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Recipe by
3 hours 35 minutes
Cook: 3 hours 5 minutes


I made ribs yesterday – because you get fall-off-the-bone deliciousness for practically no effort, at a fraction of the cost of going to a restaurant. I made 2 racks of ribs – you can scale the recipe up for as many as you want. 1 rack will easily feed 3 people if you’re making lots of salads and side dishes.

  • 1 slab of baby back ribs (pork)
  • BBQ sauce (use your favourite)
  • BBQ rub:
  • 2½ tablespoons paprika
  • 2 tablespoons coarse salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Line the bottom of your oven with foil. (Trust me on this one!).
Preheat the oven to 150°C.
Remove the thin membrane on the inside of the ribs. (Loosen the end of the membrane with the back of a spoon, grip it with a paper towel and pull off. It comes off pretty easily).
Sprinkle BBQ rub liberally over both sides of the ribs and pat down.
Wrap ribs in foil, bake for 3 hours.
Remove ribs from the oven and allow it to rest for 30 minutes.
Open the edge of the foil and pour the liquid out.

I pour it into a jug and place it in the fridge. Once the fat has congealed I remove it, then use the liquid as an added flavouring in my dogs’ food.
At this point you can re-wrap the ribs and put them in the fridge for the next day.

Cut ribs into serving size portions, about 4 ribs per serving (unless you have hungry teenagers – then double it!)
Place on medium-hot grill for about 5 minutes per side, baste with BBQ sauce.
Serve with your favourite salads or side dishes.

Recipe and photo: Debbie Edwards


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