Barbecue Ribs
A satisfying pork built around st. louis-cut pork spareribs, barbecue rub and blackstrap molasses β roughly 65 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for grill / broiler and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Pat the ribs dry, peel the thin membrane from the bone side, then coat both slabs generously with the barbecue rub and let them sit at room temperature for 30 minutes.
- Set up a smoker or covered grill for indirect cooking at 110 to 120 C (225 to 250 F) and add the hickory chunks for smoke.
- Smoke the ribs bone-side down for about 3 hours until a deep mahogany bark forms, keeping the temperature steady and topping up the wood as needed.
- Meanwhile, make the sauce by simmering the tomato paste, vinegar, both molasses, worcestershire sauce and water together for 10 minutes until slightly thickened, then season with salt.
- Wrap each slab tightly in foil with a splash of the sauce and return to the smoker for 1 to 1.5 hours until the meat is tender and has pulled back from the bone tips.
- Unwrap the ribs, brush them all over with the sauce, and cook uncovered for a final 20 to 30 minutes to set a sticky glaze, ensuring the internal temperature reaches at least 90 C (195 F) for fall-apart tenderness.
- Rest the ribs for 10 minutes, then slice between the bones and serve with any remaining sauce on the side.
You'll use: Grill / broiler Β· Saucepan
Tips & common questions
How long does Barbecue Ribs take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Barbecue Ribs is an original recipe developed in-house by Consomee. Photo: Ribs in a barbecue "pit".jpg by Southern Foodways Alliance, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.