One of the first blog posts I wrote was on the subject of ribs. Us Canadians love ribs, we love to grill and in fact you’ll find some of my posts where I grill in the middle of winter!
I recently had friends over for a BBQ and although it was mostly a Greek feast, I included some Canadian faves in the mix.
Be it friends, family or readers of my blog – these ribs are tried & true…they have never failed me in being delicious, fall-off-the-bone tender and easy to prepare.
Canada Day is coming up tomorrow and I thought it timely to post this fantastic and easy recipe for ribs. As a side, you can also try your hand at the Montreal Steak Spice potatoes...another favourite for the backyard party.
First off…I am in no way going to argue with the fact that BBQ anything (over wood or charcoal) can be beat – it can’t! The gas grill, the oven and other amenities for cooking are luxuries and time-savers.
Here’s my approach to ribs, be it baby-back or spare ribs:
- I never EVER boil my ribs;
- This method works in the oven, on the BBQ/gas grill or a combo of both oven and grill;
- Always take the time to remove the silver-skin on the underside of the ribs;
- Apply the dry rub of your choice the evening before cooking
I’ve found the whole boiling of ribs to be unnecessary…somehow I think flavour is being lost. Cover/tent the ribs with foil and you’ll find the meat to render down to “fall off the bone”.
An important aspect to tasty and tender ribs is to remove the silver-skin on the underside of the ribs. I simply use a boning (flexible knife) and scrape the end of the underside of the ribs to loosen some of the skin – just enough to grab with my fingers and then I just pull it off and discard.
This is important so that the rub adheres to the underside and when you’re eating the ribs, you’re not trying to gnaw into something rubbery. Remove it.
As for a dry rub…it’s really up to your personal tastes. I find the best and tastiest results are when I apply a dry rub the night before I cook my ribs. The flavours really penetrate the meat and I even see a smoke ring (from the spices) even though I sometimes just use the oven.
Barbecue sauce
2 cups BBQ sauce
1 Tbsp. garlic powder
1/4 cup brown sugar (or honey)
1/4 cup Worcestershire sauce
1/4 cup balsamic vinegar
hot sauce to taste
- Mix the above ingredients in a bow. Flip the ribs to the bone side and using a knife, gently insert the knife between the silver skin and bone. When you have enough skin to hold on to, pull off the ribs and discard (this step will allow the rub to stick to the bottom as it does with the top).
- Now generously sprinkle the top & bottom side of the ribs. The meat should be covered by the rub mixture. Wrap each rack of rubs tightly with foil and place in the fridge (ideally overnight).
- To cook your ribs, you can pre-heat your oven to 350F or pre-heat your gas or charcoal grill to about the same internal temperature.
- Add all your BBQ Sauce ingredients into a medium pot, stir over a medium heat. Taste, adjust ingredients to your personal tastes.
- The ribs cook in the oven (covered with foil) for about 1 hr. and 45 minutes and then the foil comes off and the ribs are cooked for another 15 minutes, just enough time to give them that deep brown colour. (If using your gas or charcoal grill, cook the ribs over indirect heat for about 90 minutes and you should get that same “fall off the bone” end result).
- Finally, brush on the BBQ Sauce and you can place back in the oven for sauce to firm up or brush on sauce and serve.
Boiling ribs? That’s a sucka’s game. Yours look legit.
Wow, those ribs are to die for! The dry rub sounds fabulous with hickory salt!
I have trouble finding hickory salt around here, but will keep looking. The ribs really looks tender and fall of the bone!!! I am tempted to have a BBQ in the middle of winter. Thank God for an indoor BBQ!!
ΤÎλειο !!! Πω πω…Ï…Ï€ÎÏοχο φαίνεται, και τι δεν θα Îδινα να είχα μια μεÏίδα Ï„ÏŽÏα !!!
These look bone suckin good! Have Happy Canada day!
Great tutorial. These look succulent and full of flavor. The photos want to make you dive right in.
We certainly DO our love our ribs don’t we! I use this method too, although I usually add a bit of liquid to the aluminum foil pack in the oven. It is so easy this way!
Peter I really believe ribs is your specialite. You cook them perfectly!!!
Peter, I could not agree more with your suggestions! I never saw the point of boiling them either!
Yep, we are of the same rib and spud mind, Peter. Yay for the oven to grill method and yay for Montreal Steak Spice on spuds!
Your ribs look fantastic, I especially love the dry ones.
So Peter, if I cook them only in my oven, then its 1 hr. and 15 minutes covered, then 15 minutes uncovered at 375??
Otherwise, if you cook it in the oven for 1 hour and 15 minutes, then you could just throw it on the grill for grill marks?
Thanks for your help. My son has been asking me to make ribs all summer and I have no clue what to do! Thanks for posting the recipe!
Those ribs look awesome…I agree “no boiling”
Those ribs look so scrumptious and spicy! I love anything smokey…
Cheers,
Rosa
What a feast – for the eyes and the tummy. Have a Happy Canada Day – looks like we’ll be hard pressed to find events that are still on – back yard bbq sounds like a good plan to me.
I am glad to find another person who doesn’t boil their ribs–I totally agree about the flavor, and its a mess to do.
See those are really good tips now that BBQ season here has finally started! The ribs look gorgeous!
sticky, succulent, fall-off-the-bone. even the hesitant bone-gnawer in me couldn’t resist these. :)
Hahaha this is what happens when you cook stuff you don’t eat: I don’t eat pork, but I make ribs quite often for the carnivorous men in the house… I always boiled them because I assumed they’d be more tender, but because I never tried them, I have no idea!
