Large ribs bake

Linda's Bar-B-Que Ribs

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.

Yield: 1 slab for 2 people

Featured Ingredients

Our mild Cajun seasoning has a nice level of heat, enough to add some zip to your food but mild enough for those who don’t want too much.... Size Options
$6.49 Glass jar, 1/2 cup (wt. 2.5 oz)
This rib spice rub was created many years ago in our Milwaukee Spice House location, where it’s known as Galena Street Rib Rub. Since the... Size Options
$6.49 Glass jar, 1/2 cup (wt. 3.0 oz)
This bold and spicy blend was created to commemorate the 95th birthday of Harley-Davidson, which shares a Milwaukee birthplace with The... Size Options
$6.99 Glass jar, 1/2 cup (wt. 2.5 oz)

Linda's Bar-B-Que Ribs 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.

Yield: 1 slab for 2 people

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Mike S

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)

Linda B

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.

brenda a

I used spice on pork tenderloin and placed in a smokers bag and cooked on grill outdoors great flavor great seasoning

Jo J

This is absurd!!!!! Ribs never get "simmered" or "baked"!!!!!!