My Dad LOVES to BBQ. He loves to eat his meal hot off the grill. No time wasted. He takes his time to prepare only the very best. I was blessed to be able to tango in the kitchen with my dad for a short week this summer. This is one of the recipes he created while we were together. He made the ribs, I made the BBQ sauce. This recipe utilizes the oven for slow baking AND the grill for caramelizing the BBQ sauce at the end. He marinated the ribs with Adobo seasoning (which is a popular seasoning mix in Miami). So I created a recipe for you to make a homemade Adobo dry rub. These ribs are fork tender and have layers of flavor that burst with each bite. They are absolutely DELICIOUS! My family devoured them in minutes. Thanks Dad! enJOY!
Papa's St. Louis BBQ Ribs
4 lbs St. Louis ribs, cleaned with membrane and excess fat removed
2-4 Tbsp of Adobo dry rub (recipe below)
2-3 cups of 5-minute BBQ sauce or Tropical Habanero BBQ sauce, plus extra for basting
- Line a broiler pan with heavy duty foil or two layers of regular foil.
- Cut ribs into desired portion sizes (e.g., 3-4 ribs per serving).
- Place ribs in pan and season ribs front and back with Adobo dry rub.
- Let marinate in fridge for 30 minutes or overnight.
- Preheat oven to 300 degrees.
- Right before baking, brush a generous amount of BBQ sauce on both the front and the back of the ribs.
- Place ribs meat side down and cover with foil (shiny side out) and crimp all side to form a seal.
- Bake at 300 degrees for 2 – 2 1/2 hours, or until fork tender.
- Finish ribs on either a grill or broiler:
- Remove top foil cover and add a generous amount of BBQ sauce to the top of the ribs. Place ribs on grill on medium heat for 2-3 minutes. Flip the ribs and add a generous amount of BBQ sauce and grill for another 2-3 minutes.
- Serve. enJOY
Homemade Adobo Dry Rub:
1/4 tsp cumin
1/4 tsp tumeric
1/4 tsp black pepper
1 tsp garlic powder
1 1/2 tsp salt
Mix together and store in a small glass jar.