These Memorial Day ribs combine a long, flavor-building rest with gentle oven cooking and a quick finish on the grill. The dry rub brings savory, smoky, sweet and warm spice notes, while the apple juice and sliced onion help keep the ribs tender before the barbecue sauce is caramelized over the fire.
American
Memorial Day Ribs
If you’ve ever been to my house for a barbecue, you’ll probably recognize these ribs because I make them a lot during the summer. They start in the oven so the meat becomes beautifully tender, then get a quick turn on the grill for those sticky, lightly charred edges I love. My dry rub has a little ginger and cinnamon tucked in with the familiar barbecue seasonings, giving the pork a warm flavor beneath the sauce. It’s an American cookout favorite that lets me do most of the work ahead and enjoy the company when it’s time to eat. Just put the extra sauce within reach and let dinner get a little messy.
Mary’s Introduction
THE RECIPE
Memorial Day Ribs
Prep 30 minCook 150 minTotal 540 min
Equipment Needed
- BBQ Tongs Shop this item
- Grill Shop this item
- Ovenproof Casserole Dish Shop this item
Ingredients
Dry Rub
Ribs
Instructions
Chef Notes
- A full baby back rib rack is estimated at about 2 pounds (roughly 30 to 32 ounces) for this nutrition calculation.
- Remove the silver skin before seasoning so the rub can flavor both sides and the finished ribs are easier to eat.
- Watch the ribs closely during the final grilling step because barbecue sauce can scorch quickly over medium-high heat.
- Nutrition note: The estimate assumes one full baby back rib rack weighs about 2 pounds raw and serves two. Actual rack weight and barbecue sauce brand will change the nutrition values.
- How do you know the protein is done? Insert an instant-read thermometer into the thickest meat between the bones without touching bone. Pork is food-safe at 145°F followed by a 3-minute rest, but ribs generally need about 190–205°F for the tender, pull-apart texture intended here. The meat should pull back from the bone ends and bend until the surface begins to crack; use temperature as the safety check and those tenderness cues as the texture check. A browned exterior is a secondary visual cue; verify the internal temperature.
Nutrition estimated per serving
948 Calories31.8 g Protein75.1 g Carbs58.1 g Fat25.5 g Sat. Fat2.5 g Fiber45.2 g Sugar4429 mg Sodium
View Full Nutrition Label
Nutrition Per Serving
Calories948
Protein31.8 g
Carbs75.1 g
Fat58.1 g
Sat. Fat25.5 g
Fiber2.5 g
Sugar45.2 g
Sodium4429 mg
Nutrition information is an estimate based on available ingredient data and can vary by brand, preparation and substitutions. It is provided for convenience and is not medical advice.
Ratings & Reviews
Be the first to rate this recipe.
YOU MAY ALSO LIKE
More from Mary’s Kitchen
How to Make Memorial Day Ribs
Mix the Dry Rub
Combine the kosher salt, brown sugar, dry mustard, thyme, ginger, cinnamon, cayenne, smoked paprika and onion powder.
Prepare the Ribs
Remove the silver skin from the baby back ribs.
Season and Refrigerate
Rub the dry rub over both sides of the ribs, then refrigerate for at least 6 hours and up to 12 hours.
Prepare the Baking Dish
Preheat the oven to 325°F, arrange the sliced onion in a large casserole dish and pour the apple juice over it.
Bake the Ribs
Place the ribs meat side down, cover with aluminum foil and bake for 2 hours, or until the meat is pulling apart from the bones.
Sauce and Grill
Heat the grill to medium-high, add the ribs and brush each rack with ¼ cup of barbecue sauce.
Char and Serve
Grill for approximately 2–3 minutes per side until charred, then serve with extra barbecue sauce.
Recipe Guidance
Storage
Refrigerate the ribs in a shallow airtight container within 2 hours. Store extra sauce separately if possible and use the ribs within 3 to 4 days.
Reheating
Place the ribs in a covered baking dish with a small splash of water or broth and warm at 300°F until they reach 165°F. Uncover, brush with sauce, and heat briefly at the end to reset the glaze.
Make Ahead
Cook the ribs through the tenderizing stage ahead, cool them promptly, and refrigerate them. Apply the final sauce or glaze and finish them on the grill or in the oven shortly before serving.
Serving Suggestions
Serve with extra sauce at the table and classic picnic sides such as slaw, corn, beans, or potato salad.
