Found this recipe while looking for a good BBQ rib recipe. Modified it form the original a bit to suit our tastes. The rub and then sauce combo is great on ribs, pork, deer, beef and chicken. You can also just use the rub on all the above. The Cayenne in the amounts given will give a slight after kick hotness – but I am not a fan of spicy and it doesn’t bother me.
Easy to make, easy to use and easy to store.
- 1/2 cup Paprika (roasted if you have it)
- 1/4 cup Sea Salt (I prefer sea salt)
- 1/4 cup Sugar
- 2 Tbs. Mustard powder
- 1/4 cup Chilli Powder
- 1/4 cup Ground Cumin
- 2 Tbs. Black Pepper
- 1/4 cup Garlic salt (Granulated Garlic)
- 1/4 cup Cayenne (more for hotter, less for milder)
Place in airtight container for up to a year (spices diminish in flavour over time)
For marinading in the powder – place meet in container, sprinkle liberally with powder and massage in, refrigerate for up to 6 hours.
Can be applied directly at the BBQ by sprinkling on the meat of choice.
- 2 cups ketchup
- 1/4 cup Cider Vinegar
- 1/4 cup Worcestershire sauce
- 1 Tsp. liquid smoke
- 1/4 cup Brown sugar
- 2 Tbs. Molasses
- 1 Tbs. of the BBQ Rub above
- 1/2 Tsp. Black Pepper
- 2 Tbs. Minced Garlic
Mix it all in a medium saucepan over medium to high heat (don’t let it boil). Let it simmer for up to 10 minutes. let cool and put into a squirt bottle with a wide top. Will keep in the refrigerator for a week or two if it lasts that long.
Use on any meat (I have used Pork, Beef, Chicken, Deer and Moose) – on the BBQ or baked in the oven. If you start with the rub and let the meat set for a while, then use the sauce it makes for the best use of this recipe in my opinion.
* boiling ribs is a method some people use to tenderize and remove allot of the fat from ribs – it also diminishes the taste greatly. If you want incredibly tender ribs – just cook them longer over lower temperatures. 250F for 4-6 hours makes for extremely tender ribs. Or on the BBQ at low heat with lid down for 2-3 hours (or in a smoker).
Oven Roasted BBQ Ribs using this recipe
- Cut up a rack of pork ribs into single ribs/smaller pieces.
- Place in bag and mix in BBQ Rub, shake well so ribs are well coated.
- Place in Refrigerator for up to 6 hours.
- Turn oven onto 350F (make sure up to temp before placing meat in).
- Take out and place on oven roast pan with rack to elevate ribs out of drippings.
- Ribs should start bone down.
- Coat liberally with BBQ Sauce.
- Place on middle shelf in oven.
- Cook for one hour – turning every 20 minutes or so.
They are done when the meat will pull away easy from the bone – They will burn quickly after they are done – you can always reduce the heat or just keep a good eye on them for the last 20 minutes. When done, take out of the oven and let sit for 5-10 minutes – then eat.
BBQ the same way over low to medium heat with more regular turning. Pork ribs tend to be very fatty so flame ups are common. Cooking slower over lower temps will lessen the flame ups but a good clean BBQ and a constant eye are a must.