Ribs are one of those recipes that can range in so many ways, from protein, to ingredients to method, there’s a lot of ways to make ribs wrong. Growing up, my Dad would *attempt* to make ribs by first, boiling water with a singular bay leaf floating around. Add 2lbs of pork ribs. Boil. Like a witches brew, for approx 45 mins. (Yes, I grew up in a British household.) Then dust off the ‘cue, pour some Diana sauce on ‘er and grill for 1 min a side. NOPE. I had better plans. And with some tweaking (like I did on his famous can of mushroom soup + pork chop recipe) and years of modifications, I bring you the best damn rib recipe you’ll ever need.



6lbs of pork ribs, cut
1 1/2 cups of white sugar
1/4 cup of salt
2 tbsp of black pepper
3 tbsp paprika
1 tsp cayenne pepper
2 tbsp garlic powder
1 large white onion
3/4 cup of ketchup


Cut and trim ribs. Split into two large Ziploc bags. Mix dry ingredients into a bowl to create the rib rub. Cover ribs in rub and shake to evenly coat. Place in fridge, flipping once or twice to help coat, for 24 hours. Remove from fridge, preheat oven to 250°F. Place ribs on baking sheet spaced apart. Bake for 2 hours, then flip, bake for another hour and a half, or until ribs are looking caramelized. Remove from oven, set ribs aside. Bring a cup of water to a boil, and pour the water on the baking sheets to help loosen up any remaining bits of pork. Scrape with a spatula and get all the crunchy bits up. Pour this liquid into a cast iron pan on the stove, and add the onion, and ketchup and some hot sauce too if you’re feeling it. Stir, bring to a simmer and ensure it’s well blended. Remove from heat, brush ribs on both sides with the BBQ sauce and grill over medium heat just for 2 minutes a side.

All pics by Libby Roach.