Easy Pork Rib Recipe

One of Susan's passions is cooking and creating new recipes for family and friends.

Pork Ribs

Pork Ribs

There are so many fabulous rib recipes right here on Delishably, and everyone has their own way of making pork ribs. I remember my dad used to take great pride in his ribs and always insisted that they must first be boiled. For many years, I would boil them... until one day I was a little short on time and decided to skip the boiling process. I found that they tasted great, the meat fell off the bones just as if I'd boiled them, and that is when I stopped using Dad's technique.

BBQ Ribs All Year Round

My family loves ribs, and we eat them all year round. In the colder winter months, it is hard to stand outside by the BBQ, so I cook my ribs in the oven. We find that they taste just the same as if they were cooked outside.

Standing outside to BBQ in winter is chilly

Standing outside to BBQ in winter is chilly

Cook Time

Prep timeCook timeReady inYields

10 min

2 hours 12 min

2 hours 22 min

4-6 people


  • 7-8 pounds of back or side pork ribs
  • 1 TBSP. of garlic powder
  • 1/4 TSP. of freshly ground pepper
  • 1/4 TSP. of Cajun spice
  • 1/2 cup of water

How to Prepare the Ribs

Making A Rub

  • 1 TBSP garlic powder
  • 1/4 TSP freshly ground pepper
  • 1/4 TSP Slap Ya Mama Cajun spice

Mix these 3 ingredients together in a bowl and rub onto the ribs.

Into the Oven They Go

  1. Preheat oven to 280°F - 300°F.
  2. Line a roasting pan with aluminum foil and lay the ribs fat side up.
  3. Add about 1/2 cup of water to the bottom of the pan.
  4. Cover with foil and bake for one hour.
  5. Remove ribs and turn them over. Continue cooking for another hour.
  6. Remove ribs, place oven rack on second from the top, and preheat broiler.
  7. While waiting for your broiler to heat up prepare your ribs.
  8. Place the ribs on a broiler pan and brush with your favorite BBQ sauce.
  9. Broil for about 6 minutes.
  10. Remove from the oven, and turn the ribs over. Brush with BBQ sauce and broil for 6 minutes.

Look Good? Please Rate

Questions & Answers

Question: What is a broiler?

Answer: Think of your broiler as an upside-down grill. ... To use it, you'll need to move an oven rack to the highest possible position in the oven, which is typically 3-4 inches from the broiler. In other ovens, the heating element is on the bottom of the oven and the broiler is a separate compartment underneath the actual oven.

© 2012 Susan Zutautas


Susan Zutautas (author) from Ontario, Canada on February 06, 2018:

Thanks, Thelma, always nice to see you!

Thelma Alberts from Germany on February 06, 2018:

Yummy! I love this food. Thanks for sharing your recipe. Rated 4 stars.

Dave Mathews from NORTH YORK,ONTARIO,CANADA on January 12, 2012:

Susan: Thanks for the idea of stocking ribs while on sale. I'll do just that.

Susan Zutautas (author) from Ontario, Canada on January 12, 2012:

tlpogue, I use either pork side or back ribs, it all depends on what is on sale :) Thank you and I hope you enjoy your ribs.

Tammy on January 11, 2012:

Your photo is making me drool...I will be right back. I need to thaw out some ribs! Thanks for sharing your recipe. Like your dad, I was use to boiling them till my brother showed me his method. Since then, I have been working on tweeking them to my family's taste. What style of rib do you use?

Thanks again! Voted up!

Susan Zutautas (author) from Ontario, Canada on January 11, 2012:

Chris, Thanks :)

Susan Zutautas (author) from Ontario, Canada on January 11, 2012:

Dave, There is a huge bone wastage when it comes to ribs. I only buy them when there is a good sale, and stock my freezer up with them. With the cost of meat rising I may have to become a vegetarian.

Chris Merritt from Pendleton, Indiana on January 11, 2012:

mouth is watering as I write this...

Thanks Susan!


Dave Mathews from NORTH YORK,ONTARIO,CANADA on January 11, 2012:

Susan: Thank you this is a great recipe. I love ribs, but I must say, I find it difficult to part with my hard earned money for a taste of heaven, knowing that the most of my money is in the bones which will end up in the garbage.

As a pensioner, I can ill afford to be spending my pension money on bones that will end up in the garbage. It's to bad that we haven't discovered a way to use the bones too in some sort of tasty recipe.

Susan Zutautas (author) from Ontario, Canada on January 11, 2012:

cooldad, Please do let me know how you make your ribs as I will be making them again this week. Thanks.

cooldad from Florida on January 10, 2012:

@susan: Sure thing, I will do a hub one day, in the meantime, I will send you an email. I don't really use any set recipes though. I've actually become of big fan of ribs in the oven; so much easier, faster and tastes just as good.

Susan Zutautas (author) from Ontario, Canada on January 10, 2012:

Ruby, If your local stores do not carry this spice you can request it to be brought in or you can check at this site to see where you can buy it in your state http://www.slapyamama.com/locator.php or at amazon.

