bbq ribs in bbq sauce
  • up to 6 hours (plus 1 night rest)

  • Medium difficulty



St. Louis Pork ribs (single cut, not separated from each other)

Homemade BBQ sauce


Ingredients for the rub (amounts for 15-20 ribs):

25g TABLE SALT (=0,88oz=1 ⅓ tbsp)

25g BROWN SUGAR (=0,88oz=1 ⅓ tbsp)

10g MILD CHILI POWDER (=0,35oz=1 ⅓ tbsp) or 3,5g HOT CHILI POWDER (=0,12oz=½ tbsp)

8g SWEET PAPRIKA (=0,28oz=1 ⅛ tbsp)

2g BLACK PEPPER POWDER (=0,07oz=⅓ tbsp)


Day 1:

Clean the ribs, removing the excess fat and the membrane normally attached to the bones (to do this, insert the handle of a cutlery between one bone and the other and push it to lift the rind; peel it using kitchen paper as it is slippery).

Prepare the rub by mixing all the ingredients, then sprinkle it onto the ribs.

Lay them in a container with the lid overlaid to protect them, but slightly opened so as to allow the air flow (or wrap them in cling film). Let them rest in the fridge for 12 hours minimum (24 hours would be ideal).

Day 2:

Take the meat out of the fridge about 1 hour in advance (you need to bring it to room temperature: the timing depends on the outside temperature). Remove the cling film if present.

In the meantime, prepare the BBQ sauce.

To cook pork ribs in BBQ sauce you can proceed in several ways (below in order of preference).

CHARCOAL KETTLE BBQ (Weber Classic Kettle 57)

Arrange the charcoal briquettes as to shape a snake: 2 rows of 2 briquettes each, placed side by side with the briquettes touching the following ones, so that they work like a domino lighting the next ones. Only ⅓ of the below area should be occupied by the briquettes. Bathe a handful of smoking chips in hot water and lay them on top of the first briquettes of the snake. Light 10 more briquettes in a chimney starter (or in any case apart) and once ready place them at one end of the snake. Lay an aluminum tray containing 2 fingers of water at the bottom of the bbq (where there is no charcoal).

Close the lid to reach the desired temperature of 120°-130°C (=248°-266°F), to be measured with a probe thermometer, since the one embedded in the lid may not be accurate: you will need to adjust the amount of air flow to keep the temperature constant. Once the temperature has been reached (it will take about 25-30 minutes to prepare the bbq), lay the meat directly on the grill far from the embers and with the bone part facing down.

Cook for 2 hours with the lid on top, opening it to spray water every 40 minutes.

It is important to monitor the temperature and adjust the air intakes so that the temperature stays within the range. It is also important to always check to have enough embers and if necessary to add briquettes to the end of the snake (continuing to position them as the previous ones, in order to avoid lowering or increasing the temperature).

After about 2 hours, wrap the ribs in two overlapped aluminum sheets (double protective layer) and cook for another 2 hours.

After 2 hours, unwrap the ribs and brush the BBQ sauce on both sides of the meat using a silicone brush that withstands high temperatures. Close the lid and continue cooking for 1 more hour (timings can obviously vary according to the size of the ribs: it is important to note that the meat retreats from the bones, leaving these more exposed when cooking proceeds correctly).

Once ready, wrap the ribs in two overlapped aluminum sheets and let them rest for about 10 minutes before serving.

If some briquettes have remained intact, close the air vents to stop the combustion, so as to recover them.

GAS GRILL (with no lid)

Wrap each ribs piece in foil and cook over indirect heat (we usually lay them on a camping grill placed on the grill and cook at low heat) for about 2 hours, turning them every 10 minutes (starting with the bone side facing down).

After 2 hours, open each foil and drizzle with abundant bbq sauce (only on the meat side). Close the foil and cook over indirect heat for another 20 minutes continuing to turn them every 10 minutes (then 10 minutes per side; when turning the sauce should also reach the bone side).

Remove from the foil and lay on the hot grill for about 2 minutes per side to form the crust.

Once ready, wrap the ribs in two overlapped aluminum sheets (double protective layer) and let them rest for about 10 minutes before serving.


Place the ribs on a baking tray with grill rack, after filling it with 2 fingers of water (not in contact with meat).

Bake for about 3 hours in preheated oven at 120°C (=248°F). After 3 hours, take the tray out of the oven, wrap each piece of meat in foil and then bake for another 2 hours at the same temperature.

After that pull out the baking tray again, open the foil and brush bbq sauce on both sides of the meat. Lay the ribs directly on the tray rack (without foil) and cook for another 40 minutes.

Remove from the oven, wrap each ribs piece in two overlapping aluminum sheets (double protective layer) and let them rest for about 10 minutes before opening the foil and serving.