BBQ Pork Ribs That Come Straight Off The Bone - Recipe

Nya Crea

Who doesn't love BBQ ribs?

Either barbecued or homemade this dish is an absolute delicacy!

It took me adulthood and trying to cook them myself to realise my uncle was doing them all wrong! Love you uncle, and I'm sorry, but you didn't master the recipe yet!

The taste was quite right, but I wondered why the barbecued ribs always tasted so tough. So how do you get tender and juicy ribs that come straight off the bone? I finally found out when I started watching "The American Barbecue Showdown" and realised what he was doing wrong. Two things: temperature and timing! Two of the most important things in a cookout!

While my uncle was a great butcher, he failed to follow these two rules, that is why his ribs were always crazy tough and hard to chew.

Last summer, I mastered a few barbecue skills myself, but I wouldn't dare, as an Italian lady to compete with any of you American readers. I know that you're the barbecue queens and kings in the world!

During the time I was living in Texas, I had the chance to try some of the best barbecue meats I've ever had!

I remember going to a fair and grabbing a turkey leg as big as my head and, yes, finishing it all by myself. Not that I would ever know how to replicate that amazing taste!

I love my Italian cuisine, but, as my husband always say, to each their own. Americans just got this. I love Southern Cuisine.

Use what you have to your advantage

As I said before, to each their own, so use what your country makes available to you!

When it comes to ribs there are infinite ways to marinate them, different cuts and different kind of meats.


I know you have lots and lots of great spices in the USA which are already pre-made specifically for barbecue. I think those are a great idea to season your meats. I've watched some of the barbecue competitors on Youtube, and many times they use these kinds of seasoning. Too bad it is quite hard to find them on this side of the ocean, so I plan to order them online for this summer!

If you cannot find them or run out, don't panic! You can find most of the spices used in the pre-made mix at the supermarket and make your own blend just as I do.

Meat Cuts

I usually find Pork ribs in two ways. The full rack or the separated ribs.

I should say I always prefer the rack. If I can decide, I always go for taste instead of convenience, so I don't mind doing the extra step, however, I know not everyone is like me, so the supermarket often sells them already separated. I just think the rack retains a better flavour and looks better when presented on the table, but maybe it's just me!

My favourite among the pork ribs is definitely the baby pork rib, because of their extra tenderness and juiciness.

Rib Rack Tips

Remember that when you buy a full pork rack you have to take care of the internal membrane and remove it, while in the already prep ribs it has already been taken off.

Meat Kinds

Today we are going to talk about pork, but there are so many kinds of meats you can make so if you don't like pork, feel free to adjust my recipe to other kinds of meats you like, just mind that while you can use similar seasoning you will have to adjust your temperature and timing accordingly.

With all of this said I am so excited for barbecue season to approach, however, I still have to hold my horse, because we're still in full winter. So, today I want to propose to you a home-made oven cooked recipe that gets a little bit closer to those smokey flavours we're all missing right now.

Ingredients for the Pork Ribs:

Pork Rack (baby back ribs are best)

Dijon Mustard

Onion Powder

Garlic Powder


Smoked paprika


Black Pepper

Provençal Herbs

olive oil

For the sauce

BBQ sauce

a drizzle of Worchester Sauce (optional)


Make sure your ribs are freshly bought, from your trusted butcher.

You can ask him to remove the membrane for you, or you can do it yourself. If you do it yourself, make sure you find the edge of the membrane helping yourself with a knife. Now, to make sure you do not break it apart when you find an opening insert your finger inside and push to separate the membrane from the meat. Push and pull until it completely comes off.

Season and marinate your ribs

The secret to juicy and tender ribs is Dijon Mustard! No, you will not taste the mustard when the ribs are cooked. Massage the ribs with a teaspoon or so of dijon mustard and proceed to add the salt, pepper, onion powder, garlic powder, paprika and provençal herbs. Let the ribs marinate for at least an hour.

Heat your oven to 180 Degrees Celsius.

Prepare an oven tray (cast iron works best, any type is fine except ceramic and glass) drizzle some olive oil on it and place your ribs.

Cover the tray with aluminium foil and let it cook for 2 hours or so, depending on the size of your ribs. This passage is very important, a shorter cooking time or the wrong temperature will have you ending up like my Uncle John failed BBQ.

Once your bone has darkened, and your meat looks tender the ribs are ready. You can try to poke and separate the meat with a fork, it should come straight off.

Brush the sauce

Last but not least and crucial passage for some tender inside and crunchy outside ribs, is the sauce!

Combine the BBQ sauce with a drizzle of Worchester Sauce. Take the ribs out from the oven and brush the sauce mix on them.

Crank up your oven to 250 Degrees Celsius or in your oven's grill mode and broil your ribs until bubbly and until they are SLIGHTLY "burnt" at the edges.


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I love to set trends, my field of expertise is music and entertainment but I also love to talk about lifestyle and what's trending at the moment. Expect to find interesting tips, music advice and interviews but also food blogging (yes I'm a foodie), pretty much, anything that interests me or sparks my attention, I promise to bring it to you!


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