Beth’s BBQ Ribs Recipe

by Book Recipe
Beth's BBQ Ribs Recipe

Learn how to make the best BBQ Ribs recipe with pork spare ribs. The secret is to slow roast the ribs in the oven (for 2 hours!) and then quickly grill on a BQQ.

The results are ribs that fall off the bones, and are succulent and tender. Happy Summer Entertaining!

Beth's BBQ Ribs Recipe


Serves: 6
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )



  • 2 racks, (5 lbs/2250g) pork spare ribs
  • 2 tbsp (30 ml) brown sugar
  • 4 tsp (20ml) ground cumin
  • 4 tsp (20 ml) smoked paprika
  • 2 tsp (10 ml) garlic powder
  • 2 tsp (10 ml) ground coriander
  • 2 tsp (10 ml) salt


  • 1 c (240 ml) of ketchup
  • 1/4 cup (60 ml) of white wine vinegar
  • 1/3 cup (80 ml) brown sugar
  • 1/3 cup (80 ml) of molasses
  • 1 tsp (5 ml) of hot sauce
  • 1 tsp (5 ml) Dijon mustard
  • ½ tsp (2.5ml) Worcestershire sauce
  • 2 garlic cloves, minced


  • A sprinkle of sesame seeds
  • 2 green onions, sliced diagonally


  1. In a small bowl whisk together the brown sugar, cumin, smoked paprika, garlic powder, coriander and salt.
  2. Lay out 2 large pieces of aluminum foil, fastened together by folding the seams, across a rimmed baking sheet. You’ll do this twice for 2 racks, 2 baking trays.
  3. Place the foil going diagonally, since this is probably the only way the ribs will fit on the baking sheet. Place each rack on each piece of foil, rub the dry rub on ribs, both sides. Seal up the foil and place in the oven for 2 hours, rotating each rack (from top to bottom portion of your oven mid-way through).
  4. After roasting grill ribs for 3-5 minutes on each side for desired charring. Brush ribs with BBQ sauce on both sides. Cut into single ribs. Place on platter. Brush with more sauce as needed. Garnish with sesame seeds and green onions, sliced on the diagonal. Enjoy!
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