The easiest ribs you’ll ever make
Watch the video small
What you need: 
  • Roasting or baking pan(s)
  • Aluminum foil
  • Butter knife
  • Needle nose pliers
  • Huge appetite
  • Rack of pork spare ribs (or more)
  • Rub (see ingredients below)
  • Favorite barbecue sauce
  • Remove the silverskin (see video)
  • Sprinkle rub evenly on meaty side of the ribs – no need to put rub on the bottom side
  • Rub the rub mix into the meat
  • Wrap tightly in aluminum foil (large size aluminum foil is best) putting the meaty side up – bone side down
  • Place onto baking pan(s)
  • Heat oven to 300 degrees Fahrenheit (in this example – Pure Convection mode)
  • *I go ahead and put the trays of meat in while it’s pre-heating, since it is on Pure Convection mode
  • After 2-2 1/2 hours of cooking, open one of the packets and see if the meat is tender and comes away from the bone easily – if not cook another 30 minutes and check again
  • Remove from the oven when done
  • Carefully open each packet of meat and spread your favorite barbecue sauce on the meaty side (side facing up). Beware of the steam in the packets. It can burn you, so use tongs and hot pads to open.
  • Place back in the oven for 10-20 minutes more (do not over-do this, since the sweet barbecue sauce burns easily)
  • Prepare for a lot of congratulatory slaps on your back and get to eatin’!
Serves a lot of people
Memphis Barbecue Rub Recipethanks to Derrick Riches –  Barbecues & Grilling Expert


  • 1/2 cup paprika
  • 1/4 cup garlic powder
  • 1/4 cup mild chili powder (use medium or hot to kick up the heat)
  • 3 tablespoons salt
  • 3 tablespoons black pepper
  • 2 tablespoons onion powder
  • 2 tablespoons celery seeds
  • 1 tablespoon brown sugar
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 3 teaspoons cumin
  • 2 teaspoons dry mustard
  • 2 teaspoons ground coriander
  • 2 teaspoons ground allspice


Mix together all ingredients until well combined. Store in an airtight container. May be stored for up to 6 months.