I also didn’t know the trick about removing the skin in the back…. or the dry-rub overnight!
Oh man, they’re going to be impressed with my newly-learnt technique!!! I’ll try this method this weekend (5-day long weekend, thank you very much!) and let you know how it turns out!
The ribs look amazing. I’ve never done a good job with them – I’ll have to try your method.
They look absolutely delicious!
Great tips for the perfect ribs! Interesting that you don’t boil them. And I like that you can cook these in the oven too!
Simply mouthwatering ribs, Peter. I make mine very similar to yours and fall off the bone delish. My grill has a smoker box built right into it & I have fun using different woods for awesome flavors.
Well, that’s that. I’m putting ribs on the grocery list. I was thinking of making burgers for the fourth, but ribs it is.
Oh man. Oh. Man. Oh man, oh man, oh man! These look terrific. I’ve boiled my in the past, but you’ve convinced me to give this way a try. That’s a great rub mixture you’ve got goin’ on there, and I’m lucky to get that Montreal Steak Seasoning, or as I call it, Montreal EVERYTHING Seasoning. Those potatoes … oh man. YUM!
Actually I cook minev very similar. Mouthwatering!
Unbelievable ribs!
And isn’t Montreal Steak seasoning great? It’s one of my go to meat seasonings, especially when I’m feeling lazy. Good on roasted pork, grilled meat, sauteed chicken. Yum. But your dry rub with the hickory salt looks even better. Hickory salt….gotta love it.
i dont need to tell you that these look delicious, but a little hard to copy here in crete – ribs never get that bog here!
drool! can’t wait for the next bbq – gotta try this! why do you live so far away peter! i would have preferred if you made these for me!
Ok, now I know what’s on the menu for our 4th of July! Awesome, awesome tutorial Peter!
A tried and true recipe for ribs Peter:D
I take it that these are lamb ribs. They do look delicious.
Those look so fantastic! We cook our ribs in a similar method but add a little fruit juice in the foil for awhile (my Dad’s Memphis Ribs technique).
I was really looking forward to this recipe Peter! Thank you. I will use smoked paprika (pimenton) instead of hickory salt for that smoky flavour.
Molis efaga kai mou trehoun ta salia me ayta pou mas deihneis !
Those are some gorgeous looking ribs, Peter, and I love the pic of the spices. Happy Canada Day!
I used to be a rib boiler but found that the oven roasting is so much easier. And it results in a tastier rib too. I love all the montreal seasonings too!
Amazing looking ribs, and thank you for the tip as well.
I am trying to resist licking my screen! Happy Canada Day!
oh my god! It’s always a pleasure to visit your blog Peter. Gorgeous the Ribs.
I never knew about removing the silver skin! But I am glad that someone else agrees about the boiling them first – what a waste!
OMGYUM! I can assure you that love of ribs is not exclusive to Canadians, hehehe :) Save me a seat on that table! Happy Canada day!
these ribs look perfect for the 4th of july. we recently made some hoisin glazed ribs as well..love your dry rub recipe.
Now, those are finger-licking good ribs, Peter!
Those ribs look nice and tender and really tasty! I like the sound of those Montreal steak spice scalloped potatoes.
always wanted to be able to grill the perfect ribs…thanks for sharing…i wanna try your tips soon…however after “baking” the ribs for a while in the oven (covered in foil), i am a bit confused by the term “grilling” it…does it mean grill it in the oven uncovered, or on stove top? (please excuse my ignorance T_T)
Great looking ribs! I’m with you on the no boiling – it’s a cheat way of making tender ribs but it totally takes all the flavor out of the meat. I like that you marinate your ribs overnight. I should do that, but seeing as I usually smoke 6+ slabs at a time, there isn’t enough room in the fridge.
Interesting that you don’t put any sugar in your rub. Is that because you rely on the sweetness of the sauce?
Great ribs, Peter! I grew up learning to boil them before roasting, but know I skip that step. Savory looking potatoes to go with the ribs.
Just a suggestion – when removing the silverskin from the ribs, I always had a hard time keeping a grip on it. Take a papertowel and use it to grip the silverskin. Makes it easier to remove.
I was just scrolling through this your home page, and the sauce on those ribs stopped me in my tracks. Gorgeous.
I am not that much of a meat eater. the potatoes look delicious though.
These look great! I love ribs. My dad was born and raised in the deep southern U.S., and occasionally we get FedEx to send us ribs from Tennessee. I’m a wet barbeque eater more than dry, but love both. Anyway, these really do look lovely, and now I’m interested in the Montreal Steak Seasoning, too…
Thanks for the post!
(Also, perusing the blog, found you are a friend of Maria V from Chania aka “Organically Cooked”. I adore her, and we correspond regularly.)
Yiasou!
A
DROOL! Those ribs look amazing Peter! I’m going ot have to make some now. I don’t think beasts liek those will fit on my little BBQ though!
Peter, just a question on the ribs; we’re having a BBQ this saturday but we will only be able to get the ribs on saturday morning. Will that still allow for the flavours to penetrate the meat enough?
I think we will preheat in the oven and then finish on the barbecue, right? Sorry, if I’m asking dumb questions but I simply have never done any ribs on the bbq! I know, I know… ridiculous. So this is a great and very helpful post!
petey pete, my lil’ gweilo…i tried making my own ribs, following (most of) your tips ^_^ but i am sure i must have done lots of things wrong.
what did i do wrong T_T sob sob
i will try to do much better next time