Tag Archives: BBQ

The Worlds Best Ribs Recipe

I wish I could take credit for this recipe, but I can’t. This came from Man Fuel Food Blog after a long and tiresome search for the best rib recipe ever. I’ve tried a lot of different recipes but none fit what I wanted – juicy, flavorful, fall-off-the-bone ribs. Most I tried were too dry or didn’t have enough flavor. I tried this recipe two years ago and couldn’t believe how amazing it was. To this day, J says they are “the best ribs I’ve ever eaten. Ever”. Honestly, I want to enter these in a rib fest competition – I’m positive they would win. Okay, my mouth is watering now and I’m dreaming of ribs.

What you need:

1 full rack of bone-in baby back ribs
2 tbsp of onion powder
2 tbsp of garlic powder
4 tbsp of brown sugar
2 tbsp of oil
1 tsp of cumin
1 tsp of salt
2 tsp of chili powder
2 tsp of smoked paprika
¼ tsp of black pepper
Your favorite BBQ sauce

What you do:

1. Start by cutting your ribs in half – it’s easier to rub them down and cook them later. Plus, the meat falls off the bones so it’s hard to divide post-oven.


2. This is optional – removing the silverskin on the bottom of the ribs. It’s connective tissue on the underside of the ribs and if you remove it, the ribs turn out a bit better. However, I’ve never done this on mine and they’re always perfect.

3. In a separate both you’ll make the dry rub – combine onion powder, garlic powder, brown sugar, smoked paprika, cumin, salt, pepper and chili powder.

4. Add the oil to the dry rub and mix really well with a spoon.

5. Apply the rub all over the top and bottom of the ribs.

6. Put the ribs in a large Ziploc bag and let them marinate at room temperature for 1 hour. You can marinate them overnight, just make sure they’re room temperature before they cook

7. Now preheat your oven to 250-260°F

8. Wrap each set of ribs in a piece of tinfoil, creating a pouch and sealing off all sides (this traps the flavor and steam in, making them juicy and delicious.

9. Put them on a baking sheet and cook them on the middle rack for 4 hours.

10. After 4 hours, take them out of the oven and carefully drain the liquid from the pouch (I do this by cutting a corner in the foil, tipping the pouch and letting it pour out.

11. Once the liquid is gone, open up the foil package and let the ribs breathe. They’ll look a bit dry or funny, but don’t worry – that’s supposed to happen.

12. Put your sauce on them and then throw them under the broiler for 3-4 minutes – watch them closely though because they could quickly become burned or overdone

These ribs are best eaten by two people – since they’re already cut into two parts and dividing them is near impossible with the meat literally sliding off the bones onto your plate. I love to serve them with garlic mashed potatoes and even use the drippings from the pouch to make a gravy or sauce.