Succulent fall off the bone BBQ pork ribs

Succulent fall off the bone BBQ pork ribs is one of my all time most popular recipes on the blog. I love Western style BBQ because it reminds me of my childhood. Where I grew up, every summer our city would celebrate the old west with the Calgary Stampede. This recipe originally appeared in the Calgary Herald in May 2014. Thank you to the chef who shared this one – it’s a keeper.

Succulent fall off the bone ribs is a family favorite

The secret to these amazing succulent BBQ pork ribs isn’t grilling – it’s cooking them low and slow in the oven before they hit the grill. In fact, you can make the ribs ahead of time in the oven. Let them cool and keep them in the refrigerator up to two days prior to finishing them off on the grill.

This is a great way to get ready for a party or to take them with you camping. To finish them off on the grill, you add BBQ sauce and heat through. That final step on the grill gives them a little smoky flavor. Also, this rub is the bomb!! Sweet but not spicy, it is perfect for everyone in the family.

Everyone will love them

If you like a bit of heat – bump it up by either adding cayenne in the rub or a spicier BBQ sauce at the end. Use your favorite BBQ sauce. May I recommend my recipe for Bourbon infused BBQ sauce. It’s amazing with these ribs.

Rub in the spices

Slather em up with BBQ sauce

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Essential items for this recipe:

Jelly Roll Baking Pans
Aluminum Foil
Silicone Basting Brush
Grill Tongs

• Serves 6
• Prep 5
• Cook 140

The secret to these amazing ribs isn’t grilling ~ it’s cooking them low and slow in the oven before they hit the grill. The rub is sweet and smoky, but not spicy. It’s perfect for everyone in the family.

• 2 tbsp paprika
• 1 tbsp brown sugar
• 1 tbsp sea salt
• 2 tsp ground cumin
• 2 tsp thyme or oregano (dried herbs)
• 2 racks back pork ribs (trim excess fat)
• 1 bottle BBQ sauce

1. Preheat the oven to 300 F.
2. In a small bowl, stir together the dry rub ingredients. Place the rib meat side up on a foil-lined rimmed baking sheet. Rub the meat generously with the spices on both sides. Cover the ribs with foil and close it up tightly. Bake for 2 1/2 hours, until the meat is very tender.
3. You can at this point cool the ribs completely and refrigerate up to two days in advance of the final preparation.
4. To finish them on the grill, brush the ribs with BBQ sauce and cook on the hot grill for about 8 – 10 minutes.
5. Turn once or twice until they are heated through and caramelized on the edges.

Serve with a nice garden salad or potato salad.

If you like a little more heat, choose a spicier BBQ sauce to finish them off or add a little cayenne pepper to the rub. My bourbon infused BBQ sauce is a perfect pair for these ribs.

Source: northwestspoon.wordpress.com

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