Linda's Bar-B-Que Ribs
Beer-simmered baby back ribs with a sweet-spicy dry rub and Stubb's sauces. Tips for timing, swaps, doneness, storage, and reheating.
If you are only making 1 slab of ribs, you can cut rub recipe back to teaspoon measurements. I always make extra for leftovers, but never seem to have any--no matter how many slabs I make.
Everybody loves my ribs! Try 'em.
Submitted by: Linda from Floral City, Florida
Yield: 1 slab for 2 people
- Make a sweet-spicy dry rub, refrigerate ribs 1–2 hours, then simmer in beer for 3 hours to tenderize.
- Finish in a 225°F oven after mopping with Stubb's sauce, then brush with barbecue sauce before serving.
- You can swap liquids, adjust rub amounts, use different rib cuts with time changes, and store leftovers safely.
Spices
Featured in this Recipe
Preparation Instructions:
Cut the baby back ribs into serving sections (2-3 ribs each).
Mix together the sugar and spices for the dry rub. Adjust seasonings to your own taste. Sprinkle the dry rub over ribs. Place ribs in a zip-loc bag and refrigerate for 1-2 hours.
Put ribs in pot large enough to hold the ribs along with 2-3 cans of beer. You can use water, but be sure the ribs are covered. Simmer in beer for 3 hours.
Heat oven to 225°F. Put the ribs on a baking sheet and mop with Stubb’s Mopping Sauce. Cover with foil and bake 1 hour. Before serving brush with Stubb’s Bar-B-Que Sauce.
thespicehouse.com
Frequently Asked Questions
How much dry rub should I use for one slab of ribs?
For a single slab, start small: about 2 teaspoons sugar and 1 teaspoon of each seasoning. Rub evenly, refrigerate 1–2 hours, and taste the balance next time to adjust sweetness or heat.
Can I use spare ribs or St. Louis style ribs instead of baby back ribs?
Yes. Spare or St. Louis ribs are meatier and need more time. Simmer them about 3.5–4 hours and add extra oven time (about 1 to 1.5 hours at 225°F) until tender.
What can I use instead of beer for the simmer step?
You can use water, apple cider, low-sodium stock, or nonalcoholic beer. The liquid just needs to cover the ribs while simmering to help tenderize them.
How do I know when the ribs are done and tender?
Ribs are ready when the meat has pulled back from the bones, the bones may show, and the meat bends and cracks when lifted. For a more precise check, target an internal temperature around 190–203°F for tender ribs.
Can I skip simmering and just bake or grill the ribs?
You can skip simmering, but you must low-and-slow bake or wrap and steam to get the same tenderness. For example, wrap ribs with a little liquid in foil and bake at 275°F for 2.5–3 hours, then finish unwrapped with sauce.
How long should I let the rub sit on the ribs before cooking?
The recipe calls for 1–2 hours in the refrigerator, which adds good flavor. You can also season and refrigerate overnight to deepen the flavor.
How should I store and reheat leftover ribs?
Refrigerate leftovers in an airtight container for 3–4 days or freeze up to 2–3 months. Reheat covered in a 250–275°F oven for 20–30 minutes or until warmed through. Brush with sauce after reheating for best flavor.
How much dry rub should I use for one slab of ribs?
For a single slab, start small: about 2 teaspoons sugar and 1 teaspoon of each seasoning. Rub evenly, refrigerate 1–2 hours, and taste the balance next time to adjust sweetness or heat.
Can I use spare ribs or St. Louis style ribs instead of baby back ribs?
Yes. Spare or St. Louis ribs are meatier and need more time. Simmer them about 3.5–4 hours and add extra oven time (about 1 to 1.5 hours at 225°F) until tender.
What can I use instead of beer for the simmer step?
You can use water, apple cider, low-sodium stock, or nonalcoholic beer. The liquid just needs to cover the ribs while simmering to help tenderize them.
How do I know when the ribs are done and tender?
Ribs are ready when the meat has pulled back from the bones, the bones may show, and the meat bends and cracks when lifted. For a more precise check, target an internal temperature around 190–203°F for tender ribs.
Can I skip simmering and just bake or grill the ribs?
You can skip simmering, but you must low-and-slow bake or wrap and steam to get the same tenderness. For example, wrap ribs with a little liquid in foil and bake at 275°F for 2.5–3 hours, then finish unwrapped with sauce.
How long should I let the rub sit on the ribs before cooking?
The recipe calls for 1–2 hours in the refrigerator, which adds good flavor. You can also season and refrigerate overnight to deepen the flavor.
How should I store and reheat leftover ribs?
Refrigerate leftovers in an airtight container for 3–4 days or freeze up to 2–3 months. Reheat covered in a 250–275°F oven for 20–30 minutes or until warmed through. Brush with sauce after reheating for best flavor.
This is absurd!!!!! Ribs never get “simmered” or “baked”!!!!!!
I used spice on pork tenderloin and placed in a smokers bag and cooked on grill outdoors great flavor great seasoning
Sorry Jo didn’t like my ribs. However, she might consider the people who live in condo’s and highrise apartments that don’t have access to grills because of fire department restrictions.
Ribs are actually braised quite often to liquify the fat and make the meat tender. After that, they are usually grilled, or in the case of the grill-less, they could be broiled.
Slow cooking in the oven at low heat is akin to what is done in a smokehouse (minus the smoke) with low dry heat.
I’ll give the recipe a shot, but may change up the cooking technique just a little. (Rated 3 as an average, since I don’t know yet)