Fat side up :) When cooking a pork roast fat side up and score the fat.

Ruby Jean Richert from Southern Illinois on January 10, 2012:

When i first read this i thought you were kidding, then i saw the can of 'slap ya mama spice' This sounds so good, and i will really do this..I love ribs..Where do you buy the spice? I always thought you put the fat side of meat down, you say up..I learn so much from you. Thank you Susan...

Susan Zutautas (author) from Ontario, Canada on January 10, 2012:

Senoritaa, It is very easy to make. Thanks for stopping by.

MM, I use Slap Ya Mama in many things. Love the spices and hot sauces they sell.

saddlerider, It is a catchy name isn't it :) Thanks and I hope you enjoy the ribs as much as we do.

saddlerider1 on January 10, 2012:

The Saddle loves his pork ribs, I know where to come when I'm ready to make my next batch. I have bookmarked this hub for future reference. Love the name " Slap your Mama" heck if I did that she would have given me such a smack I would have flipped over backwards. LoL....cute name though...

Movie Master from United Kingdom on January 10, 2012:

Wow, I have got to try me some of that 'Slap your Mama' seasoning, that photo has got me drooling...

Rinita Sen on January 10, 2012:

I love pork in every which way, and this recipe sounds simple and delicious.

Susan Zutautas (author) from Ontario, Canada on January 09, 2012:

alekhouse, Thank you.

Nancy Hinchliff from Essex Junction, Vermont on January 09, 2012:

Great recipe. I love ribs. Thanks

Susan Zutautas (author) from Ontario, Canada on January 09, 2012:

Slap Ya Mama is a funny name for a seasoning or for anything type of food product for that matter. But I understood how you meant what you said. Thanks Frank...get cooking!

Frank Atanacio from Shelton on January 09, 2012:

u know funny before I got onto this Hub I ordered that slap yo momma seasoning on-line.. why did I say funny.. I meant coincidently.. clear that funny for me Susan... anyhow thanks again for getting my cook-book fatter with great stuff! Man-Food!!!!!! :)

Susan Zutautas (author) from Ontario, Canada on January 09, 2012:

Jennifer, It's a great spice. I have a hub all about Slap Ya Mama. There are various different spices that they sell. I was first introduced to it by my father in law in Florida a few years back and it's always in my spice cabinet now.

Jennifer Essary from Idaho on January 08, 2012:

I've never heard of slap ya mamma cajun spice. I'll have to check that out : )

Susan Zutautas (author) from Ontario, Canada on January 08, 2012:

RH, True Dat! :)

Kelly Umphenour from St. Louis, MO on January 08, 2012:

Sure! They aren't as tempting at 9am:) lol

Susan Zutautas (author) from Ontario, Canada on January 08, 2012:

Arlene, Hope that your gout gets better and thank you.

RH, Thanks

rjsadowski, My Dad always insisted on boiling them before bbqing or doing them in the oven. Skipping the boiling part saves so much time and they taste better to me. Thank you.

rjsadowski on January 08, 2012:

Great recipe. I prefer cooking ribs in the oven, particularly in winter.

Kelly Umphenour from St. Louis, MO on January 07, 2012:

This looks so good...wish I had some right now!

Arlene V. Poma on January 07, 2012:

I bookmarked this and hope my gout medication will "cover" me. If I end up crawling around the house in pain, I figure it will be worth it. Voted up and everything else.

Susan Zutautas (author) from Ontario, Canada on January 07, 2012:

Wayne, Slap Ya Mama is a such a great spice. I love all their products. Thanks for everything!

drbj, Thank you.

cooldad, Smoked ribs, would you like to trade?

Tina, It's basically a Cajun Spice. You can use any type of spice that you like.

Bill, Thanks, hope you enjoy the ribs.

WillStarr from Phoenix, Arizona on January 07, 2012:

Sounds great! I'm going to print this one!

Christina Lornemark from Sweden on January 07, 2012:

I would love to taste pork ribs seasoned your way! They look so tasty! But I wonder what "Slap Your Mama Cajun spice" consists of? I can not imagine that I will ever found it here... Can I do something similar myself or must I continue to watch this photo drooling:)

Great recipe Susan,


cooldad from Florida on January 07, 2012:

Great hub, I just so happen to be smoking ribs today. I love cooking ribs and usually I smoke them all day while watching football. In the interest of time, I've also cooked them in the oven before with great results. Your recipe is right on and will taste great.

drbj and sherry from south Florida on January 07, 2012:

Yummy, Susan. Thanks for sharing this recipe which seems to be finger-lickin' good. Like Wayne, I was tempted to take a bite out of the photo.

Wayne Brown from Texas on January 07, 2012:

Mmmm...I love that "Slap Your Mama" seasoning...it works good. Those ribs look so good right now that I considered printing out the picture and eating it! LOL! Thanks for sharing Susan! Up and Awesome! WB

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