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Fall-off-the-bones tender Barbecue Pork Ribs slathered in a barbecue sauce recipe that has been passed down through generations!
Hey everyone, this is Jack. This Barbecued Pork Ribs recipe 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 ribs.
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!
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.)
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.)
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.
You may enjoy these other Barbecue recipes:
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Barbecue Pork Ribs
Fall-off-the-bones tender Barbecue Pork Ribs slathered in a barbecue sauce recipe that has been passed down through generations!
Ingredients
1 full rack St Louis-Style Spareribs (about 3 1/2 pounds)
2 tablespoons olive oil
1 prepared recipe Mozelle’s Barbecue Sauce (approximately 3 1/2 cups)
Instructions
Preheat oven to 350 degrees F.
Remove silver skin from underside of ribs by grabbing with a paper towel and pulling off.
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.
Remove rack from pan and discard liquid. Rack will be fall apart tender so be gentle.
When ready to serve, preheat grill to a medium heat.
Using a brush, remove any remaining sauce or liquid from the ribs and pat dry with paper towels.
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.
Remove to a cutting board, and slather with extra Mozelle’s Barbecue Sauce.
Cut into individual ribs to serve.
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You can’t get to the sauce recipe, so why post it? Why not include the sauce recipe here???
Hi Lana – Thank you so much for letting us know about the broken link…I’ve fixed it now! (We wrote an entirely separate post about Mozelle’s Barbecue Sauce recipe – that’s why we link to it.) Thanks again for the heads up – sorry for the inconvenience!
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!
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
Hi
I don’t have a grill, can I still make this recipe.
Hi Jackie – Absolutely – you can use a stove top grill pan instead of an outdoor grill.