribs

  1. Jan, your Dad and I totally agree these were the best ribs ever set before us!!
    And you are so right to suggest that the sauce would be great with other meats or fish. Just delicious!
    Another winner in your bag of cooking tricks!!

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