Barbecue Ribs with a Smoky Spicy BBQ Sauce Recipe Perfect for Summer

by Pamela

barbecue ribs, bbq sauce recipe, sauce recipes

The 4th of July might be over, but grilling season is still just heating up! Want to learn how to make the best tasting, most tender, barbecue ribs you’ll ever eat? Then keep reading. I promise to share my secrets with you. I’m also going to share a recipe for a knock your socks off smoky spicy (and slightly sweet) bbq sauce that’ll have you licking your plate, and fingers, clean.

This is another post in the series of my summer grilling with McCormick.

I subscribe to the Alton Brown school of making barbecue ribs. What’s that you ask? To make the best, most tender, fall apart in your hands and make you use your sleeves as napkins ribs you need to cook them low and slow in the oven first, then finish them on the grill to get that nice charred sauce and slightly crunchy finish on them. I used that same technique when I made those oven roasted spare ribs…remember those?

Oven roasted then grilled to perfection barbecue ribs

Today’s recipe is going to seem a bit long, but that’s because I’m going to give you both the recipe for the ribs and the recipe for the smoky spicy barbecue sauce too…so don’t freak out!

McCormick’s grilling solutions make it really easy to create your very own signature bbq sauce recipe (no more of that bottled stuff).  When you fill out your FlavorPrint profile it also will tell you which of the McCormick bbq sauce recipes you’ll like (just do a recipe search in your profile page). The base recipe is for a homemade sriracha bbq sauce. While it’s pretty tasty all on its own, they have several variations on that recipe depending on how sweet or savory you like things. The bbq sauce recipe you’ll see below uses their base recipe with my own additions.

An easy to make spicy smoky homemade bbq sauce recipe

One of the great things about the McCormick bbq sauce recipes is that you can use them on any type of pork or beef ribs…it really doesn’t matter. They didn’t create the recipes specifically for one type of meat. I like having that flexibility in a recipe. We don’t eat the big beefy Fred Flinstone ribs very often around here, but now that I’m mastering the art of the smoker, they are making the occasional appearance.

So don’t be afraid to make barbecue ribs, now you’ve got the “secret.” Oh, and did I mention that you cook these low and slow in the oven so your kitchen doesn’t heat up all that much? And stop it with the bottles bbq sauce. Now you’ve got a whole arsenal of bbq sauce recipes that you can make yourself in just a few minutes.

BBQ Ribs with a smoky barbecue sauc

Viva La Barbecue!!!!!

Barbecue Ribs
Prep time
Cook time
Total time
How do you cook the best tasting barbecue ribs? Oven roast 'em and finish the ribs on the grill with a smoky sweet bbq sauce recipe that's easy to make.
Recipe type: Dinner
Cuisine: American
Serves: 2-4
  • Rub
  • ½ Cup Light Brown Sugar (packed)
  • ¼ Cup Kosher Salt
  • 1 Tablespoon McCormick® Paprika, Smoked
  • 1 Teaspoon McCormick® Cayenne Pepper
  • 1 Teaspoon McCormick® Dried Thyme
  • ½ Teaspoon McCormick® Onion Powder
  • ½ Teaspoon McCormick® Garlic Powder
  • ½ Teaspoon McCormick® Freshly Ground Black Pepper
  • Braising Liquid
  • ¾ Cup Bourbon
  • ¼ Cup Orange Juice Concentrate
  • 1 Tablespoon Worcestershire Sauce
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Maple Syrup
  • 2 Teaspoons McCormick® Garlic Powder
  • Ribs
  • 1 Rack Baby Back Ribs (or Spare Ribs if you prefer)
  1. Add all of the rub ingredients to a bowl and stir well to combine.
  2. Tear off enough foil to make a double layer packet to hold your slab of ribs.
  3. Lay the foil on a rimmed baking sheet and then lay the rack of ribs in the center of the foil.
  4. Coat both sides of the ribs with the rub mixture, fold the foil around the ribs to create a packet and make sure to turn the ends up (so that none of the juices leak out).
  5. Slide the whole thing into the refrigerator overnight.
  6. Add all of the marinade ingredients to a large measuring cup and stir to combine.
  7. Pre-heat oven to 225 degrees Farenheit.
  8. Remove ribs from refrigerator and carefully open one end of the foil and pour the marinade into the rib packet.
  9. Close up the foil again and slide the whole thing into the oven and bake for 2½ hours.
  10. Pull the ribs from the oven and let sit while you warm up the grill.
  11. Carefully open one end of the foil again and pour off the juices into your bbq sauce.
  12. Once grill is hot, remove ribs from foil and drop onto grill.
  13. Cook them until you get a nice sear on both sides THEN brush on the bbq saunce and cook until you get a nice char.
  14. Brush with sauce again and remove from the grill.
  15. Serve.
Take note that you pour off the juices and add them to your bbq sauce recipe found below this recipe.

Smoky Spicy BBQ Sauce Recipe
Prep time
Cook time
Total time
How do you cook the best tasting barbecue ribs? Oven roast 'em and finish the ribs on the grill with a smoky sweet bbq sauce recipe that's easy to make.
Recipe type: Condiment
Cuisine: American
Serves: 20
  • ¾ pound fresh Fresno chilies, stemmed and coarsely chopped (do not remove seeds)
  • 4 cloves garlic
  • 1 can (8 ounces) tomato sauce
  • ½ cup water
  • ¼ cup firmly packed light brown sugar
  • ¼ cup molasses
  • ¼ cup white vinegar
  • ¼ frozen orange juice concentrate
  • 2 teaspoons McCormick® Ginger, Ground
  • 1 teaspoon McCormick® Paprika, Smoked
  • 1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
  • *Juices From Baked Rib Recipe Above
  1. Mix all ingredients in medium saucepan. Bring to boil on high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally. Remove from heat. Cool to room temperature.
  2. Spoon mixture into blender container; cover. Blend on medium speed 2 minutes or until smooth. (Or use a stick blender to puree the mixture in the saucepan.) Strain through sieve to remove seeds.
Fresno chilies are similar in size to the jalapeño. When green they have a mild heat level. As they ripen and turn red, they become hotter. If unavailable, substitute jalapeño or serrano chilies. (I used green jalapeños which is why the sauce has kind of a greenish brown color to it. If you use red peppers, it will be a brighter red orange color.)
• Chilies contain capsaicin which can burn your skin. After chopping chilies, wash hands and cutting board thoroughly with warm soapy water. Or wear rubber gloves when handling the chilies.
• For less heat in the BBQ Sauce, remove seeds from the chilies before chopping.


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Maureen | Orgasmic Chef July 16, 2014 at 10:47 pm

That’s how I’ve always done my ribs and yeah, it takes a while but it’s SO worth it. I’m going to try your recipes this week. John loves ribs too. What I REALLY want is that corn. 🙂 I miss that.

John@Kitchen Riffs July 16, 2014 at 8:36 am

I love ribs! And I agree a great rub adds tons of flavor. And it looks like you have a great rub here! Good stuff — thanks.

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