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Barbecue Pork Ribs

Barbecue Pork Ribs - Some of the best ribs you'll ever eat! Fall-off-the-bones tender pork ribs slathered in a barbecue sauce recipe that has been passed down through generations!

My husband Jack is telling the story behind today’s recipe for Barbecue Pork Ribs. This is one of two very special recipes we are sharing today – so be sure to also click over to the recipe for Mozelle’s Barbecue Sauce. That sauce is the star ingredient when making these fantastic Barbecue Pork Ribs! Here is Jack in his own words:

Out of all of the recipes we have shared here on A Family Feast in the nearly three years we’ve been writing this blog, I am most excited about this Barbecued Pork Ribs recipe.

We first had these ribs earlier this summer at the home of our neighbor and good friend Sean Cassidy. Sean is an enormously talented award-winning artist (you can see his work here), college professor, art teacher, and all-around great guy, with an intellect and sense of humor that matches his huge artistic abilities. He also loves great food, and in fact, he won second place in a ribs cook-off contest using this exact Barbecue Pork Ribs recipe!

Barbecue Pork Ribs - Some of the best ribs you'll ever eat! Fall-off-the-bones tender pork ribs slathered in a barbecue sauce recipe that has been passed down through generations!

Today’s recipe is so simple – but it yields some of the best non-smoked barbecue pork ribs you’ll ever eat! The ribs are initially baked low-and-slow in the oven slathered in a fantastic barbecue sauce that was Sean’s grandmother’s long-kept secret recipe.   (We’re privileged to be sharing Mozelle’s Barbecue Sauce recipe here – with the family’s permission of course – as well as to tell you a little more about this wonderful Southern grandmother.)

Barbecue Pork Ribs - Some of the best ribs you'll ever eat! Fall-off-the-bones tender pork ribs slathered in a barbecue sauce recipe that has been passed down through generations!

After the ribs are fall-off-the-bone tender from baking in the oven, the slab of ribs is grilled to add some caramelized flavor plus a little bit of barbecue char. Then, simply cut into individual portions after slathering with more of Mozelle’s Barbecue Sauce for even more fantastic flavor.

(Here’s a helpful hint: You can do the baking ahead of time if you’d like, then grill the ribs just before serving.)

Barbecue Pork Ribs - Some of the best ribs you'll ever eat! Fall-off-the-bones tender pork ribs slathered in a barbecue sauce recipe that has been passed down through generations!

Sean and his wife Virna prepared a big batch of these Barbecue Pork Ribs for their Memorial Day party earlier this summer – with the hopes of having leftovers to enjoy the next day. But they were so delicious, the entire batch was devoured – I admit, mostly by me – that same day!

I also relentlessly pestered Sean and Virna all summer long for the recipe – so a HUGE thank you to them and to Sean’s mother Emily – for graciously allowing us to share this treasured family recipe here on A Family Feast.


Barbecue Pork Ribs

4 from 1 reviews

  • Prep Time: 10 mins
  • Cook Time: 3 hours 10 mins
  • Total Time: 3 hours 20 minutes
  • Yield: 1 rack (approximately 12 ribs)


  • 1 full rack St Louis-Style Spareribs (about 3 ½ pounds)
  • 2 tablespoons olive oil
  • 1 prepared recipe Mozelle’s Barbecue Sauce (approximately 3 1/2 cups)


  1. Preheat oven to 350 degrees F.
  2. Remove silver skin from underside of ribs by grabbing with a paper towel and pulling off.
  3. In a roasting pan equal in size to the ribs, place rib rack along with 1½ cups of Mozelle’s Barbecue Sauce. Slather all over ending with meat side up. Cover with parchment paper, then foil and bake 90 minutes. Remove from the oven and flip the rack over so the meat faces down, then cover back up and bake 90 more minutes.
  4. Remove rack from pan and discard liquid. Rack will be fall apart tender so be gentle.
  5. When ready to serve, preheat grill to a medium heat.
  6. Using a brush, remove any remaining sauce or liquid from the ribs and pat dry with paper towels.
  7. Brush the meat side of the ribs with oil and place meat side down on preheated grill. Grill just long enough to add gill marks, about 4-5 minutes. Flip and add grill marks to the other side.
  8. Remove to a cutting board, and slather with extra Mozelle’s Barbecue Sauce.
  9. Cut into individual ribs to serve.

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Mozelle’s Barbecue Sauce

Mozelle's Barbecue Sauce - A Family Feast

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    Leave a Comment


  1. Mmmmm now I want ribs!! These look great!

  2. I’m not a fan of geting sticky fingers when eating but for these ribs I would have to forget it and jsut dive in!

  3. What a great post from Jack. Those ribs…oh, my goodness! How nice that Sean shared the recipe with all of you!!

  4. WOW! Those ribs look so good and I bet the sauce is delicious! Thanks for sharing this

  5. It’s official – my mouth is WATERING.

  6. My family ADORES ribs! These look incredible!

  7. These ribs look amazing. I hate it when you think you’ve planned well enough to have leftovers, and then everything is gobbled up with nothing left for the next day. Kind of bittersweet. lol

  8. So glad that they let you share this recipe! I know that this is going to make a lot of people happy (like us haha!!) I checked out Sean’s art and I love it! Totally in love with his “Nelson Beach” painting!

  9. My family would love this! I need to get the bibs out for this wonderful sticky mess that’s about to happen!

  10. That is one gorgeous rack of ribs! What a great use of the barbecue sauce recipe!

  11. Hi

    I don’t have a grill, can I still make this recipe.

  12. I love your recipes and want to try so many of them that I’ll be cooking for a long time.
    There is only one thing I find difficult on your site and that is, I can’t find a recipe search. I found your recipe index, but if I want to look up just chicken or beef dishes, I would rather not search through dozens of other recipes to find one.
    Thanks for all your hard work and recipe development.

    • Hi Shirley – Thanks for your feedback! I’m guessing you are viewing our site on a mobile device and if so, I’m sorry for the inconvenience! On a desktop, there is a search function in the upper right where you can type in an ingredient and search that way. but on mobile it doesn’t appear for some reason! We are looking at some site enhancements/redesigns to make our mobile site faster and better to navigate – and better search functionality will definitely be part of that. Thanks for your readership and I appreciate you taking the time to write to us! Martha

  13. Karen Ferguson :

    Hello Jack and Martha, I finally made these ribs. The sauce was amazing! I added 1 teaspoon of sriracha to give it a little zip. My only problem was that after the second 90 minutes of baking, the sauce burned in the roasting pan and on part of the ribs. Messy clean up. Do you think it could of been my pan? I will attempt again as the ribs were so tender.

    • I’m not sure Karen – I suppose it’s possible that you pan retained more heat than ours? We still had some (not a lot) liquid left in the pan after the second 90 minutes so it didn’t start to scorch. Either way, I’m sorry you had issues with the recipe!