Rib-It, Rib-It

Tim and I have a serious difference of opinion when it comes to making pork ribs. I prefer mine to fall off the bone, and Tim would rather a little more texture with his ribs. No worries! It’s easy to make them either way. It’s the same recipe, but the finishing step is different. Read on.


  • pork ribs (St. Louis or baby back, your choice)
  • BBQ Rub (recipe below)
  • BBQ sauce

BBQ Rub Recipe:

  • garlic
  • paprika
  • ground chipotle
  • salt
  • pepper
  • granulated onion
  • ground rosemary
  • chili powder
  • ground celery seed
  • ground parsley


First, make your rub using equal amounts of each ingredient.  If you BBQ a lot and want to use this rub for other foods, you can make a larger quantity and put in a mason jar to keep fresh.

Preheat your oven to 275 degrees. Let the ribs come to room temperature. Generously rub both sides of the pork and let the seasoning soak in. Put the ribs on a cookie sheet or in a large baking pan. Cover tightly with foil.


Fall off the bone ribs:

Cook for 2 hours and remove the foil. Begin basting with your favorite homemade or store bought BBQ sauce every 15 minutes for another hour. When the you can see the meat pulling away from the bones, they are done.


Ribs with more “pull”:

If you prefer ribs with more texture, remove the ribs from the oven after 1 1/2 hours. Cook them over a medium heat BBQ grill for 30 minutes more, basting as you go along.


Tim won this time, but I had thought about it, I had enough ribs to make it both ways! Sometimes the simplest things escape me. Anyway, these are wonderful, and I hope you like them.



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