BBQ Ribs are such a treat to those who enjoy a sweet and savory dish.  Did you know that that there is a style that doesn't do the sweet and savory.  It is true that some prefer their ribs prepared with a dry rub only which is considered Kansas City Style. Cooking this way would reduce the amount of sugar by not including BBQ sauce.  Some rubs have sugar in them however there would still be less than if bathing the ribs in BBQ when completed.  

The Delicious Smell Of BBQ Ribs At Home

Home cooking gives such a comforting feeling.   The delicious smell of BBQ ribs at home cooking in a smoker or finishing with BBQ sauce on the grill is so tantalizing.  The delicious smell of the BBQ sauce on the ribs hitting the blazing heat on your home grill, putting up smoke signals in the sky for all to smell.  

You wonder if the Indians who were the initiators of smoke signals would have cooked up buffalo ribs or venison ribs and sent tantalizing signals to the neighbors for a block party.  You are right probably not, however I bet they did cook these treats.  They wouldn't have had the luxury of Sweet Baby Rays BBQ or likely a braising style that would tenderize them in an oven.

The good Indian cooks would have known that to tenderize these ribs it would take a considerable amount of time.  What they may have done is device a skewer that they could pierce the Ribs and then set the other end in the ground around a fire.  They would turn the skewer periodically to provide and even heat source.

There is truly nothing like the delicious smell of BBQ ribs at home.  So this spring as the weather warms keep these bad boys of BBQ in mind.  Start your own smoke signals, have a block party send the delicious smell of BBQ ribs in the air from your home.

Making BBQ Ribs From Scratch Is Fairly Simple

Making BBQ ribs from scratch is fairly simple and not nearly as complicated as you might think.  Many may be intimidated or misunderstanding that these lip smacking treats are difficult to make.   They really aren’t difficult to make from scratch.  However, the rewards of making them yourself are very gratifying.

To say that your costs will be cut in half are one statement that can be under estimated if you are able to shop for the best prices for ribs.  You can also say that your BBQ ribs made from scratch will be more wholesome.  They will be wholesome because they are homemade and free of additives and preservatives that are put into them to extend the shelf life. 

There are several ways to cook ribs.  Grilling, Braising or smoking the ribs are the ways that would be preceded by removing the white membrane on the bone side of the ribs. This would be done by turning your ribs with the bone side up, peeling the thick white membrane off this back side of the ribs by simply peeling it off.  Sometimes using a pair of tongues to grasping it and pulling it off work very well, while sometimes you may need to use pliers.

An Easy BBQ Ribs Recipe

So now you are ready to jump into an EASY BBQ RIBS RECIPE.  A recipe that walks you through 3 different scenarios for making them.  Delicious smelling BBQ ribs made from scratch, easy.

First let’s talk about the ways that we can cook these ribs. Grilling, Braising and Smoking are all done with ease of.  All three of these are easily attainable.  Let’s talk about grilling your ribs, which we have discussed previously about having had the white thick membrane removed from the backside of the ribs. 

Using a grill is easy to do, however, you won’t just throw the ribs on the grill and forget it.  You will need to set an area away from the direct heat.  You will want to season them and then place them on the upper shelves of your grill or to the side without the direct heat underneath the ribs. 

Your cooking time will be 240 minutes to 4.5 hours. Please note that they won’t be done or tender until the ribs show tenderness by bending the ribs and the meat seems like it will begin releasing away from the bone.  When this happens your ribs are ready to be finished with BBQ sauce on the hot part of your grill.

If you smoke the ribs, you will follow the same procedures.  In a smoker with thermostatic controls you can set it and forget it a little bit.  If you are smoking with whole wood and coals then you will need to tend to your Q.  The process is the same, you don’t want direct high heat until you finish the ribs.

Braising is done in your oven, which if your oven is a convection oven that has a fan it will likely take 2 – 3 hours or until the meat begins to release from the bones.  If you don’t have a convection oven your cook time will be longer.  So come join in and cook up some ribs with an easy BBQ Rib recipe.

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BBQ Ribs

Sweet savory and richly yuumm, ribs either baby back or st louis style
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
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Servings: 6
Calories: 73kcal




  • Remove the white membrane on the bone side of the ribs trim excess bone structure if using spare ribs/st. louis ribs
  • Rub the ribs with the dry rub.
  • spray or baste ribs with cider vinegar50%/water50% every 45 minutes while smoking
  • Smoke in the smoker for about 120 minutes,
  • baste with your favorite BBQ Sauce watered down BBQ 50%/water 50%, wrap ribs in foil indivdually
  • smoke or finish in the oven for an additional 1.5 to 2 hours or until ribs release bones gently when bent

***Variations if you do not have a smoker***


    • Turn your grill on low.
    • You may need to cut them in 1/2 depending on space.
    • You will need to keep rotating them, to protect them from burning.


    • Cook for about 3 to 4 hours
    • (Optional) Remove them just before done and finish basting with BBQ on the grill.
    Nutrition Facts
    BBQ Ribs
    Amount Per Serving (1 g)
    Calories 73 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 1g6%
    Cholesterol 1mg0%
    Sodium 7mg0%
    Potassium 161mg5%
    Carbohydrates 15g5%
    Fiber 3g13%
    Sugar 1g1%
    Protein 2g4%
    Vitamin A 614IU12%
    Vitamin C 3mg4%
    Calcium 233mg23%
    Iron 8mg44%
    * Percent Daily Values are based on a 2000 calorie diet.

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