Lip Smackin BBQ Ribs

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A while back I posted an oven baked BBQ ribs recipe here on Krumpli and it has proved to be one of the most popular on my site, well now I have called an end to my self imposed grilling exodus it was only right and proper to get back at it. So here they are, grilled BBQ ribs, I did cheat somewhat by cooking them in the oven long and slow to ensure the meat was still tender and juicy before finishing them on the grill with my favourite BBQ glaze. Add some simply grilled corn on the cob and I am a very happy bunny!

The glaze makes an awesome dip and sauce for anything and often whip this up as a dipping sauce for wedges or as a sauce to match with pork chops. This dry rub for this dish is a little different than my previous version of BBQ Ribs, with just a single dry rub, the flavours from the char and smokiness from the charcoal negates the need for a second dry rub that I use when cooking ribs in the oven. The long slow cook in the oven also eradicates the age old, black on the outside and raw in the middle problems you can sometimes struggle with when grilling larger cuts of meat. These ribs are so tender that the bones come out clean and I mean real clean! These BBQ Ribs will definitely be on our menu next week, or this week as you reading this with an iced cold beer in my garden.

When it comes to a side for ribs it has to be corn for me, I don’t mess with it too much… My corn is sweet and simple, in all fairness I only have to walk 200m down my garden to harvest it, so in reality I walk there nice and slow. Then run back, a quick 30 seconds in some boiling salted water, then straight on the grill and finally add salt, pepper and an appropriately naughty amount of butter. I have seen lots of spiced versions of corn recently and I have not tried them, primarily because you can’t improve on perfection!

Like this recipe? Then you should definitely check out this one!  Grilled Stuffed Mushrooms

I have been really frustrated with cooking outside this week, our temperatures have been sitting at a comfortable 30°c pretty much everyday, glorious sunshine and the minute I fire up my grill the clouds roll over and the clouds begin to rumble. It is killing my photo vibe, it is so hard to plan what I want when the light changes so much, unfortunately these pictures are not as good as I would like them to be as clouds mean a flat and pretty uninspiring lighting. But hey they taste great and it just means I will have to cook them again after our friends leave to get some better pictures 😀 Bummer!

Lip Smackin BBQ Ribs


Lip Smakin' BBQ Ribs

BBQ ribs finished on charcoal grill are the very essence of the summer grilling season, a simple dry rub and then a piquant glaze and everything is good!

Cuisine BBQ
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings 4
Author Brian Jones


  • 1.5 kg Pork Ribs.
  • 1/2 Tsp Salt

For the Dry Rub

  • 2 Tsp Hot Hungarian Paprika.
  • 1 Tsp Sweet Hungarian Paprika.
  • 1 Tsp Garlic Powder.
  • 2 Tsp Dark Brown Sugar.
  • 2 Tsp Dried Oregano.
  • 1 Tsp Ground Cumin.
  • 1 Tsp Freshly Ground Black Pepper.

For the BBQ Glaze

  • 1 Tbsp Cooking Oil. Neutral.
  • 100 g Onion. Finely Diced.
  • 2 Garlic Cloves. Mashed.
  • 100 ml Tomato Passata. Tomato Sauce in the US.
  • 1 Tbsp Worcestershire Sauce.
  • 1 Tbsp Tomato Puree.
  • 1 Tbsp Cider Apple Vinegar.
  • 2 Tbsp Molasses. Sub for Black Treacle.
  • 1 Tbsp Mustard.
  • 1/8 Tsp Tabasco Sauce
  • Salt and Pepper to season.


  1. Begin by removing the membrane on the bone side of the rib joint, do this by simply slicing with a sharp knife and pulling it away, if you are lucky it will come off in one piece 😉
  2. Now mix together the ingredients for the dry rub and massage them into the ribs and set aside over night to marinade.
  3. The following morning massage in the salt and set your oven to 120°C put in the ribs on a trivet to keep them out of the fat and go out and enjoy your day, I cook these for 6 hours although I have done up to 8 hours with no problems.
  4. To make the BBQ glaze cook the onions in a pan over a medium heat in the oil for about 10 minutes or until softened and lightly browned, then add in the Garlic and cook on for a further minute.
  5. Now add in the passata, Worcestershire sauce, tomato puree, vinegar, mustard, Tabasco & molasses and allow to reduce by a third.
  6. When reduced blitz the sauce in a blender to form a smooth sauce.
  7. Get your grill nice and hot leaving some room for indirect heat and slather the ribs with the BBQ sauce and place on the direct heat and sear for 5 minutes.
  8. Flip them over and repeat the same 5 minute sear.
  9. The using a brush baste on more of the sauce, move them to the indirect heat of the BBQ and close the lid.
  10. Every 5 minutes baste again with more sauce and cook on direct heat in total for a further 20 minutes.

