When I think of summer BBQs, my mind immediately goes to the one food that I know everyone loves - ribs! They are my go-to for family dinners, BBQs with friends, and all summer holidays. Today I’m sharing the easiest recipe that delivers fall-off-the-bone goodness, with a sauce that is simply divine.
If you’re making ribs, you know there are two additional questions you need to tackle - beef vs pork and what style you’ll be making (Carolina, Kansas City, or Memphis). Everyone has an opinion on each so try out the different types and flavors and figure out what’s best for your family.
Beef Ribs vs Pork Ribs
Generally, beef ribs are larger and fattier than pork ribs. And because of that fat, beef ribs have a lot of fat marbling and you know when there is a lot of fat marbling, the flavor will be good. In contrast, pork ribs are more versatile because the flavor tends to be milder due to the lower fat content. I tend to purchase pork ribs more often than beef because they are easier to buy in bulk (hello Costco) and my family prefers the flavor. If you’re cooking for a crowd, serve both and see which your guests prefer.
Style: Kansas City vs Carolina Vs Memphis
There are four main styles of BBQ in the US - Kansas City, Carolina, and Memphis (in no particular order). Here is how you know which is which:
Kansas City: Dominated by tomato and molasses-based sauces, Kansas City BBQ typically uses a dry rub before putting the meat into a BBQ smoker. This is typically served with thick and sweet sauces on the side.
Carolina: Slow-roasted pork with two sub-varieties - Lexington and Eastern. Lexington relies on a sauce made from ketchup and vinegar. Eastern is topped with a mayonnaise-based sauce. Carolina BBQ is one of the oldest forms of BBQ.
Memphis: There are two different ways ribs are done with this style. Wet rubs are mixed in a delicious sauce before being placed on the ribs and into a smoker. The second style is to only use a dry-rub on the ribs before being placed in the cooker. Like other styles, ribs are slow cooked and extra sauce is served on the side.
No offense to those BBQ region loyalits, but I combine styles to make something my family truly loves. The key is the dry-rub, followed by low and slow cooking. I don’t own a smoker and make mine initially in the oven, finishing them off on the grill. But if you have a smoker, use it. If you’re using your oven, I bake them covered at 275 degrees F for three hours.
The Best Ribs You’ll Eat This Summer
The Best BBQ Ribs
Ingredients
- 2 - 2 1/2 pounds baby back pork ribs
- 2 tsp kosher salt
- 1/2 cup brown sugar, packed
- 1/2 tsp paprika
- 1/2 tsp ground mustard
- 1/2 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tsp cayenne pepper (or red pepper - if your family doesn’t like things spicy, omit this)
- 1 diced yellow onion
- 1 1/2 c ketchup
- 1 c brown sugar, packed
- 1/4 c apple cider vinegar
- 2 tbsp Worcestershire Sauce
- 1/2 c water
- 1 tbsp molasses
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp ground mustard
- 1 tsp paprika
Instructions
- If your ribs have a thin membrane over the bones on the backside, remove this carefully by sliding a knife under the membrane and then peeling it away. I will also ask the butcher to do this when I purchase them.
- In a small bowl, stir together brown sugar, paprika, dry mustard, cayenne, garlic powder, onion powder, and pepper. Apply liberally to ribs and rub in. Wrap ribs loosely in foil and refrigerate (up to 12 hours). If you don’t have time for this, you’ll place them directly in the oven.
- When you’re ready to cook the ribs, preheat the oven to 250 degrees F. Once the oven is ready, transfer your wrapped ribs to the baking dish. Because there is always some fat, I don’t use a baking sheet as the fat will drip into the oven. Use a casserole dish. If your ribs are too long, I will cut them into two sets and use two dishes (or more). Bake until tender - usually 2 - 3 hours.
- You don’t need to check on the ribs - just let them cook. While they are cooking, make your sauce. In a medium saucepan over low heat, combine all the sauce ingredients together. Bring to a boil, then reduce the heat and let it simmer. Stir occasionally, until the sauce thickens up. This usually takes an hour.
- Let the sauce cool and then I use an immersion blender to liquefy the diced onions. This is a personal preference. My family won’t eat them if they see them. If I liquefy them, they will eat the sauce. Go figure. Don’t do this while the sauce is hot as it will splatter. If you don’t have an immersion blender, you can use your regular blender once the sauce has cooled.
- When the ribs are done, remove them from the oven and remove the ribs from the foil package. Brush both sides with the BBQ sauce and place them on a hot grill to finish them off and caramelize the sauce. If you don’t have a grill, you can return the ribs to the oven (uncovered) and broil them for 3 or 4 minutes.
If you’re short on time and can’t make a sauce or the dry rub, there is a cheater option for you. Simply purchase the packaged pork ribs at your local Costco that already has the dry rub on them. Place them in foil and follow the cooking instructions above. You can then use your favorite bottled sauce. You will still have fall-off-the-bone tender ribs that are semi-homemade. Enjoy!