BBQ pork ribs

Step 1 – The Dry Rub


4 slabs of baby back pork ribs
½ cup brown sugar
½ cup paprika
⅓ cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne or ground red pepper
1 tablespoon black pepper
1 ½ teaspoon oregano
1 teaspoon cumin
Combine all the dry ingredients and mix well
- OR-
1 bottle of Big Bob Gibson’s Seasoning & Dry Rub or your favorite bottled rub


Step 2 – The juices


½ cup apple juice per slab
½ cup grape juice per slab


Step 3 – Dry Rub again


¾ cup of the Step 1 dry rub, or your favorite bottled rub
⅓ cup brown sugar


Step 4 – The Sauce


1 ½ cup of Bib Bob Gibson’s Championship Red Sauce or your favorite bottled sauce
½ cup honey


First, take off the thin membrane that covers the underside, bone side, of the ribs. Use a

sharp knife to start to separate a small piece of the membrane from the bones. Then use a
paper towel in your hand to grip the membrane and pull it off the whole slab of ribs in one shot.
This is an important step because that membrane would block the seasonings from being
absorbed into that underside half of the pork rib slab.

Step 1: Sprinkle on a good amount of the dry rub that you choose, homemade or bottled.

Pat the rib slab gently to make sure that the seasonings stick. Bake the ribs, meat side up, in a
250 degree oven for 2 ¼ hours.

Step 2: Remove the ribs from the oven and place each slab with the meat side down on

a double-sized sheet of aluminum foil and fold the sides of the foil up to make a little “boat.” Pour
1 cup of the step 2 juice mixture over each slab and fold over the foil to tightly cover the ribs so
that no liquid or steam will escape when cooking. Put the ribs back in the 250 degree oven for 1
hour.

Step 3: Take the ribs out of the foil and discard the foil and juice mixture. Cover each slab

with a medium coating of the dry rub and bake uncovered meat side up in the 250 degree over
for another 30 minutes.

Step 4: Again take the ribs out of the oven and turn it up to 350 degrees. Paint on the

step 4 sauce on both sides of each slab. Place them meat side up in the 350 degree oven for
about 10 minutes or until the sauce starts to congeal and caramelize on the slabs. Serve and
enjoy!