B-B-Q Pork Ribs

Fred Alam


We made these on Memorial Day week end and every one loved them.
In place of the mop sauce you can use my Kansas City Barbecue Sauce. It's posted right here on Just A Pinch.

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1 Hr
6 Hr


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pork spare ribs (full racks)


1 1/2 c
brown sugar, firmly packed
1 c
1/2 c
black pepper
3/4 c
2 Tbsp
ground cummin
1/2 c
onion powder
1/4 c
granulated garlic
1/4 c
dry mustard
3 Tbsp
adobo powder
1 Tbsp
ground cyan pepper (more or less to taste)


1/4 c
dry rub mix (above)
3 c
favorite kansas b-b-q sauce (i like sweet baby rays)
1/4 c
apple cider vinegar
1 can(s)
tomato paste (6 oz)
1 can(s)
tomatoes, canned italian-style and diced
2 Tbsp

How to Make B-B-Q Pork Ribs


  • 1Mix all dry rub ingredients
  • 2Trim silver skin off pork ribs and pat dry. Rub all sides of ribs with rub mix and refrigerate for at least 2 hrs. Over night is great.
  • 3Put mop sauce ingredients in 3 quart sauce pan and simmer for 15 or 20 min. You can also make your own favorite sauce.
  • 4Sear both sides ribs on a hot grill for about 3 or 4 min. per side. Remove from grill an wrap each tightly in foil. Mop some of the sauce on each rib before sealing the foil wrap.
  • 5Set your grill for indirect cooking to maintain about 250 deg. Put wrapped ribs in grill and close. DO NOT OPEN for 4 to 5 hrs. Adjust grill to maintain 250 deg. as needed. Or you can put them into a 250 deg. oven for the same amount of time.
  • 6After the slow cook take the ribs out of the foil and put them on a medium hot grill. Mop generously with sauce on both sides and grill each side for about 5 min. per side. Be careful not to let the sauce coating burn.
  • 7Serve with your favorite B-B-Q sides and enjoy the fall off the bone goodness!

Printable Recipe Card

About B-B-Q Pork Ribs

Course/Dish: Pork, Ribs
Main Ingredient: Pork
Regional Style: American
Hashtags: #grill, #Dry-Rub

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