The real key to making awesome barbecue ribs at home is the oven. It may seem like you’re just going to cook them forever on the grill, but what you really need to do to get tender, fall-off-the-bone meat is to start them in the oven to help melt down all of that fat.
These ribs are just one of the best summer dinners for us. They’re super affordable (I got this rack at Trader Joe’s for $11), and I love to serve these with some delicious barbecue sides like baked beans, potato salad and watermelon. This Grilled Vegetable Panzanella salad would be awesome too!
They’re also really easy. Yes, it takes some prep (you definitely want to let the dry rub sit on them overnight), but once you get them in the oven, it’s no extra effort than grilling any other dinner.
Starting these barbecue ribs in the oven first gives them some time to cook all the way through and get that fat melted down so you’re just giving them some nice smokey flavor on the grill for 10 minutes. The only change I’d make is next time I’ll use some homemade barbecue sauce. On Sunday, we just used some leftover stuff we had in the fridge.
- 1 rack baby back or St. Louis ribs
- 2 tbsp. brown sugar
- 1 1/2 tbsp. chili powder
- 1 tsp. dried oregano
- 1/2 tsp. cayenne pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 3/4 tsp. seasoned salt (I used one from Trader Joe's, but Lawry's is good too)
- ground black pepper
- 1 cup chicken or vegetable broth
- 1/4 cup apple cider vinegar
- Barbecue sauce
- The night before you want to eat them: Combine all the spices and generous rub the ribs. You might have some leftover spices, but just rub as much on there as you can. Cover and refrigerate overnight.
- The next day: Preheat your oven to 250 degrees. Place the broth and vinegar at the bottom of a roasting pan and place the ribs in. Bake for 2 hours. Remove from the oven and let cool slightly.
- When you're about a half hour from eating, heat your charcoal (or preheat your gas grill to medium heat).
- Grill the barbecue ribs on each side for 5 minutes (so a total of 10 minutes).
- Cool slightly and cut into individual ribs. Toss in the barbecue sauce and serve!