These bbq ribs truly are the easiest ever! And they are guaranteed perfect every time!
I first had these delicious and easy bbq ribs at a Memorial Day barbecue. Rod and his son Greg had fixed ribs for dinner and they were amazing, fall off the bone tender and delicious. We were licking our lips and our fingers! The amazing part is these BBQ ribs couldn’t be easier to make. You don’t need very many ingredients either, just a rack or two of Pork Loin Back Ribs, vinegar, and your favorite barbecue sauce.
Recently, one of our neighbors had knee surgery. I offered to bring the family dinner. I told him to pick anything off the blog he’d like. He picked ribs! Let’s just say these BBQ Ribs were the perfect medicine for the patient and he and the rest of his family loved them too.
How to Make BBQ Ribs
- The first step is to cut them apart using a sharp knife, cut in between the bones, through the meaty section of the rib.
- Place them in a large stock pot full of water and 1/4 cup of vinegar. Then let the water come to a boil and boil them on a low boil for one hour.
- Once the hour has passed, remove the ribs from the water and cover them with barbecue sauce. Brush the BBQ sauce on all sides of the ribs. Cover them good!! You can’t have too much BBQ sauce!
- Place them on a hot grill and grill them for 10-15 minutes until glazed, gooey and yummy! Turn several times and coat with more sauce, allowing the sauce to set up and caramelize.
- If you want to keep your grill clean, lay a piece of foil on the grill and then add the ribs to the grill. Easy cleanup!
The friend who shared the recipe told me that her kids have even eaten them without putting them on the grill. They are so tender when they come out of the water you can just add sauce and eat! I love the flavor the grill adds.
BBQ Ribs in the Oven
What if you don’t have a grill? Can you cook these BBQ Ribs in the oven? The answer is yes. After boiling them and adding the sauce just place them on a baking sheet, meaty side up and pop them under the broiler for several minutes to allow the sauce to set up and caramelize.
I always serve the BBQ ribs with extra BBQ sauce for dipping too!
Check out more delicious rib recipes:
Slow Cooker Balsamic Short Ribs
BBQ Ribs Recipe
BBQ Ribs
Ingredients
- 1 rack Pork Loin Back Ribs
- BBQ Sauce Pick Your Favorite
- 1/4 C apple cider vinegar
Instructions
- Cut ribs apart between the bones.
- Place in a large pot of water with vinegar, make sure ribs are covered with water.
- Bring to a boil and lower heat to a low boil for one hour.
- Remove ribs from water.
- Cover with BBQ sauce.
- Place on grill until sauce firms up and the ribs are heated through and you have some nice grill lines. Can also be placed under the broiler in the oven.
Nutrition
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I have used this technique before and it’s great! I got it from a Lowcountry chef…he added peppercorns and an onion cut in half to the water. It flavors and tentenderizes the meat. (It’s smelly tho!)
Wow these look absolutely amazing do not look at this page while you’re hungry LOL. I actually already made mine like this with the same barbecue sauce and let me tell you they are out of this world.
Haven’t tried the ribs, but what a wonderful family picture. 🙂
Awesome!! Totally awesome. Tried this today and they were 100% perfect. I live alone so I had the butcher cut up a slab for me. I downsized and used only 4 ribs. Froze the rest for later. I dont have a grill so I finished them off in the ovenfor about 10 minutes. After I was done they didn’t need nothing but eating. Kudos 🙂
JJ, I am so happy to hear that you loved them as much as we did!!
I also used a pressure cooker. I selected the meat/beef setting.
With the electric pressure cooker being the latest hot ticketed item, I buy the 3 pack of pork ribs at Costco. I pour 4 cups of apple juice cups, 1 cup of apple cider (not vinegar) and place 1.5 rack of ribs into the electric pressure cooker for 32 minutes. I take ribs out of the cooker and place them on a cookie sheet lined in foil and spread BBQ sauce all over them ( I use Stubb’s, it’s the best) and place them in the oven set on Broil for 5 minutes. Fall off the bone ribs every time. You can use exciting juice in the pressure cooker to cook the other 1.5 ribs.
Actually, the best ribs I have ever made/eaten were cooked on a home made smoker using the 3-2-1 method:
3 – Smoke/grill for 3 hours on low heat (210-250)
2 – wrap ribs in foil, splashing some apple juice in the foil, return to grill for 2 hours
1 – unwrap and put back on the grill for 1 hour to firm up or until a rib can be twisted and pulled free. During this phase is when you can slather on your favorite BBQ sauce (or not if you used a dry rub)
Wrap in foil, tea towels, and store in cooler for 15-20 minutes to rest.. Then Serve
Jim, I often do ribs that way as we have a Traeger but since not everyone does it is nice to have alternatives.
