A refined take on classic backyard 'dad ribs' — dry-brined, slow-cooked low and slow in the oven, then finished on the grill with a homemade sweet-tangy barbecue sauce for tender, juicy, summer-perfect ribs.
oil, for grill gratesfor oiling grill grates~2 tbspest.
neutral oil, for sautéing~1 tbspest.
white onion, grated100 g
garlic, minced15 g
ketchup250 g
molasses (or brown sugar substitute)100 g
Worcestershire sauce
30 g
hot sauce20 g
apple cider vinegar20 g
yellow mustard20 g
chili powder5 g
cayenne pepper1 g
Steps
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1
Remove the silver skin membrane from the back of each rack, then cut each slab in half for easier grilling later.
2
Mix the salt, black pepper, and garlic powder, then generously rub it over every surface of the rib sections, pressing it in for good adhesion.
3
Place the ribs on a wire rack and refrigerate uncovered to dry brine for at least 2 hours, ideally 12–18 hours overnight.
4
The next day, preheat the oven to 275°F, double-wrap each rib section in foil with the meat side up, place on a sheet pan, and roast for 3 hours.
5
Check that the meat pulls apart easily but the bones stay intact, then re-wrap tightly and rest for at least 20 minutes to let the juices redistribute.
6
While the ribs rest, make the sauce: heat a splash of oil in a small saucepan over medium heat and cook the grated onion and minced garlic until softened, about 3 minutes.
7
Stir in the ketchup, molasses, Worcestershire, hot sauce, vinegar, mustard, chili powder, and cayenne. Bring to a simmer, then reduce heat and cook about 10 minutes until the sauce reduces by roughly 20-25% and the onion fully melts in.
8
Preheat the grill to high and oil the grates well, then grill the ribs meat-side down for about 1.5–2 minutes to build initial char.
9
Flip the ribs, brush a layer of sauce on the meat side, and grill with the lid closed for about 60 seconds to let the sauce caramelize slightly.
10
Flip again so the sauced side touches the grate, wait until you smell caramelization, then flip back and brush on a second layer of sauce, grilling another 90 seconds or so.
11
Repeat saucing 2-3 times so each layer reduces into a glossy glaze, with total grill time around 8 minutes, then remove the ribs from the grill.
12
Off the grill, brush on one final layer of sauce for extra stickiness, then flip so the bone side faces up, slice between the bones, and serve with your favorite BBQ sides.
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