No-Sauce Ribs

5,719

63

20

Introduction: No-Sauce Ribs

About: I like to make old things new again, mostly furniture and lamps. Always on the lookout for new ideas, solutions to problems, and unique creations. Plus I play with building blocks a lot too.

Welcome to the best tasting barbecue ribs you will ever eat that absolutely require no sauce. I have modified and tweaked this recipe for many years to current version I am going to share today. The entire process can take from three to 12 hours depending on how long you want to cook the ribs.

Supplies:

2 slabs of ribs (any style)
2 cups Dark Brown Sugar
1/4 C Smokey Paprika
1/4 C Salt
1/4 C Pepper
2 T Garlic Powder
Aluminum foil
Oven, grill, or BBQ smoker
Lots of paper towels

Step 1:

The good stuff: The first step I do is to mix the rib rub up in a large glass bowl. The brown sugar may have clumps from moisture so I break those up with a fork, removing any “pebbles “ or really hard pieces. Add in the rest of the ingredients and mix thoroughly. Be sure to wear gloves because the paprika will turn your hands orange.

Step 2:

The meat: For the meat, I start by shopping for ribs at a really good price. No more than $3.00 a pound. First you drain all of the excess blood from the packaging and wipe off the ribs so that they are mostly dry. I put some aluminum foil on some cookie baking pans and then lay the ribs out, meat side up, on the foil.

Step 3:

Putting on the good stuff: Once the rub is completely mixed, I spread it out over the ribs evenly. Then I proceed to rub it into the meat making sure everything is covered. I only do the top side of the ribs because that is where the meat is.

Step 4:

Let this marinate for three to twelve hours for the best flavor but they can be cooked immediately if you need . I always refrigerate the meat while it is marinating.

Step 5:

Where to cook: Lately I have been cooking these in the oven, my apologies to the purists out there, because it is easier to control the temperature and I can sit in the air conditioning while the cook.

How to cook: Take off the top layer of foil and put the pan in a preheated oven, smoker, or on the grill. I cook the ribs for one hour at 350 F degrees and then drop the temperature down to 250 F for two more hours. The ribs are ready to eat at this point but I like to turn the oven off and let them sit in there until it’s time to eat. Your stomach will probably convince that the ribs are ready to eat long before you sit down for dinner.

Step 6:

How to eat: Separate the ribs out into singles (caution the bones will fall out). Serve them up on a plate with corn-on-the-cob, beans, and a salad. Have lots of paper towels on hand to clean up hands and faces. Under no circumstances should you allow anyone to put sauce on these ribs, they don’t need them. I have a list of people banned from my house when we serve ribs because they have ruined them with some cheap commercial barbecue sauce.

Step 7:

Always have a good helper around in case you need an extra hand or paw.

Barbecue Challenge

First Prize in the
Barbecue Challenge

2 People Made This Project!

Recommendations

  • Pumpkin Challenge

    Pumpkin Challenge
  • Build a Tool Contest

    Build a Tool Contest
  • Mason Jar Speed Challenge

    Mason Jar Speed Challenge

20 Discussions

0
pemazzei
pemazzei

1 year ago

In Brazil, sometimes we use cow ribs, but with sauce of the own rib, when it bakes. Keep in the oven until the sauce is dry. Have you tried cow ribs for this recipe? Thanks

0
DennisH156
DennisH156

Reply 1 year ago

Sorry for taking so long to reply.
I actually prefer beef ribs to pork ribs but my local grocery store doesn’t always have beef ribs available.

0
pemazzei
pemazzei

Reply 10 months ago

OK, thabnks for the answer.

0
Laurpud
Laurpud

1 year ago

Oh man, I LOVE dry ribs, & these came out SO GOOD. So tasty in fact, that my husband bought a giant package of ribs so I can make more :-D Thanks for sharing it with us!

0
DennisH156
DennisH156

Reply 1 year ago

Thank you. I enjoy making them as often as I can. Funny thing is my 8 year old daughter would eat them every night if she could. Feel free to adjust the recipe as needed and let me know how you have improved it to your tastes.

0
Dumbphone
Dumbphone

1 year ago

Oh My gosh. That looks amazing!

1
mcbyte2
mcbyte2

1 year ago on Step 7

I'm heading out to get the ingredients today in order to have these for dinner tomorrow. As an FYI - The Supplies section is not showing up in the PDF download, so I had to write that down myself.

0
DennisH156
DennisH156

Reply 1 year ago

Thank you. I will try to fix the problem with the upload. This my first Instructable so I am still learning how to write them. I am making these today too. My daughter requested them for birthday dinner and she’s turning 8 years old. She likes them because she is missing some teeth and she can still eat these.

0
mcbyte2
mcbyte2

Reply 1 year ago

..and I'm cooking them for my 19yo daughter - how 'bout that? If you have to re-upload your content, don't forget to mention removing the membrane. LOTS of good things you can reference for that on YouTube.

I'm going to do my in pellet grill/smoker. Will report back on how it goes.

Keep up the good work!

1
Rodh64
Rodh64

1 year ago

I find ribs benefit from peeling off the membrane from the "back" no matter what method of cooking is utilised. It is usually tough and indigestible after cooking

0
DennisH156
DennisH156

Reply 1 year ago

I agree with removing the membrane but I forgot to include it in this instructable. I have been cooking this way for years and have never had a problem with the membrane slowing anyone down with eating. Thanks for pointing this out though.

1
RichF3
RichF3

Question 1 year ago on Introduction

If you were a semi-novice smoker, and you had an electric smoker, and you wanted to cook these in there, medium heat for ?? hours? Really, really want to try this.

3
Mjorkus
Mjorkus

Answer 1 year ago

At 225 to 250 degrees a slab of baby back ribs normally will go about 4 to 5 hours. St louis style will smoke a little longer. If youre looking to tell if theyre done, you can prod with a toothpick, and there should be very little resistance. Another way to tell is if you grab the ribs from the center with tongs. The outer skin should just begin to tear, but they should not fall apart.

0
DennisH156
DennisH156

Answer 1 year ago

Smoking them for 6-8 hours would seem about right. I haven’t used a smoker in years but I do enjoy the flavor it brings. With a gas grill and two Weber grills I don’t have room for much else on my back porch.

2
DuaneH15
DuaneH15

1 year ago

FYI -If you take the silver membrane off the back of the ribs before cooking, they are not as tough to chew.

0
DennisH156
DennisH156

Reply 1 year ago

Thanks. I forgot to put that step in there but it’s something I usually do when cooking ribs.

1
seamster
seamster

1 year ago

These ribs looks excellent - saving your recipe to try sometime at my house. Thanks!!

0
DennisH156
DennisH156

Reply 1 year ago

Thank you. I made them for the 4th of July at the request of my 7 year old daughter. She also wants them for her birthday.

1
jessyratfink
jessyratfink

1 year ago

Yum! And what a cute little helper you have :D

0
DennisH156
DennisH156

Reply 1 year ago

Thank you. Luna always helps me in the kitchen while her sister Stella supervises from across the room.