Priceless BBQ Ribs Recipe
Priceless BBQ Ribs Recipe photo by Taste of Home
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Priceless BBQ Ribs Recipe

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The combination of seasonings and a mouth-watering barbecue sauce makes these ribs unforgettable. —Edgar Wright, New Orleans, Louisiana
TOTAL TIME: Prep: 1-1/4 hours + standing Grill: 5 min.
MAKES:5 servings
TOTAL TIME: Prep: 1-1/4 hours + standing Grill: 5 min.
MAKES: 5 servings


  • 16 cups water
  • 2 racks pork baby back ribs (2-1/2 pounds each)
  • 1/3 cup sugar
  • 1/3 cup onion powder
  • 1/3 cup seafood seasoning
  • 2 tablespoons garlic powder
  • 1 bay leaf
  • 1 cup barbecue sauce
  • 1/4 cup packed brown sugar
  • 1 tablespoon honey
  • 1 tablespoon Liquid Smoke, optional

Nutritional Facts

1 each: 878 calories, 62g fat (23g saturated fat), 245mg cholesterol, 735mg sodium, 24g carbohydrate (22g sugars, 1g fiber), 52g protein.


  1. In a stock pot, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender.
  2. Remove from the heat; let stand for 30 minutes. Drain and discard cooking liquid.
  3. In a small bowl, combine the barbecue sauce ingredients. Brush half of sauce over ribs. Grill ribs, covered, over medium heat for 4-5 minutes or until heated through, basting with remaining barbecue sauce. Yield: 5 servings.
Originally published as Priceless BBQ Ribs in Grill It 2009, p183

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.

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Bruzebra User ID: 7244606 227814
Reviewed Jun. 12, 2015

"Excellent ribs, everyone in the family (5 adults) liked these. I followed the recipe closely, although I doubled the time on the BBQ (10 min., 5 min. per side at 300*) to get those nice grill marks, and I did 3 racks instead of two. Just enough leftovers for a two person lunch the next day. I don't usually boil ribs before hitting the BBQ, but this turned out tender, juicy and tasty. Will make again."

valerie.h User ID: 3021373 107448
Reviewed Jun. 16, 2014

"Just to further skew the results... {grin} While this cooking method is unusual (I personally 'steam' my ribs at 300 degrees F on a rack in a tightly covered roaster with a bit of water for 2.5 hours then finish on the grill), I don't believe the 2/2014 review is valid if the reviewer did not attempt the recipe. I mean no disrespect, but the goal of a review is to help fellow cooks not insult recipe submitters. Try it, then disparage if you must. I'll give the recipe a go even though I like my method, simply so I'm not guilty of the pot/kettle conundrum. {grin}"

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