These are called summertime ribs for a reason. They're perfect for backyard BBQs, picnics and dinners alfresco.

The beauty of these ribs is that you season and roast them in the oven the day before, or very early that same day.  Later, slather with BBQ sauce and grill until they are charred at the edges, producing fall-off-the-bone rib goodness. You can claim you smoked them for hours, no one will be the wiser, that’s how fabulous these are.

Whip up some coleslaw, ice up those beverages and get lots and lots of napkins ready.

Ingredients for Summertime Ribs

  • 3 racks pork ribs (mine were packaged in 3's)
  • 2 tbsp Kosher salt
  • 2 tbsp dry mustard
  • 1 tbsp paprika
  • 1/2 to 1 tsp cayenne pepper
  • 1 tbsp cumin
  • 1/2 tsp fresh ground black pepper
  • 1 bottle prepared BBQ sauce

Instructions for Summertime Ribs

  1. A day or two ahead of when you want to serve: Combine salt, dry mustard, paprika, cayenne pepper, cumin and pepper to bowl. Mix well.
  2. Place each rack of ribs on a double layer of foil and sprinkle both sides with rub mixture, using approx. 1 tbsp per side. Wrap up and lay on baking sheet.
  3. Preheat oven to 350 degrees. Bake 2 1/2 to 3 hours, until ribs are very tender but not falling off the bone. Remove from oven still wrapped in foil and cool overnight.
  4. To reheat, unwrap the ribs and discard foil, then slather each side with BBQ sauce and place directly on BBQ over high for about 7-10 min, turning often, until charring at edges and completed warmed through.

Transfer to large cutting board and cut between bones. Serves 12.

Originally published in 2017. Find more of Pamela's gluten free recipes at PamelasGlutenFreeRecipes.com.