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    Home » Main Course

    Barbecued Ribs

    Jul 3, 2006 · Modified: Jun 19, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Barbecued Ribs - Andrea Meyers

    I can't imagine summertime without barbecue...ribs, chicken, pulled pork, you name it. When it comes to ribs, I love sticky, sloppy, finger-licking sauces, although I like dry rubs as well. This is a family favorite that we enjoy when we visit Michael's parents at their camp in the Adirondacks. The ribs are great for 4th of July cookouts along with salt potatoes, corn on the cob, and an assortment of side salads.

    Barbecued Ribs on the grill - Andrea Meyers

    Recipe Notes

    You can use other ribs with more meat, such as beef ribs or country-style boneless ribs, just increase the baking time to 1-¼ hours.

    You can bake the ribs ahead of time and keep them in the refrigerator, then do the grilling when you are ready.

    [Updated July 6, 2010.]

    Barbecued Ribs - Andrea Meyers
    Print Pin

    Barbecued Ribs

    Prep Time30 mins
    Cook Time1 hr 30 mins
    Total Time2 hrs
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Keyword: barbecue, gluten free, grill, pork, ribs
    Servings: 12
    Calories: 457kcal
    Author: Andrea

    Equipment

    • 2 half-sheet baking pans
    • aluminum foil
    • grill

    Ingredients

    • 6 pounds back ribs

    SAUCE

    • 1½ cups ketchup
    • ¾ cup packed brown sugar
    • ½ cup apple cider vinegar (or red wine vinegar)
    • ½ cup honey
    • ⅓ cup gluten-free soy sauce
    • 1½ teaspoons ground ginger
    • 1 teaspoon salt
    • ¾ teaspoon ground mustard
    • ½ teaspoon garlic powder
    • ¼ teaspoon black pepper
    US Customary - Metric

    Preparation

    • Preheat oven to 350° F/175° C.
    • Line baking sheets with aluminum foil. Cut ribs into serving-size pieces; place the ribs meat side up on the baking sheets.
    • Bake for 1 hour or until meat is tender. Drain and remove from the sheets.
    • Preheat the grill to medium-hot. Combine all the sauce ingredients and stir well. Place the ribs on the hot grill for a couple minutes to get them sizzling. Remove ribs and dip into the sauce; allow excess to drip off and place rib back on the grill. Cook about 10 minutes and repeat. Continue the dipping and grilling process until ribs have cooked for 30 minute. Serve with extra sauce on the side.

    Nutrition

    Calories: 457kcal | Carbohydrates: 34g | Protein: 28g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 99mg | Sodium: 831mg | Potassium: 496mg | Fiber: 1g | Sugar: 32g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. jenjen says

      July 13, 2006 at 9:44 pm

      these look too mouth watering for words! You're right summer time is all about the BBQ.

    2. Andrea says

      July 29, 2006 at 9:50 am

      My in-laws thank you! They really do a great job on these. There weren't any ribs left after dinner that night.

    3. Kimberly says

      May 23, 2008 at 1:12 pm

      So you grill them already cut? That is a really great idea!!

    4. Andrea says

      May 23, 2008 at 1:51 pm

      Hi Kimberly! Yes, they cook up quicker that way, you just have to keep an eye on them as they are grilling and turn them frequently.

    Trackbacks

    1. Ribs Jewish Momma Style « Jessica Gottlieb says:
      July 30, 2008 at 8:39 pm

      [...] The recipe is from over there —-> [...]

    2. Passive Aggressive Notes: From My Son? « Jessica Gottlieb says:
      October 31, 2008 at 4:04 am

      [...] a comment » Monday I made my famous ribs (okay the only difference with my ribs and these is that I use freshly grated ginger and much less [...]

    3. FoodieView Blog » Recipe Roundup: Foodie Firewords for the Fourth of July says:
      June 29, 2009 at 4:02 pm

      [...] Recipes. She’ll be visiting family on the Fourth of July and will probably have barbecued ribs, salt potatoes, and rhubarb [...]

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