These Barbecue Pork Ribs are so easy and finger-licking good! They’re made with a simple spice rub and a 4 ingredient barbecue sauce that will become a staple in your home forever!
This recipe was originally posted on Jun 20, 2015, we’ve tweaked it a bit since then.
This post has Amazon affiliate links for tools we used to make this recipe.
How to cook ribs on the grill
- Pat the pork ribs dry with a paper towel and remove membranes from the ribs. Then season Chicago steak seasoning and Johnny’s seasoning salt.
- In a saucepan, combine the ketchup, honey, molasses, and liquid smoke. Bring the sauce over medium-low heat and let the it simmer for 30 minutes.
- Let your grill heat up to 350-400 degrees Fahrenheit. Place the ribs on the grill and close the lid. Let the ribs grill for 30 minutes, then rotate and grill for another 30 minutes. Bring the temperature down to 300 degrees Fahrenheit then generously brush the ribs with the barbecue sauce using a basting brush. Grill for an additional 15 minutes, and brush with barbecue sauce a few more times during that period.
Ingredients for barbecue pork ribs
- pork back ribs
- Weber Chicago steak seasoning
- Johnny’s seasoning salt
- liquid smoke
How to cook ribs in oven
- Preheat your oven to 275 degrees Fahrenheit, place the seasoned ribs onto a baking sheet and cover with foil. Then cook ribs for 3 hours.
- Remove the foil and carefully pour the liquid out. Brush the ribs with a generous amount of barbecue sauce and bake on broil setting for 3-4 minutes until the sauce begins to caramelize.
How to cook slow cooker ribs
- Cut the pork back or baby back ribs into large pieces (about 4-5 bones per piece) and place them in a 6-quart slow cooker along with the barbecue sauce. Cook on low for 9 hours or on high for 4-5 hours.
- Once the ribs are done and fall-apart-tender place them on a baking sheet and baste them in the sauce form the slow cooker. Then broil in the oven for about 3-4 minutes or until the sauce caramelizes.
How to remove membrane from pork ribs
- Start by sliding a fork or knife under the membrane and over the bone of the ribs. Wiggle it around and you’ll notice the membrane separating from the pork.
- Now grab a paper towel and use that to grip the tip of the membrane an begin to pull it off of the ribs.
- 1 rack of ribs approximately 3 lbs
- Weber Chicago steak seasoning
- Johnny's seasoning salt
- 2 cups ketchup
- 2/3 cup honey
- 2/3 cup molasses
- 2 tbsp liquid smoke
- Wash and pat the ribs dry with a paper towel. Then remove the membranes from the inside of the ribs. (This is optional)
- Generously season both sides of the ribs with Chicago steak seasoning and Johnny's seasoning salt. Then let the meat sit out for about 30 minutes before cooking so that its room temperature.
- Meanwhile in a sauce pan, combine ketchup, honey, molasses, and liquid smoke. Heat the saucepan over medium low and let the sauce simmer for about 30 minutes.
- Heat your grill to 350-400 degrees Fahrenheit. Place the ribs onto the grill and cover with grill lid. Let the ribs grill for 30 minutes, then rotate and grill for another 30 minutes. Bring the temperature down to 300 degrees Fahrenheit and generously brush the barbecue sauce over both sides of the ribs. Grill for another 15 minutes, making sure to brush with more barbecue sauce a few more times. Cooking time may vary depending on your grill and the size of your ribs.
If you don't have a grill, here is how to cook the ribs in the oven.
1. Preheat oven to 400 degrees Fahrenheit, place the seasoned ribs onto a baking sheet and cover with foil. Cook ribs for 30 minutes, then reduce heat to 360 degrees and cook the ribs for another 2 hours.
2. Keep the ribs covered with foil until the last 20 minutes.
3. Remove the foil and carefully pour the liquid out. Brush the ribs with a generous amount of sauce and bake for the remaining 20 minutes. After the ribs are baked, brush with more sauce. Cooking speed may vary depending on your oven.
This recipe was originally published on Jun 20, 2015, it has been modified and updated since.