Recipe Notes

Serve with some simply grilled corn with lashings of butter and lots of napkins to wipe the hands and face!

Like this recipe? Then you should definitely check out this one!  Minted Pea Salsa With Grilled Lamb Leg Steak
Lip Smackin BBQ Ribs
Lip Smackin BBQ Ribs

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Go On, Share It! You know you want to 😉
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  1. Sara | Belly Rumbles July 19, 2016 at 7:02 am - Reply

    You grow your own corn, I’m so jealous. I can imagine how amazing it would taste. I do bake ribs as well, but there is something really special about them when they are BBQ’d, these babies look amazing. Finger licking 🙂

    • Brian Jones July 24, 2016 at 9:03 am - Reply

      Cheers Sara, corn fresh from the plant is something very special indeed a level of sweetness that is hard to imagine and yes the perfect accompaniment to the sticky ribs.

  2. Emma July 19, 2016 at 7:25 am - Reply

    Looks like perfect summer dish! We’ve just bought ourselves a new BBQ so maybe this is the first recipe to test out on it!!

  3. Kavey July 19, 2016 at 8:02 am - Reply

    Gotta love a good barbeque recipe, one that creates the rub and the glaze from scratch – so many just use a bottle of sauce and add one or two things to it. We have grown our own corn but the last few years it’s either not grown well or been eaten by rodents before we could harvest it! Gutted!

    • Brian Jones July 24, 2016 at 9:01 am - Reply

      There is so much more you can do when working with ingredients not from a jar and it takes very little extra effort. Sad about the corn although our corn took a battering from a storm a few days ago and now we have an awful lot less than we did 🙁

  4. Silvia July 19, 2016 at 9:01 am - Reply

    So good, I imagine they taste heavenly, and that corn, Oh man, I love corn on the cob soooo much.

    • Brian Jones July 24, 2016 at 9:00 am - Reply

      Totally with you on the Corn on the Cob and yes the ribs were fantastic 😀

  5. Igor @ Cooking The Globe July 19, 2016 at 11:15 am - Reply

    Love these ribs and corn as a side! Don’t worry about the photos by the way, they look great 🙂 Oh and the taste is the thing that matters the most!

    • Brian Jones July 24, 2016 at 8:59 am - Reply

      Cheers Igor, I’ll still go back and retake the pictures, not quite what I was after but hey more ribs 😀

  6. Byron Thomas July 26, 2016 at 3:50 pm - Reply

    Brian, you have outdone yourself with this ribs recipe. I’m always nervous when I read rib recipes, because there are those out there that like to rush things and have shortened/fast cooking time for ribs, but I just don’t think that works. Ribs need to be wined and dined. 🙂 Looks awesome, and that sauce is perfect!

    • Brian Jones July 29, 2016 at 6:02 am - Reply

      Sometimes fast food is good but all of the time slow food is awesome… As far as I am concerned slow cooked food always tastes better as do the less popular cuts of meat, unfortunately life often gets in the way and quick rules the roost even given my relaxed lifestyle!

  7. Meaghan | Cook. Craft. Love. July 26, 2016 at 7:53 pm - Reply

    I really miss home grown corn. It was always the best compliment to hearty bbq dishes like this one!

    • Brian Jones July 29, 2016 at 6:05 am - Reply

      Home grown corn is my favourite thing in my garden, I reckon my butter consumption increases at least 5 fold at this time of year 😉

  8. Whitney August 2, 2016 at 3:51 pm - Reply

    These ribs definitely do look lip smacking! They look sauced perfectly. I love ribs, but I guess that comes with the territory of living in the South.

    • Brian Jones August 8, 2016 at 5:59 am - Reply

      Haha, don’t you guys have to love them or face being sent north 😉

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