Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
If you’re a fan of a meaty meal, then there is no better time of year than BBQ season!
Burgers and hotdogs are great, but if you’re looking to take things to the next level, grab a rack of CARE Certified ribs from Heinen’s Meat Department and create a fall-off-the-bone barbecue feast.
Whether you’re a self-proclaimed pit master or a novice to cooking ribs, this simple tutorial offers all the tips you need to confidently prepare ribs at home without a smoker!
Spare Ribs or Baby Back Ribs
When preparing barbecue ribs, there are two different cuts to choose from: spare ribs and baby back ribs. The type of rib is determined by their location within the pig. Spare ribs are cut closer to the belly and are known for being meatier, fattier and tougher. Baby back ribs are cut closer to the back, making them much more tender.
Either variety will work when preparing BBQ ribs. No matter which you choose, you’re guaranteed to enjoy an incredible cut when you buy it from Heinen’s Meat Department because they source all of their pork products from a CARE Certified producer who works hand-in-hand with Heinen’s meat experts to raise pork responsibly, ethically and to Heinen’s exact specifications.
Membrane or No Membrane?
On most ribs, there’s a little membrane that runs along the backside of the bones underneath the ribs. Everyone has their own opinion on whether or not to remove it, but many barbecue pit masters say that leaving the membrane on helps seal in the juices.
A good “rule of thumb” is to leave the membrane on if you’re cooking the ribs for a long period of time. These ribs cook for about 2 hours, so the membrane can be left intact.
If you prefer to remove the membrane, simply insert your fingers in between the membrane and pull it across the ribs until it’s completely removed.
How to Flavor BBQ Ribs
Once the ribs are prepped, it’s time to make a very simple rub. Heinen’s has a wonderful assortment of barbecue rubs, but if you want to make one from scratch, here’s how to do it:
- Add Heinen’s brown sugar, garlic powder, onion powder, paprika, salt and pepper to a small bowl. Mix to combine.
- Slice the ribs in half.
- Pour Heinen’s apple cider vinegar onto the ribs and rub it all over both sides.
- Generously sprinkle the rub all over the top and bottom of the ribs.
How to Cook BBQ Ribs
- Once the ribs are seasoned, transfer them to a casserole dish. Spread them out so they’re not overlapping.
- Add beef stock to the pan to add flavor and help the ribs steam. Chicken stock or water will work in place of beef stock.
- Wrap the casserole dish in foil and place it in the oven at 375°F for 80 minutes. Once the ribs are cooked, take them out of the oven and remove the foil. To add extra flavor, generously brush Two Brothers BBQ sauce all over the top of the ribs. Place them back in the oven, uncovered, for another 20 minutes.
- While you’re waiting, fire up the grill between 400°F – 450°F.
- After 20 minutes, take the ribs out of the oven and grill them, barbecue-sauce-side-down, for 5-7 minutes. While this side is cooking, coat the side that is facing up in barbecue sauce. Flip the ribs and cook for another 5-7 minutes until a nice char forms.
- Serve and enjoy!
Whether you’re serving these at a cookout or for a weekly family dinner, if you follow these simple instructions, they will turn out perfect every time.