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Barbequed Ribs

"Two day ribs, but worth the effort. Baked and marinated with a rub overnight, then grilled with barbecue sauce."
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11 h 30 m servings 588 cals
Original recipe yields 8 servings


  • Calories:
  • 588 kcal
  • 29%
  • Fat:
  • 37.5 g
  • 58%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 44.2 g
  • 88%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 1041 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.
  2. In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight.
  3. In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.
  4. Preheat grill for medium heat.
  5. Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 361
  1. 458 Ratings

Most helpful positive review

Believe the hype-- these were fantastic! I don't have a grill so for the grill part, I just put them in the oven at 350 degrees, basting frequently. As recommended, I made double the sauce and d...

Most helpful critical review

Not worth the effort. I wasn't a huge fan of the combo of spices in the rub. Also, I might have used the wrong type of chili sauce, but the original result was so spicy that it overpowered eve...

Most helpful
Most positive
Least positive

Believe the hype-- these were fantastic! I don't have a grill so for the grill part, I just put them in the oven at 350 degrees, basting frequently. As recommended, I made double the sauce and d...

Wow, these ribs are definitely 5 star. Changed a couple of things on the 2nd round of making these to fit the family's preference. Instead of 1 tbsp of white sugar in the rub, I subbed 3/4 tbs...

These ribs were excellent; quite tender and full of flavor. Although they require some pre-planning, they are extremely easy and so delicious. A tip: After roasting the ribs for 2-2 1/2 hours,...

Ribs as good or better than most restaurants! I added 1/4 cup molasses, 1/2 t liquid smoke, and cut vinegar to 1/4c for a more full bodied, smokey taste to our ribs.I do all my ribs under the br...

This is the ULTIMATE rib recipe. WE make it for all BBQ's and friends and family often comment on how these are the best ribs they have ever had. They rave on how tender they are too. Its a good...

This is the best rib recipe EVER!!!! My family and friends will no longer order ribs when we go out to eat now!! They will only eat these!! I'm having a huge Mother's Day party and guess what...

I live in a close-knit neighborhood, always having community BBQ's, and this is our "fave" for babybacks!! Mouth-watering and falling off the bone. I don't care how much we make, ya better hurry...

I have tried a lot of rib barbeque recipes, but this one has topped them all. Served to guests and they were a BIG hit!

These ribs are awesome. I used boneless pork ribs. I didn't have the exact ingredients, so I substituted minced garlic, light brown sugar and white distilled vinegar. I think next time I migh...