the best way to make ribs!

Did you know that the very best way to make ribs is also the EASIEST?

bbq ribs are our go-to summer meal!

When Annie, Cindy and Mary Ann asked me to join them this month to share an easy outdoor recipe I knew immediately what I wanted to make – ribs!

I have been using this foolproof technique for DECADES and it never fails. I gave my usual recipe a little twist this time and I’m delighted to share all the details!

the very best ribs are also the easiest!

It’s been my experience over the years that, if there are multiple ways to approach a dish, the more  complicated/time consuming way is often “better”.

Not when it comes to ribs!

IMO, the most perfect ribs require minimal prep and are almost completely hands-off, making them a win-win!

what’s the secret to these ribs?

Barbecuing ribs can be tricky. To get them properly cooked through you often risk either charring the outsides and/or drying them out. 

THESE ribs start in the oven – wrapped well in foil and baked for 2 hours, unattended.

When you oven-bake the ribs first, the foil seals in all of the fat that cooks off, resulting in ribs that are fall-off-the-bone juicy and tender. And because they come out of the oven fully cooked, they need only 5 – 10 minutes on the grill to finish them off!

how do you make them?

Start by seasoning your ribs generously with salt and pepper. Wrap well in foil (I usually double wrap them) and bake in the oven for 2 hours. Let them cool slightly and cut an opening in the packet to pour off any liquid that’s cooked off during baking.

Cut the ribs into sections, then finish them off on the grill. You can put them straight on the grill or coat with your favorite barbecue sauce first – I’m partial to my homemade sauce and this addictive cherry cola glaze!

I tried something different this time!

Salt and pepper is my typical seasoning for ribs. Since I always finish them with a generous slather of bbq sauce I don’t feel the need for any additional seasoning.

But when my lovely client Serafina gifted me some beautiful dry rubs I had to try one! I used this Chili-Lime Coffee Rub and we all agreed that there was definitely a difference in flavor for these ribs!

I even added a teaspoon to the esquites I served alongside and it was just as delicious!

Be sure to check out these other easy outdoor recipes and let me know if you try my ribs!

Summer Melon Salad with Ham Basil & Shallots from Most Lovely Things

An Easy Summer Menu When it’s Too Hot to Cook from Cindy Hattersley Design

Herbed Grilled Halibut with Lemon Garlic from Classic Casual Home

No-Bake Banoffee Pie in a Jar from Pinecones and Acorns

Easy Individual Air Fryer S’mores Dip from My Sweet Savannah

The Best Way to Make Ribs!

sherisilver

The best way to make ribs is also the easiest!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs 5 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Main Course

Servings 4

Calories 288 kcal

Ingredients

  

1x2x3x

• 1 rack pork ribs
• 2 - 3 tablespoons Selefina Chili -Lime Coffee Rub
• 1 - 2 cups barbecue sauce, store bought or homemade, optional

Instructions

 

• Use paper towels to pat the ribs dry, then coat generously with the Coffee Rub, using clean hands to press it in. Place in the fridge for at least one hour.
• Pre-heat the oven to 325 degrees and line a baking sheet with foil.
• Double wrap the rib rack with foil and place on your prepared baking sheet. Bake for two hours. Cool slightly, snip a small hole in the corner of the packet and pour off the excess fat (ribs can be prepared one day ahead, refrigerated. Let stand at room temperature for one hour before continuing).
• Pre-heat the grill. Cut the rack into individual sections of three ribs. If using a bbq sauce or glaze place the ribs in a large bowl with the glaze and toss to thoroughly coat. Grill the ribs until brown and glazed, turning continuously, about 5 minutes.

Nutrition

Serving: 1gCalories: 288kcalCarbohydrates: 30gProtein: 14gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 49mgSodium: 799mgPotassium: 355mgFiber: 1gSugar: 24gVitamin A: 228IUVitamin C: 1mgCalcium: 65mgIron: 2mg

Keywords barbecue, barbecue sauce, pork ribs, ribs, spare ribs

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About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

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