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Priceless BBQ Ribs

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


  • 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


  • In a stock pot, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender.
  • Remove from the heat; let stand for 30 minutes. Drain and discard cooking liquid.
  • 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.
Nutrition Facts
1 each: 878 calories, 62g fat (23g saturated fat), 245mg cholesterol, 735mg sodium, 24g carbohydrate (22g sugars, 1g fiber), 52g protein.

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  • suefalk
    Oct 19, 2020

    Delicious BBQ! Super tender! I also simmer my ribs, especially if you like a less greasy rib. I don't stock liquid smoke in my pantry. However, I did swap out liquid smoke for mustard. It adds a great tang to the sauce.

  • Bruzebra
    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
    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}

  • b-jreimnitz
    Aug 10, 2013

    No comment left