Plated + Served: Make-Ahead BBQ Ribs

Summer won’t be here for another few weeks, I know, but let’s make a promise right now: This summer we WILL relax, take it easy and enjoy the sun, the heat, and life itself.

And this is how we’re going to start: A deliciously easy recipe for Make-Ahead BBQ Spare Ribs.

The key words here? “Make-Ahead.” There’s no need to stand over the grill or smoker all day to prepare these succulent, spicy ribs. Roast them in the oven the day before and grill them right before you’re ready to eat.

I wrote this recipe for my pals at Right@Home, the bilingual website that offers up not only healthy make-ahead recipes, but also helpful tips on how you and the family can keep the house clean and organized this summer.

Right@Home also has great ideas for fun summer activities for the whole family and some pretty cool ideas for entertaining al fresco.

Sign up for email alerts with this registration link so you’re always in the know about special offers and coupons. Click here to sign up! Summer is just around the corner, so keep that promise and enjoy yourself with help from Right@Home®, SC Johnson’s online resource for information, tips and offers on their products including Glade®, Windex®, Ziploc®, Scrubbing Bubbles®, Pledge®, OFF!®, Raid® and more.


SCJ BBQ ribs


Make-Ahead BBQ Ribs

prep: 30 minutes
cook: about 1 hour to 1¼ hours
serves: 8

you’ll need
for the ribs and the rub:
2 racks pork spare ribs with tips (about 8 lbs.)
⅓ cup ground black pepper
⅓ cup paprika
⅓ cup sugar
1 Tablespoon salt

for the sauce:
2 tablespoons vegetable oil
1 cup chopped onion
3 cloves garlic, minced
1 cup ketchup
¼ cup cider vinegar
¼ cup Worcestershire sauce
⅓ cup brown sugar
3 teaspoons chili powder

let’s get to it…
Heat oven to 300°F. Spray a rimmed baking tray with nonstick cooking spray. Place ribs on tray and pierce meat with a fork; set aside.
Mix pepper, paprika, sugar and salt in a small bowl. Rub ribs generously on both sides with rub.
Cover ribs tightly with foil; roast 1 to 1¼ hours. Remove from oven; cool and refrigerate until ready to grill.
Heat oil in a saucepan on medium high heat for 1 minute. Sauté the onion and garlic for 30 seconds to 1-minute. Add ketchup and vinegar and bring to a boil. Reduce the heat to low and add the Worcestershire sauce, brown sugar and chili powder. Simmer for 10 minutes. Remove from heat.
Heat grill to medium high; brush grill with oil. Place oven-roasted ribs on grill rack and brush with barbecue sauce. Cook for 5 to 8 minutes; turn, brush with sauce and cook 5 minutes longer. Remove from grill, cover and keep warm until ready to serve.

cooking tip: Roast ribs the day before. Cool completely and wrap tightly in Saran™ Premium Wrap; refrigerate. When ready to grill, remove Saran™ Premium Wrap and cook as directed.


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