Saturday was delightful. Diane Jensen, the founder of Gresham and Myers spice company, came to the store and made ribs. She recruited her son and husband to help.Wonderful people, terrific ribs.

Time and again, people told us they were the best ribs they had ever tasted. They were surprised that they were so simple to make.

The meat’s not expensive either. Dianepaid $2.05 a pound at Sam’s club. Someone said that they were $1.79 at Albertsons.

I’ve never made ribs. They seemed too involved. Diane made them easy, basically three steps.

  1. Rub the ribs with the spices.
  2. Slow cook them in a crock pot or wrap them in foil and cook them on low heat in the oven.
  3. Coat them with sauce and finish them on the grill or under the broiler in your oven.

Her barbecue sauce is terrific, made with the same spice blend and few simple ingredients.

Easy Barbecue Ribs Recipe

A four-ounce canister of Gresham and Meyers Barbecue Rubwill make 3 slabs of regular ribs or 4 slabs of baby back ribs plus one recipe of barbecue sauce, about 22 ounces or 2 3/4 cups sauce. Extra sauce can be refrigerated.

It’s best to start these the night before. Then you can let the meat absorb the flavors of the spices overnight. Total cook time, including the slow cooker and grill, is three to four hours.

Both the sauce and the ribs can be made ahead of time. To make the ribs ahead, cook the ribs in the slow cooker or the oven and then store them in the refrigerator for up to ten days or the freezer for up to four months. Thaw the ribs before finishing them on the grill.

  1. Season the ribs generously with Gresham and Meyers Barbecue Rib Rub. Wrap the seasoned ribs in aluminum foil and store them in the refrigerator for at least 30 minutes and as long as overnight.
  2. To cook them in the oven, place the foil wrapped ribs in an oven set at 250 degrees and cook for two to three hours for baby back ribs and three to four hours for large ribs or until cooked and tender.
  3. To cook them in a slow cooker or crock pot, remove the foil and cook for the same times or until tender.
  4. For dry ribs, open the foil and sprinkle the ribs with more spice rub and cook uncovered on the grill on under the broiler in the oven for about 20 minutes checking frequentlytomake sure the molasses in the rub does not burn.
  5. For sauced ribs, open the foil and cover the ribs with sauce and cook uncovered as above.

Serve hot with more barbecue sauce as desired.

Diane’s Easy Barbecue Sauce Recipe

This can be made ahead of time and stored in the refrigerator for up to two weeks.

Mix all the ingredients in a saucepan and cook until the sugar is dissolved the sauce is hot.

To see more Gresham and Myers spices, click here.

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