Ingredients
Equipment
Method
- Pat ribs dry. Remove silver skin membrane from the bone side if not already done. Rub both sides generously with Kinder's Butcher's All Purpose Seasoning — press it in for good adhesion. Let sit at room temperature 30 minutes, or refrigerate up to 24 hours for deeper flavor.
- Preheat oven to 275–300°F. In a large aluminum foil pan, spread diced onion and minced garlic across the bottom. Pour in broth (and optional vinegar or liquid smoke) to create a shallow liquid layer, about ½ inch deep. Place ribs bone-side down on top of the onion and garlic, meat side up.
- Cover pan tightly with heavy-duty foil, sealing the edges well to trap steam. Bake 2½–3 hours until ribs are tender — bones should start pulling away, exposing ¼–½ inch. Test by gently twisting a bone; it should move easily.
- Preheat BBQ grill to medium-high (350–400°F). Carefully remove ribs from pan. Place ribs directly on grill grates, bone-side down. Grill 5–8 minutes per side for light char and smoke flavor.
- During the last 5–10 minutes, baste generously with Kinder's Gold BBQ Sauce — flip and brush both sides 2–3 times for a sticky glaze. Watch closely to avoid burning the sauce.
- Remove from grill, tent loosely with foil, and rest 10 minutes. Cut into individual ribs or portions. Serve hot with extra Gold BBQ Sauce on the side.
Nutrition
Notes
- Bone pull test — Ribs are done when the meat pulls back ¼–½ inch from the bones and a bone twists with minimal resistance. Don't rely on time alone — start checking at 2.5 hours and add 15–30 minutes if needed.
- Let the rub sit — 30 minutes at room temp works. Overnight in the fridge is better. The longer Kinder's Butcher's All Purpose Seasoning sits on the meat, the deeper it penetrates.
- Seal the foil tight — If steam escapes during the oven phase, the ribs dry out. Press the foil edges down hard against the pan before it goes in.
- Gold BBQ Sauce timing — Add the sauce only in the last 5–10 minutes of grill time. Multiple thin coats beat one heavy application — flip and brush 2–3 times for an even glaze without burning.
- No grill? — Finish under the broiler 3–5 minutes per side on a foil-lined sheet pan. The sauce caramelizes fast under high heat, so watch constantly.
- Spare ribs vs. baby backs — Spare ribs are bigger and fattier. Add 30–60 minutes to the oven time and expect more rendered fat in the pan.
- Coleslaw, baked beans, cornbread, and potato salad are the obvious call — and they're obvious for a reason. Glazed pork ribs need something creamy, something acidic, something starchy. That spread covers all three.
- If you want to cut through the fat, a simple arugula salad dressed with lemon and olive oil does it cleanly. The bitterness and acid work against the sweet-tangy Gold BBQ glaze in a way that keeps the plate moving.
- Grilled corn on the cob makes sense alongside the ribs — the grill is already lit. Brush with butter and flaky salt, or hit it with leftover Gold BBQ Sauce for two minutes of char.
- Serve the ribs on a cutting board or sheet pan and let people pull individual ribs. Keep extra Gold BBQ Sauce on the side.
- Store cooked ribs in an airtight container or wrapped tightly in foil in the fridge for up to 4 days. Save the pan juices — they add moisture when reheating.
- To reheat, wrap in foil and warm in a 300°F oven for 20–25 minutes until heated through. Unwrap, re-baste with Gold BBQ Sauce, and finish under the broiler or on the grill for 2–3 minutes. That last hit restores the glaze.
- Ribs can also be frozen after the oven phase, before grilling, for up to 2 months. Thaw overnight in the fridge, then finish on the grill as directed.