The Speares

Living the life in Muskoka


Back Ribs



This recipe makes one package of ribs, two full racks, which is a feast for two or three people. If more are coming then simply double or triple the recipe. Any more than two racks, however, and you'll want to use the turkey roasting pan to cook the ribs in the oven instead of the glass roasting pan.

So for every two racks, then, mix together in a small bowl
  • 3 TBSP brown sugar
  • 1½ TBSP smoked paprika
  • 2 tsp kosher salt
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp ground mustard
  • ½ tsp cayenne pepper
Preheat the oven to 300. Rinse and pat dry your
  • Baby back ribs
Attempt to remove the membrane; when this fails then prick the membrane liberally with a fork. Then coat the ribs with about half the rub and allow to sit on a rack in whichever cooking device you are using - a large (long) glass baking dish for two racks (I have a lovely 3.6 litre borosilicate pan, I just have to cut the racks in half) or the turkey roasting pan for more than two racks. Once the ribs have sweated - let's say 15 minutes, then coat with the rest of the rub. It looks like a lot of rub but use it all. Then put the ribs back in the cooking device, slightly elevated upon a rack. If using the glass baking dish, cover with aluminum foil. If using the turkey pan then cover with its lid.

Then into the oven for

2 hours at 300

Check the ribs. They should be fork tender to say the least. Assuming that is the case then remove from oven and liberally coat with BBQ sauce. Fire up the BBQ and grill the ribs until they look good enough to eat. But don't let the sauce go black!

Remove the ribs from the BBQ and let sit for 10 minutes.

All done!


You can easily make the ribs in advance. Cook them for 2 hours in the oven and then 1) let them coast in the turned off oven for a half hour or two or 2) refrigerate them for a day or two or even 3) freeze them for a month or two before bringing them back to life on the grill. Just give them more time on the grill, and thaw them first, as may be appropriate.

However you make them, be sure to keep the juice from the baking pan and the rib bones. Together with a mirepoix they make an oustanding broth.