Easy BBQ Ribs

Ingredients

• 60 ml (1/4 cup)kosher salt
• 30 ml (2 tablespoons)brown sugar
• 15 ml (1 tablespoon)pepper
• 7.5 ml (1 1/2 teaspoons)garlic powder
• 7.5 ml (1 1/2 teaspoons)onion powder
• 15 ml (1 tablespoon)chilli powder
• 15 ml (1 tablespoon)smoked paprika
• 5 ml (1 teaspoon)thyme
• 7.5 ml (1 1/2 teaspoons)cumin
• 1 pinchnutmeg
• 1 rackpork spare ribs or St Louis-style ribs
• 60 ml (1/4 cup)mustard
• 60 ml (1/4 cup)apple juice
• 60 ml (1/4 cup)apple cider vinegar
• As neededheavy-duty foil

Instructions

1. 1

   Mix the rub

   Put the salt, brown sugar, pepper, garlic powder, onion powder, chilli powder, smoked paprika, thyme, cumin and nutmeg in a jar. Close it and shake well to combine.

2. 2

   Label the jar

   Write the date on the jar. The rub can typically be kept for up to two months.

3. 3

   Remove the membrane

   Turn the ribs over. Use a knife to pierce the silver skin and lift an edge, then grip it firmly with a paper towel and pull away the membrane.

4. 4

   Mix the coating

   In a small bowl, stir together the mustard, apple juice and apple cider vinegar.

5. 5

   Season the ribs

   Spread the mustard mixture over the ribs, then coat them evenly with some of the dry rub. The recipe makes more rub than needed for one rack, so keep the remainder in a jar for another use.

6. 6

   Cook on the grill

   Heat the grill to 107°C (225°F). If possible, set it up for indirect heat by leaving some burners unlit. Put the ribs on the grill and close the lid, checking every 30–60 minutes to maintain the temperature. Cook for 4 hours, then wrap the ribs in heavy-duty foil and cook for another 1–3 hours, depending on the thickness of the meat.

7. 7

   Check for doneness

   Lift the ribs with tongs and bend them. They are ready when the bones feel loose in the meat and the rack bends and begins to break apart easily.

8. 8

   Keep them warm

   If you need to hold the ribs before serving, wrap them in foil, then in two towels, and place them in a cooler.

9. 9

   Prepare for baking

   If you are not using a grill, prepare the ribs as above and heat the oven to 135°C (275°F). Wrap the ribs tightly in heavy-duty foil, using one piece underneath and another on top for easier opening, then place them on a baking sheet.

10. 10

    Bake until tender

    Cook the ribs meat-side up for 3 1/2–4 hours.

11. 11

    Crisp the outside

    Remove the ribs from the foil and raise the oven temperature to 260°C (500°F). Cook until the outside is crisp, about 1–4 minutes.

What are BBQ ribs?

Barbecue ribs are a much-loved American dish, typically cooked slowly over low heat until the meat is tender. Spare ribs come from the lower section of the rib cage; St Louis-style ribs are spare ribs trimmed into a more uniform rack.

This version combines a spice rub with a tangy mustard, apple juice and vinegar coating. A foil-wrapped finishing stage helps the meat soften, whether you cook the rack on a grill or in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 699 calories, 37g protein, 13g carbs, 55g fat.

The pork supplies most of the protein and fat, while brown sugar and the apple juice contribute some carbohydrate; the seasoning also adds sodium. Pair a portion with vegetables or salad, and add a modest serving of potatoes or corn if you want a more filling plate.

The homemade rub

Spice balance: Salt, brown sugar, pepper and a mix of herbs and spices give the rub its savoury, mildly sweet and smoky character. Shake the ingredients thoroughly so each portion is evenly blended.

Leftover seasoning: The recipe makes more rub than one rack needs. Apply only enough to coat the ribs, and store the remainder in a dated jar.

The mustard coating

Mustard base: Mustard, apple juice and apple cider vinegar make a thin coating for the meat. Spread it over the rack before adding the dry rub so the seasoning covers the surface evenly.

Membrane removal: The silvery membrane on the bone side can be tough. Lift an edge with a knife, then use a paper towel to get a firm grip and pull it away.

Low, slow cooking

Grill heat: Set the grill to 107°C (225°F) and use indirect heat if your grill allows it. Keep the lid closed between checks and look in every 30–60 minutes to make sure the temperature stays steady.

Foil finish: After 4 hours on the grill, wrap the ribs and continue cooking for 1–3 hours, allowing for differences in meat thickness. In the oven, the wrapped rack cooks at 135°C (275°F) for 3 1/2–4 hours.

How to tell when they are ready

Bend test: Lift the rack gently with tongs. The meat should bend readily and begin to split, with the bones feeling loose in the meat.

Crisp finish: For oven-baked ribs, unwrap them and use the brief 260°C (500°F) finish to crisp the outside. Watch closely, as the recipe gives a short 1–4 minute window.

Serving the ribs

Cut the rack into portions once it is ready to serve. If dinner is delayed, keep the ribs wrapped in foil, surround them with two towels and place them in a cooler as directed.

Serve with a fresh, crisp side such as coleslaw or a green salad, and add potatoes or corn for a more substantial barbecue plate.

Recipe notes & tips

• Remove the membrane before seasoning so the rack is easier to eat.
• Make sure the grill is set up for indirect heat if your equipment allows it.
• Check the grill temperature every 30–60 minutes, as the method specifies.
• Use only enough rub to coat the rack and save the rest in a dated jar.
• Use the bend test rather than relying on the cooking time alone.
• Keep a close eye on the ribs during the brief high-temperature oven finish.

Variations

• Choose St Louis-style ribs: Use a trimmed rack instead of spare ribs.
• Use the oven: Follow the wrapped baking method when a grill is not available.
• Adjust the seasoning: Apply less rub for a milder coating.
• Serve with slaw: Add a crisp cabbage side to contrast with the tender ribs.
• Add potatoes: Serve with baked or boiled potatoes for a more filling meal.

Common mistakes to avoid

• Leaving the membrane on: Lift an edge and pull it away with a paper towel for a more tender bite.
• Using all the rub: The recipe makes extra, so coat the ribs and save the remainder.
• Cooking over direct heat: Use indirect grill heat when possible to follow the low-and-slow method.
• Skipping temperature checks: Check every 30–60 minutes to maintain the grill at 107°C (225°F).
• Unwrapping too soon: Keep the ribs wrapped through the specified foil-cooking stage.
• Walking away from the crisping stage: Check frequently during the 1–4 minutes at 260°C (500°F).

How to store

For a short hold before serving, wrap the ribs in foil, then in two towels, and place them in a cooler. The recipe does not specify storage time for leftovers; refrigerate them promptly in a covered container and reheat until hot throughout.

Frequently asked questions