Barry’s Killer BBQ Ribs and His Sauce Recipe, Too

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Barrys-famous-ribs-and-sauce.jpgBarry… not Larry. Cathi’s husband, a real catch. Besides being one of the handiest men on the planet, he’s a fabulous cook. This weekend together in Big Bear at their family’s mountain cabin consisted of our foursomes’ ice chests full of ingredients, wine & pines… good times. Let’s get cracking on Barry’s Famous Barbecue Ribs and Sauce Recipe.

Barbecue teamMy Larry adores great BBQ ribs. He doesn’t get them often, but when he does, he has sky-high standards that border on true rib snobbery. Barry’s ribs blew us away. All the right moves – (1) meaty; (2) pork, not beef; (2) falling off the bone tender;  (3) really great sauce.

If you are new to making your own BBQ ribs, start with Barry’s process and it will become YOUR signature style. You will impress the heck out of everyone, guaranteed. Here is how Barry does it:

The meat – pork!  Don’t bother with beef, not tasty enough. Super huge rib racks. Stater Brothers meat case.

The timing – for a 6 PM dinner, plan on starting all this by 2 PM. Take your time. You have to first simmer the ribs in liquid in the oven. Make sauce. Prep corn. Then grill.  Then let them sit.

The first step – preheat the oven to 165 degrees F.  Put ribs in deep baking pan, add beer to cover. Bake at this low temperature for 1-1/2 to 2 hours, until “nice and brown,” sez Barry.  This contributes flavor AND the fall-off-the-bone quality.  Barry reports, “When ribs are put in oven, it should be at a slow simmer, what ever the oven temp needs to be for that to happen. ”

IMG_4862The grill – at the cabin, it’s a vintage Weber charcoal grill.  Get those briquettes heating up to have a hot grill ready when the ribs come out of the oven. Adjust your gas one accordingly.

The sauce – 1/2 cup ketchup, 1/4 cup apple cider vinegar, 1 teaspoon ground mustard, enough brown sugar to thicken the sauce and “to taste”.”  Barry uses a good amount of the brown sugar, so you will want to taste as you go.

The grilling step – brown each side of meat as you slather with sauce. Turn a second time and grill each side, slathering more sauce. You will cook until the center is JUST not pink anymore, so poke a thick part of meat with your finger and feel for “firmness.” Too soft and it isn’t cooked enough. This takes practice so you will most likely cut into the meat to peek. OK, do that but NOT a lot of times, you are releasing juices.

The corn in the photo – cleaned, smeared with butter and minced garlic, wrapped in foil. Onto the grill at the same time as the meat.

The resting step – once cooked and removed from the grill, the ribs should rest UNCUT for about 10 minutes to reabsorb the juices.  Don’t be tempted to start cutting.

Desired doneness




When I said Barry was one of the handiest men on the planet, it’s no exaggeration. Case in point, he built this Manly Work Station (above) from a dead tree they removed from the property. A foodie’s dream – chop on it, slop it up, freeze it under snow in the winter.  PS – that (photo above) isn’t the cabin, that’s the shed. Here is my car posing in front of their darling real log cabin:


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{ 3 comments… read them below or add one }

1 Carolyn September 8, 2012 at 12:05 am

Jealous! Sounds like a fun fabulous cozy weekend.
Yes the ribs are seriously good. I’ve had the pleasure of eating them. I wanted to lick the plate.
The only thing missing is the image is above is the “Rent a Husband” sign. Does Cathi rent him out?

2 Jean | Delightful Repast September 4, 2012 at 11:00 am

Patti, this looks delightful! My poor little gas grill is on the fritz, so I’ve been doing a lot of oven-barbecued things. I hope to have a new gas grill by next spring. Just not a charcoal kind of gal. I’ll borrow Greg’s phrase and say that grilling with charcoal, or wood, takes “a special soul.”

3 sippitysup August 31, 2012 at 4:29 pm

Darling is right. I love these sorts of weekend especially when somebody makes something like ribs. Because I can cook a lot things really well. But ribs take a special soul. GREG

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