Updated 2/19/2025
There’s nothing like an outdoor barbecue rib fest in the park to celebrate summer. Rib festivals have become a Canadian summertime tradition that combines barbecue culture, live music, and community participation. The chance to watch a live show and sample the culinary talents of some celebrity chefs draws big crowds and brings in business from visitors and locals alike.
In tribute to those awesome rib fest baby backs, here’s a recipe that is competition ready.
Preparing the ribs
As a general rule, one slab should be enough for two to three people, in this recipe we’ll make two slabs.
Make sure that frozen ribs are thawed first. Also check to see if there is a membrane on the underside of the rack. Butchers call this silverskin, and they sometimes remove it for you. If they haven’t, then it is important to remove it so the ribs are well seasoned and tender-cooked.
How to remove the membrane from ribs
The trick to making your ribs tender is to remove the membrane that runs along the underside of the bones. Learn more from this article: The Secret to Tender Ribs and watch this how-to video:
Removing the sliverskin membrane is much like removing a sheet of plastic wrapping. With the help of a knife, separate a corner of the membrane, then use a paper towel to get a better grip and pull it away from the meat.
Rub, sauce and oven roasting
Next, rub the slabs with the spice blend. You could put the ribs into the roast pan and oven at this point, but I prefer to cut the rib slab(s) into three-bone portions first. This avoids some messy handling when you’re ready to serve them.
After you get the ribs in the oven, you’ll have plenty of time to make your sauce. You’ll brush the ribs with the homemade barbecue sauce after you drain off the fat and flip them over. Then return the ribs to the oven to cook for a little longer in the sauce. Optionally, the ribs can be finished on the barbecue for about 2-3 minutes per side to give a little char and some extra barbecue flavour.
Slow cooking and finishing on the barbecue
In summer, slow roasting outdoors on the barbecue is a good alternative to using the oven. Either use a roast pan with a cover or wrap the ribs in tin foil. Don’t cook directly over the flame, rather, light one side and put the ribs on the opposite side of the grill, then cover the grill. Ensure that the temperature stays around 275-300°F by using a barbecue thermometer. Remove ribs from the pan or the foil, brush on the sauce and grill over a low flame for about 3 minutes per side.
Also note, that if you are making a double batch or more, you may have to lengthen the cooking time to ensure that the ribs reach 200°F when tested with a meat thermometer.
Slow Roast Baby Back Ribs
Ingredients
The Ribs
- 2 slabs of baby back ribs about 2 lbs. each
- 1 tsp garlic salt
- 1 tsp fresh black pepper
- 1 tsp chili pepper flakes
Option 1 – Easy Sauce
- 1/3 cup ketchup
- 2/3 cup dark barbecue sauce smoky molasses type
- 2 tbsp apple cider vinegar
Option 2 – Home Made Sauce
- ½ cup minced onion
- 1½ cups water
- ½ cup tomato paste
- ½ cup apple cider vinegar
- ½ cup brown sugar
- 2 tbsp Worcestershire sauce
- 2 tsp liquid smoke
- 2 tsp garlic salt
- 2 tbsp molasses
- ½ tsp cayenne pepper
Instructions
- Preheat oven to 275°F. Remove membrane from the underside of the ribs. Cut ribs into serving portion size. For dinner plates, this is usually three bones per serving; as finger food, one bone per serving.
- Sprinkle garlic salt, pepper and chili flakes over both sides of the ribs.
- Place ribs in a large roast pan, bone side down, cover and roast for 2-2½ hours (until tender).
- Meanwhile, prepare your desired sauce. For the home made, bring all ingredients to a boil, then simmer for about 30-40 minutes, uncovered to allow the sauce to thicken.
- Return ribs to the oven and slow roast (bone side up), covered for another 40-50 minutes.
- Cover and return to ribs to the oven and increase the heat a bit, to around 325℉ and roast for another 40 to 50 minutes.
- Remove from the oven and serve.
Notes
Nutrition
Per serving Calories: 560kcal | Carbohydrates: 35g | Protein: 32g | Fat: 12g | Saturated Fat: 10g | Fiber: 2.5g | Sugar: 36g | Iron: 2.5mgDid you make this recipe?
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5 replies on “Slow Roast Baby Back Ribs”
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