A saucy rack of ribs.

Why This Recipe?

I hate dry stringy ribs. These fall off the bone, make an amazing BBQ sauce from their own juices, and taste like heaven. The trade off is they take two days so you have to plan ahead and have a bunch of time on the day of, to let them cook. The longer you let them cook, the more tender they get.


Rib Rub

BBQ Sauce


Day 1

  1. Remove membrane from ribs. Use fingers, a knife, and/or paper towel to get under the membrane.
  2. Season both sides of ribs with salt and pepper. Rub it in.
  3. Make the rib rub: mix all of the spices together in a mortar and pestle and grind to combine.
  4. Rub mix all over ribs saving extra for next day. Ribs will look red and delicious!
  5. Place ribs face down (meat up) on aluminum and wrap. Rib pouches needs to be sealed well to make sure moisture stays in.
  6. Place rib pouches in fridge for 24 hours.

Day 2

  1. Preheat oven to 250℉.
  2. Place rib pouches on baking sheet and cook for 2½ - 5 hours.
  3. Once cooked, remove rib pouches from the oven and turn off.
  4. Let ribs cool enough to handle.
  5. Pierce the corner of each rib pouch and pour accumulated juices into a large measuring cup. Set aside.
  6. Return rib pouches to oven to keep warm.
  7. Make the BBQ sauce: add all sauce ingredients to juices and simmer in medium sized sauce pan over medium-low heat. Stir often until sauce is thick, about 20-40 minutes.
  8. Remove ribs from oven and open pouches.
  9. Generously brush sauce on ribs.
  10. Turn on the broiler and broil ribs for 5-10 minutes, until top is caramelized and sauce is set.
  11. Allow ribs to cool slightly before cutting into sections. Serve with extra BBQ sauce.
  12. Extra sauce may be frozen.
  13. Enjoy! 😊