Southern Style (Pork/Beef) ribs



This is the savior of any barbecue I have ever thrown – Can’t call yourself any authentic barbecue without Ribs. if done right, they are absolutely succulent and spicy. And the secret is the rub ( recipe below, don’t worry) and I make my own barbecue sauce at times, other times if I can get Sweet Baby Ray’s Sauce ( Thank you Costco – bringing American favourites to Australia!), then my work is done.

You’ll need 24 hours for perfection, if you’re in a rush then marinade in the morning for a 6pm serve.


  • 2 tablespoons Onion Salt
  • 2 tablespoons chilli powder
  • 4 tablespoons dark brown sugar
  • 2 tablespoons sweet paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon ground black pepper
  • 2 rack ribs ( pork or beef) – washed dried with the membrane attached to the underside, removed
  • 1 Sweet Baby Ray’s Barbecue Sauce


  1. Mix the dry ingredients together to make the dry
  2. coat both sides of the ribs with this rub ensuring you cover the underside of the ribs as well.
  3. Score the ribs especially if you are using beef ribs
  4. wrap the ribs in a foil envelope ensuring it is completely sealed and put in the fridge to marinade overnight ( 10 hours at least)
  5. After marinading time is served, preheat your oven to 165 C
  6. Take your foil enveloped ribs from the fridge, allow to come to room temperature (30 mins), uncover the top of the foil and place in a roasting pan.
  7. roast in the oven until fork tender roughly 2 hours
  8. Fire up your barbecue to moderately high heat, If you have some hickory bark, what a nice touch.
  9. Coat the top side of the ribs in sauce and place on the grill for 5 minutes, then flip over and cook for another 3 minutes. then remove from the grill.
  10. Allow to rest for about 6 minutes befor cutting up to serve, with lashings of barbecue sauce.
  11. Eat with your fingers… Lick fingers.
I’m Betty, and Butter is a story of a full-time suburban SAHM ( Stay-At-Home-Mom) who practices Medicine in her spare time. My life heavily revolves around Babycakes, my husband, Bobby and Ben, my children and an acerbic tongued pug D’Artagnan.

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