Ina Garten’s Perfect Barbecued Ribs are a must-try for anyone who loves tender, fall-off-the-bone ribs with a smoky, savory finish. These ribs are coated in a rich and flavorful homemade barbecue sauce, slow-cooked in the oven to tender perfection, and then finished on the grill to add a beautifully charred crust. With the balance of sweet, tangy, and smoky flavors, this recipe takes barbecuing to the next level.
Why Everyone Will Love This Recipe
What makes Ina Garten’s Perfect Barbecued Ribs stand out is her technique of combining oven baking and grilling. Baking the ribs first ensures they’re tender and flavorful, while grilling them at the end gives them a smoky, caramelized finish. The homemade barbecue sauce adds complexity, with layers of sweetness from honey and vinegar, spiciness from chili powder and red pepper flakes, and depth from Worcestershire sauce, hoisin, and Dijon mustard. Whether you're hosting a BBQ party or enjoying a cozy meal at home, these ribs are bound to become your go-to recipe.
What Are Ina Garten’s Perfect Barbecued Ribs?
Ina Garten’s Perfect Barbecued Ribs feature racks of baby back or St. Louis ribs that are first seasoned, slow-cooked in the oven, and then finished on the grill. The ribs are generously coated with her signature BC Barbecue Sauce, which is packed with layers of flavor from ingredients like honey, Dijon mustard, Worcestershire sauce, and soy sauce. Once grilled, the ribs develop a golden, crispy crust while retaining their juiciness and tenderness inside. The result is a satisfying dish that’s as delicious as it is easy to make.
Cooking Tips
- Use baby back ribs or St. Louis ribs: Both options work great for this recipe. Baby back ribs are slightly smaller and more tender, while St. Louis ribs have a bit more meat and a fuller flavor.
- Don’t skip the baking step: The oven baking ensures the ribs become fall-off-the-bone tender, which can’t be achieved with grilling alone.
- Grill with the lid closed: Keeping the grill lid closed ensures that the ribs cook evenly and get that delicious smoky flavor from the charcoal or gas grill.
- Let the ribs rest: After grilling, let the ribs rest covered in aluminum foil for about 10 minutes. This helps redistribute the juices for a more flavorful bite.
Frequently Asked Questions
Can I use store-bought barbecue sauce?
While homemade BC Barbecue Sauce is what makes this recipe special, you can substitute it with your favorite store-bought sauce. However, for the best flavor, we highly recommend trying Ina Garten’s sauce—it’s worth the effort!
Can I cook the ribs entirely in the oven?
Yes, if you prefer not to use the grill, you can bake the ribs in the oven at 350°F for about 1.5 hours, or until they are tender. Finish by broiling them for a few minutes for that crispy exterior.
How long can I store leftover ribs?
Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the oven or microwave, and for extra flavor, reapply some barbecue sauce before reheating.
Can I freeze the ribs?
Yes, after cooking the ribs, allow them to cool completely, then wrap them tightly in plastic wrap and foil. Freeze for up to 3 months. When ready to enjoy, thaw the ribs in the refrigerator overnight and reheat them in the oven or grill.
What’s the best way to serve these ribs?
Serve these delicious ribs with your favorite BBQ sides, such as coleslaw, potato salad, or cornbread. A refreshing cucumber salad or grilled vegetables also pairs wonderfully with these flavorful ribs.
How to Store
If you have leftover ribs, store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or grill for the best results. You can also store leftover barbecue sauce separately in the fridge for up to 1 week.
How to Freeze
For frozen ribs, wrap them tightly in plastic wrap and aluminum foil, then store in the freezer for up to 3 months. Reheat in the oven or grill after thawing. The barbecue sauce can be frozen as well, stored in an airtight container for up to 3 months.
Ingredients
For the Ribs:
- 5 pounds Danish baby back ribs (4 racks) or St. Louis ribs (2 racks)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- BC Barbecue Sauce (recipe follows)
For the BC Barbecue Sauce:
- ½ cup vegetable oil
- 1 ½ cups chopped yellow onion (1 large onion)
- 1 tablespoon minced garlic (3 cloves)
- 1 cup (10 ounces) tomato paste
- 1 cup cider vinegar
- 1 cup honey
- ½ cup Worcestershire sauce
- 1 cup Dijon mustard
- ½ cup soy sauce
- 1 cup hoisin sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 ½ teaspoons crushed red pepper flakes
Step-by-Step Instructions
For the Ribs:
- Preheat the oven: Set the oven to 350°F (177°C) and line a sheet pan with aluminum foil.
- Prepare the ribs: Season the ribs with 2 teaspoons salt and 1 teaspoon pepper. Place them on the sheet pan, meat-side up. Generously pour the BC Barbecue Sauce over each rack and cover with aluminum foil.
- Bake the ribs: Bake for 1½ hours for baby backs and 1¾ hours for St. Louis ribs, or until the meat is very tender when tested with a fork. Remove from the oven and let cool slightly.
- Grill the ribs: Preheat a charcoal or gas grill to medium-high heat. Brush the grill grate with oil. Place the ribs on the grill, ribs-side-down, and grill for 5 minutes. Flip the ribs, meat-side-down, and grill for another 4–5 minutes until nicely browned and crispy.
- Rest and serve: Remove the ribs from the grill, tent with foil, and let rest for 10 minutes. Slice and serve with additional barbecue sauce on the side.
For the BC Barbecue Sauce:
- Cook the onions and garlic: In a large saucepan, heat the vegetable oil over low heat. Add the onions and cook for 10–15 minutes until soft but not browned. Add the garlic and cook for 1 more minute.
- Add the remaining ingredients: Stir in the tomato paste, cider vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes until thickened.
- Cool and store: Let the sauce cool, then store it in an airtight container in the fridge for up to a week.
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