Sticky Barbecue Ribs


This rib recipe from Trish Magwood is fantastic! Believe it or not it is the first time we tried grilling ribs. I really have no good excuse as to why it had taken us this long to get ribs on the bbq! Anyway it was well worth the wait. My husband was in meat heaven, and honestly so was I. Even our 6 year old was proclaiming it was the best dinner ever (with sauce smeared across her face which was just too hilarious).  The slow baking for 2 hours really softens the meat and then the semi-homemade bbq sauce really makes these lip-smacking good!

The original recipe is posted on the Food Network website from Trish Magwood’s  Party Dish show. It is no longer on the air, but I am a huge fan of her books, and she has a great website:

I have also re-posted the recipe (in case anything happens to the Food Network link), and added my notes.


  • 1 cup barbeque sauce (I like to buy a good quality sauce with no glucose/fructose, and with tomatoes as the 1st ingredient)
  • 2 tablespoons packed brown sugar (I used dark brown sugar, but you can use whatever you have on hand)
  • 1 tablespoon soy sauce (I always use low-sodium)
  • 1 tablespoon onion powder
  • 4 cloves garlic, minced (I just used minced from the jar)
  • 1/4 cup vegetable oil (I used canola oil)
  • 1 teaspoon salt (as always I used Kosher salt)
  • 1 teaspoon pepper (I use freshly ground black pepper)
  • 1 kilogram baby back pork ribs, cut into 3-4 rib pieces (2.5 pounds) . . . I bought just over 1 kg of “pork back ribs” – they were organic/antibiotic free and they were beautiful – nice and meaty. I cut the racks into 6 pieces. 


  1. Preheat oven to 275 degrees.
  2. In a small saucepan, combine barbecue sauce, brown sugar, soy sauce, onion powder, garlic, vegetable oil, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to low and let simmer for 3-6 minutes or until thickened. NOTE: I chose to make the sauce the day before. 
  3. Set aside 1 cup of the marinade/sauce for basting the ribs on the bbq, use the remaining sauce for brushing on the ribs during baking.
  4. Cut pieces of aluminum foil into 14″ (20 cm) sections (I use non-stick foil “Alcan Slide”).
  5. Place one section of rib in centre of each piece of foil.
  6. Use the remaining portion of marinade, and brush equally among the rib sections. Fold up sides of aluminum foil, and seal, making sure that steam cannot escape. Transfer ribs to a baking sheet.
  7. Bake ribs at 275 degrees for 2 hours, or until tender and pulling away from the bone. Remove from the oven until ready to grill.
  8. Preheat grill. Over medium heat, grill cooked ribs (removed from foil), basting with the 1 cup of reserved marinade, for about 10-15 minutes or until caramelized and darkened. Be careful not to burn/overcook the ribs. Don’t walk away from the grill! Tip from the hubby (who did the grilling) . . . 3-4 minutes per side, turning each side twice and coating with sauce each time.

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