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Best-Ever Barbecued Ribs

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

These best-ever barbecued ribs are the ultimate high-protein feast for any outdoor gathering. By using a clever two-stage cooking process, the pork remains incredibly succulent on the inside while achieving a sticky, caramelised exterior. A simple yet punchy dry rub of paprika, mustard, and cayenne provides a deep savoury base, while the addition of reserved cooking juices into the barbecue sauce ensures every bite is packed with intense flavour and moisture.

This recipe is particularly well-suited for entertaining, as the ribs can be slow-baked up to three days in advance and kept in the fridge. Not only does this develop the spices, but it also allows the meat to firm up, making it much easier to handle on the grill. Serve these charred, lacquered ribs at your next summer cookout alongside a fresh slaw and corn on the cob for a classic homemade meal.

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Ingredients for Best-Ever Barbecued Ribs

  • 2 1/2 tablespoons kosher salt

  • 1 tablespoon dry mustard

  • 1 tablespoon paprika

  • 1/2 teaspoons cayenne pepper

  • 1/2 teaspoons freshly ground black pepper

  • 3.6kg baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)

  • Low-salt chicken broth (optional)

  • 350ml store-bought or homemade barbecue sauce plus more

How to make Best-Ever Barbecued Ribs

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Preheat oven to 177°C. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.

Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavour will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 350ml . Whisk in barbecue sauce to blend.

Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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