All this boiling and fussing doesn’t sound so easy to me. I have an even better and EASIER recipe: Go to the nearest Walmart Neighborhood Market’s deli and grab a package (or 2 or 3) of theirs… already made, HOT and DELICOUS, especially the applewoods.
Then take ’em home, cut them and ENJOY!
Can’t get easier than that! Or more delicious, trust me.
If you don’t have a Walmart NM near you… oh well.
I’ve been doing ribs this way for fifty five years or more and yes they are tender and yes they taste good but they just do not have the smokey flavor they have when I cook them low and slow over hickory wood or charcoal. Of course low and slow takes a lot of time whereas this is faster and enjoyable too. By the way, you don’t really need the vinegar, just a little salt.
Sounds good, can’t wait to try…I do have a question? Do you season the meat after boiling?
Sheila, No seasoning, only the bbq sauce
Would love to have your broccoli salad recipe. Thanks
I have several broccoli salad recipes on the blog just type it into the search box on the left and they should come up.
Thanks for including this in our blog hop last week, it looks amazing and I love all the photos that show the story along with it. So cute! Hope to see you at the next hop. 🙂
Sarah @ RecipeLion
Hi, Leigh Ann!
Getting ready to make these ribs … but just curious … what does the vinegar in the water do? Does it help tenderize the ribs? Just curious …
As always, I love your blog! Thanks for sharing your gifts with us! 🙂
Debra
Thank you for sharing your wonderful recipes for the cheesy bread and baked beans. I made a father’s day dinner that was a HUGE hit with all the dad’s and the kids could not get enough of the bread! Love your blog!
Thanks so much for the Strawberry Pie recipe!! Looks so divine I decided to make it for our Father’s Day dinner!! It is in the fridge waiting to be devoured!! I love your blog!! Thanks for sharing!
Planning to bbq babyback ribs for Father’s Day and this looks like a fairly easy recipe. My big question is: Does boiling the ribs before putting them on the BBQ change the flavor? I’ve read that it pulls flavor from the meat and makes the ribs a little mushy. Want them to be crispy!?!
Those ribs make me actually want to try making some! I think I’d earn favorite wife status for the day if I can pull it off for Father’s Day. Thanks for the recipe!
I am going to make these ribs tomorrow to practice for fathers day!! Yummy ribs two week in a row….sounds good to me. Thanks
Thougth I’d just add the recipe to the comments – enjoy!Broccoli Salad
4 stalks broccoli, peel and chop stalks
1 medium red onion, chopped
½ cup sunflower seeds
½ cup currents
Sauce:
1 cup mayo
2 Tbsp. apple cider vinegar
3 Tbsp. sugar
Brown ½ lb. bacon and crush
@Erin:
I wish I had paid attention to how many pounds I bought. I got them at Costco – they come two different ways. There is a large pack that is vacuum packed for about 30 dollars and then there is a pack that is on the meat tray with plastic wrap over it for about $20.00 I bought the $20.00 pack – there are two large racks of ribs in it – each rack is a foot long or so. We just cut then into two rib pieces – you could do one rib pieces. It was enough for my family – think there was one rib left over – so we fed 3 adult men and 3 young adult women. I only ate one of the double ribs. Clark ate 5. Hope this helps! Let me know if you have any other questions.
This looks great; my brothers and I will all be home (in Portland!) celebrating Fathers Day with my dad this year (a first in 10+ years…). We’ll have to try the ribs. I’m always stressed when I look at ribs, trying to decide which cut to get – babyback, country-style, etc. Any tips? Also, I’ll be feeding 11 (9 adults, 2 kids) – any suggestions on how many pounds to buy? It’s always tricky for me to figure out when I’m trying to account for the bones! Thanks for the great menu ideas!
@Cherise:
Sorry for the freakout – I got ahead of myself. Yes it is two weeks away. I went up and changed that in the post – sorry!!
Hi Leigh
Could you boil them ahead of time?
Yes, I did them ahead and then refrigerated them until I was ready to put them on the grill.
Wow, those ribs look really, really, good, we will have to try that recipe for Father’s Day – your post kind of freaked me out though, you said you celebrated one week early – but really it was two… I was about to have a heart attack thinking I was going to be late sending out our Father’s Day Love! Thank Goodness I still have plenty of time!
This week is my oldest son’s birthday and he loves BBQ ribs. This will be the perfect dinner to make for him on his birthday tomorrow. Mason will love them. They look amazing.