Thrilling Grilling! Dry Rub Ribs with BBQ Sauce Slow Cooked then Grilled

Heat from the grill causing visual shake!!!

BBQ ribs will always remind me of late nights out on deck of the classic ship the SS Norway! A beautiful ship that used to be the SS France.
One night a week used to be country & western night, and at midnight, we would go outside for country music and dancing and a wonderful buffet, full of smoked everything and live food grilling to order. A favorite of mine was the ribs. They used to be accompanied by grilled sweetcorn, coleslaw, BBQ beans and American potato salad, that I still love to make fresh! I will drop the recipe for that at the very end!


2 Tbsp garlic powder
2 Tbsp onion powder
2 Tsp paprika
2 tsp chili powder
1 tsp ground cumin
1 tsp table salt
1 tsp black pepper
3 Tbsp dark brown sugar
1 1/2 Tbsp canola oil

24oz / uncooked baby back ribs

Barbecue sauce to serve (see recipe below for easy BBQ sauce)

Combine all spices, salt, and sugar in a bowl; set aside.
Lay a large piece of plastic wrap on your work surface. Place ribs on the plastic wrap and coat evenly with the oil. Rub both sides thoroughly with the spice rub; place in a lidded container and let sit at room temperature for 1 hour.
Turn the crockpot to low and place the ribs put the lid on and cook for 4 hours.

When ready, light the grill and heat with the coals on ones side.
Place the ribs on the side of the grill that the coals are not under and cook turning for about 5 minutes.

Serve with BBQ sauce to dip or slather.

Easy BBQ Sauce

  • 1 tbs veg oil
  • 250ml ketchup
  • 25ml White wine vinegar
  • 75ml soy sauce
  • 1 shallot, peeled and diced
  • 1 clove crushed garlic
  • 1 red chilli diced
  • 100g Soft Brown sugar
  • 100ml maple syrup

Gently fry the shallot in oil then Mix all the remaining ingredients in a pan and gently warm through to dissolve the sugar. Reduce a little more if you need to thicken.

American Potato Salad

1lb/ 450g salad potatoes/ red potatoes or waxy
1 stalk of celery thinly sliced
2-3 scallions / spring onions chopped
1/4 cup chopped parsley (approx 3 tbsp)

1 cup / 250ml mayonnaise
2 tbsp red wine vinegar

Himalayan salt & white pepper

Chop the potatoes into cubes and place in salted boiling water, cooking for 10 minutes. Then drain and place in cold water to stop them cooking. Drain and dry.

Place the potatoes with the next three ingredients in a large serving bowl.

Blend the mayo and vinegar in a bowl or jug, then add to the serving bowl and fold through thoroughly. Season to taste. Refrigerate until ready to serve.