BBQ Ribs

Main Dish

There are many ways to cook ribs, but this is my go-to way. Whether you're hosting a backyard cookout or craving a hearty meal, this recipe will leave everyone coming back for seconds!

Ingredients

BBQ Ribs

3 full Rack of pork ribs-3-4 pounds each (3-inch/down)
2 cup White vinegar
½ cup Paprika
¼ cup Garlic Powder
2 Tbsp Onion Powder
1 Tbsp Black pepper, freshly ground
2 Tbsp Kosher salt
¼ cup Brown sugar
⅓ cup Sugar
1 Tbsp Creole Seasoning
1 prepared recipe of Barbecue Sauce

Instructions

Place the ribs in a large roasting pan or baking dish and pour the vinegar over the ribs. Using your hand, rub all of the ribs with the vinegar and allow them to marinate for 1 hour. Drain the vinegar and dry each rack completely with paper towels.

Combine the spice mixture and coat the ribs completely. Cover and refrigerate overnight.

Prepare the grill. Cook the ribs over indirect low heat for 2 1/2-3 hours or until they begin to pull away from the tips of the bones and the entire rack bends easily when held in the middle with a pair of tongs.

Yield: 6-8 servings

Click Here for RSJ’s BBQ Sauce Recipe

Recent Recipes

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

RobertStJohn.com