For the Spice Rub:
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
For the Ribs:
- 3 to 4 pounds pork or beef ribs
- 2 tablespoons olive oil
For the BBQ Sauce:
Step 1: Preheat the Oven
Heat your oven to 300°F (150°C). Line a large, rimmed sheet pan with aluminum foil for easy cleanup.
Step 2: Prepare the Spice Rub
In a small bowl, mix together the garlic powder, onion powder, smoked paprika, salt, and pepper until well combined.
Step 3: Season the Ribs
Lay the ribs on the prepared pan in a single layer, meaty side up. Drizzle olive oil over the ribs and rub it in evenly. Sprinkle the spice rub generously over the ribs, ensuring every surface is coated. Wrap the foil around the ribs, sealing tightly to lock in the moisture.
Step 4: Bake Low and Slow
Bake in the oven for about 3 hours, or until the meat starts to pull away from the bone. (For beef short ribs, this may take an additional 30 minutes to an hour. Begin checking after 3 hours.)
Step 5: Add the BBQ Sauce
Remove the ribs from the oven and carefully peel back the foil. Increase the oven temperature to 350°F (175°C). Brush the ribs generously with the Sweet and Savoury Apricot BBQ Sauce. Return the ribs to the oven, uncovered, and bake for another 20 minutes, letting the sauce caramelize beautifully.
If you prefer the grill, here’s how to adapt the recipe:
- Prepare your grill for indirect cooking at about 275°F (135°C).
- Place the ribs on the grill, meaty side up, and cook for 2½ hours, maintaining a steady temperature.
- Flip the ribs and cook for another 30 minutes.
- Wrap the ribs tightly in heavy-duty foil and return to the grill for 1 hour, or until the internal temperature reaches 200°F (93°C).
- Unwrap the ribs, place them back on the grill, and brush with the BBQ sauce. Grill for 5–15 minutes per side, depending on how caramelized you like them.
Serve Like a Pro:
Once the ribs are beautifully glazed and falling-off-the-bone tender, transfer them to a platter and serve with extra warm BBQ sauce on the side (because truly, is there such a thing as too much?). I love them with a crisp green salad, fresh corn on the cob, and a fully loaded baked potato—sour cream, chives, the works. Go big or go home am I right ladies!
A Thought on Sourcing:
Whenever possible, skip the big-box supermarkets and buy your meat from a local butcher or farmers market. You’re not just supporting small businesses—you’re investing in better quality, more respectful farming practices, and animals that were likely raised with far more care than anything that came out of a factory farm. It’s a simple choice, but a meaningful one. And yes, you can taste the difference.
A final flourish:
For an extra smoky touch, toss a handful of soaked wood chips onto your grill while cooking. It’s simple, it’s special, and it makes the whole backyard smell like summer.
Enjoy, my friends. These ribs are meant to be shared—on patios, at family dinners, with people you love, and with plenty of napkins nearby.
