Barbeque Ribs

Ribs = Summer. Right? I totally think so. This recipe comes from my Uncle Bill, if I changed anything, it was by pure accident (afterall, I got the recipe word of mouth, not written)!
Back in Naperville IL we always attended the yearly Ribfest over the 4th of July weekend. It was something we looked forward to every year. Dozens of rib vendors came and you can sample (for a fee of course) all the sauces, rubs and ribs to your heart’s content. Of course you also had to get the homemade potato chips, corn on the cob, and elephant ears too! Then, stay through the evening for the awesome bands and fireworks show! Anyone ever attend this? Such a good time.
The trick to good ribs is slow cooking them with a dry rub, then before serving, searing them on the grill with  the sauce. Well, at least that is my opinion! Also, don’t forget to take a knife and cut off the thin membrane on the bottom of the rack of ribs!

As for the sauce, sure you could go homemade. But I like Uncle Bill’s trick of using Sweet Baby Ray’s Original with equal parts of Open Pit original. Tangy and sweet combined. Yum.

Barbeque Ribs


  • 3 slabs pork ribs
  • olive oil (about 1/4 cup per rack)
  • salt, pepper, paprika
  • garlic salt
  • Mrs.Dash original seasoning
  • 18 oz. Open Pit original BBQ sauce
  • 18 oz. Sweet Baby Rays BBQ sauce


  1. Coat ribs with olive oil. Rub generously with seasonings. Very generously. Lay ribs in roaster and cover with foil. Bake in a 225 degree oven for 5 hours. Allow to sit and cool slightly. Dredge in sauce made of equal portions open pit and baby rays. Grill about 5 minutes per side, grab a wet nap and enjoy!



About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

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Posted on June 10, 2011

Comments & Reviews

  1. those look delicious. I am learning how to grill ribs and you really need to do it low and slow and they just fall off the bone.

  2. Everytime I go 5 hours I can’t even get them out of the pan, they are too tender. I go 3 now, but maybe because you cook more at a time than I do it can survive that length of time. I’m not sure.

  3. Oh I wish I was visiting you house for dinner. These look so good. It makes me want to lick my lips. (lol)

    You always have such wonderful recipes, thanks for sharing them all with us!

  4. I have been craving bbq ribs lately, and these made my mouth water! Thanks for linking to Fat Camp Friday, see you next week! http://bit.ly/jHOrlN

  5. Greetings From Southern California

    I am your newest follower. I invite you to visit my blog and follow back if you want too.

    Have a Nice Day 🙂

    BTW, your BBQ ribs look fantastic! 🙂

  6. riiiiibbbbbssssssssss. I actually just said that outloud right now. Haha.

    Those look delicious. I am a fan of wet ribs. And wet naps.

  7. Lark- did you see how many ribs we made here? 5 slabs!! You could have come we had 3 slabs leftover!

    Holly- We love it too, why mess with perfection. I don’t have time 🙂 Too busy baking!!

    Miranda, thank you!

    Geezer (haha love it)- thanks for stopping by!

    Ali- I too am a fan of wet naps! Love that you admitted that you said RIIIIBBBBSSSS outloud 🙂

  8. These just sound too good, and look delicious. Thanks for a great post! I can’t wait to try them on Sunday!!

  9. This is how I cook ribs too and it’s the best method and never ever fails. Ribs done this way aren’t common in Australia but this yank gets cravings. I even get Sweet Baby Ray’s shipped over from the states. 🙂

    Great post!

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