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Summertime Ribs

plate of ribs with mac and cheese and coleslaw

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.


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


Starting a day or two ahead, preheat oven to 350 degrees.

Combine salt, dry mustard, paprika, cayenne pepper, cumin and pepper to bowl, mix well.

Place each rack of ribs on a double layer of foil and sprinkle both sides with rub mixture, approx. 1 Tbs per side.

Wrap up and lay on baking sheet.

Bake 2 1/2 to 3 hours, should be very tender but not falling off the bone.

Remove from oven still wrapped in foil and cool overnight.

To reheat, unwrap the ribs and discard foil, then slather each side with BBQ sauce and place directly on BBQ over high heat for about 7-10 minutes, turning often. Or until charring at edges and completed warmed through.

Transfer to large cutting board, and cut between bones.

Originally published in 2017. Find more of Pamela’s gluten free recipes at

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