The Best Ribs

By John Sherratt

Summer weekends and friends mean BBQ.  These ribs are easy and delicious…. Make a lot!

The key to ribs that fall off the bone is a long, slow cook and there are a couple of ways to achieve this.  You can use your oven and get excellent results.  You can also use a gas or charcoal grill, as long as you can achieve a steady temperature over several hours.

You’ll need:

  • Ribs! – I like back ribs
  • Rib rub (recipe below)
  • Sauce
  • About 4 hours
  • Some friends – why not invite your Neighbours?


Ribs:  A key to great ribs is to remove the membrane on the back. This is tricky but a kitchen towel helps. Pick up an edge of the membrane and, using the towel for grip, remove the membrane.

Rib Rub:  Mix together  1 tablespoon each of the following:  cumin, paprika, granulated garlic, granulated onion, chili powder, brown sugar. Add two tablespoons of kosher salt. Finally, 1 teaspoon each of cayenne pepper, black pepper and white pepper. Sprinkle this mixture on both sides of the ribs and let sit for 1 hour.

Low and Slow:  Place the ribs on a baking sheet, cover loosely with foil and bake at 225F for 4 hours. This long, slow cook will result in tender, delicious ribs.

The Sauce:  If you are really ambitious, make your favourite recipe. The best result I’ve had is to mix your favourite store bought sauce with honey. The ratio should be about 2 parts sauce to 1 part honey. Experiment with different sauce and honey to find your  favourite.

The finale:  Now you’re going to finish the ribs on the bbq. The goal here is to create layers of sticky sauce on the ribs. Brush a layer of sauce on the ribs and place on bbq. Turn the ribs and brush another layer of sauce and watch for the sauce to turn sticky. Repeat this until you can’t wait anymore.

Eat:  Gather your neighbours and enjoy these delicious ribs with various salads.