BBQ Ribbies (Revised)

May 16

Ronnie loves making ribs for his people, and we love eating them. I recently learned that ribs aren’t just a Ronnie thing, they’re a Caldwell family thing. We had Ronnie’s oldest living relative, Richard, who goes by “Man” at our home for the holidays this year. After a long, storied career, working for the US Postal Service, when Man retired from the gig, he opened his very own Barbecue place in Alabama, which he ran for more than 20 years, before actually retiring. This spot had a 30 foot grill, and Man was a local legend. Great barbecue just runs in the family, I guess!

When we moved to St Charles, Ronnie was all too excited to level up his grilling, smoking, and blackstone game. Since we’ve got a pool and a backyard tailormade for fun-having, we end up hosting quite a bit. Every time we host a smoke out, I hear “these are the best effing ribs I’ve ever had!” so I thought I would document the recipe for all who want it. Enjoy!

Ronnie’s Barbeque Ribbies

Serves 4–6

What you’ll Need

For the Ribs

2 racks baby back or St. Louis-style ribs
2 tbsp kosher salt
2 tbsp brown sugar
1 tbsp smoked paprika
2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp chili flakes (optional)

For the Sauce

1 cup BBQ sauce
2 tbsp Dijon or whole grain mustard
2 tbsp apple cider vinegar
1 tbsp honey
2–4 tbsp rib drippings

How to Make

Preheat the oven to 325°F.

First, let’s season the ribs
- In a small bowl, combine: salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, and chili flakes. If your ribs still have the thin membrane on the underside, peel it off first. Pat the ribs dry and season generously on both sides. Wrap each section tightly in foil and place on a sheet pan.
Cook Them Low and Slow
- Bake for: 2–2½ hours for baby backs 2½–3 hours for St. Louis ribs. You’re looking for ribs that bend easily and feel tender, but aren’t completely falling apart yet. Carefully unwrap the foil and pour the juices into a bowl or measuring cup. Let the drippings settle for a minute, then skim off most of the fat.
Make the Sauce
- In a bowl, whisk together: BBQ sauce, mustard, apple cider vinegar, honey, and a few spoonfuls of the rib drippings. It should taste smoky, tangy, salty, and just barely sweet. Add more vinegar if it needs brightness or more honey if you like a sweeter rib. This is the secret: the rib drippings make the sauce taste deeply meaty and homemade instead of just brushed-on barbecue sauce.
Grill (or Broil) Until Sticky and Charred
- Heat a grill to medium-high. Brush the ribs generously with sauce and grill 3–5 minutes per side, brushing with more sauce as they cook, until: caramelized charred in spots sticky and glossy. No grill? Use the broiler. Place ribs under the broiler for 2–4 minutes per side, watching closely.
Enjoy! Slice between the bones and serve hot with extra sauce, and lots of napkins.