World's Best BBQ Ribs & BBQ Sauce Recipe Recipe Video

Chef Keith Lorren shares his famous smoked bbq ribs recipe.


Preparation Time1 Hr 30 MinCooking Time2 Hr 0 Min
Ready In3 Hr 30 MinDifficulty LevelMedium
Health IndexJust EnjoyServings8
Main Ingredient


 Ribs4 Pound
 Salt3 Tablespoon
 Olive oil2 Tablespoon
 Apple cider4 Tablespoon
 Barbecue rub9 Ounce (Three packets or more of Keith Lorren's barbecue rub)
 Butter6 Tablespoon
 Celery1 Cup (16 tbs), chopped finely
 Bell pepper1 Cup (16 tbs), chopped finely
 Onion1 Cup (16 tbs), chopped finely
 Tomato paste1 Cup (16 tbs)
 Ketchup2 Pound
 Brown sugar1 Cup (16 tbs)
 Apple cider vinegar1 Cup (16 tbs)
 Yellow mustard2 Teaspoon
 Black pepper1 Teaspoon
 Liquid smoke2 Teaspoon
 Bay leaf2 Medium
 Scotch bonnet pepper1 Small


1) Remove membrane and excess fat off the ribs and place it in a big tin foil.
2) Cut off the extra piece of meat beside the ribs.
3) Using a knife, make holes in the meat.
4) Sprinkle salt over the meat.
5) Drizzle olive oil and spread evenly over the meat.
6) Pour apple cider over meat.
7) Sprinkle a lot of the barbecue rub and rub into the meat.
8) Marinate overnight or for a few hours.
9) Bake for 1.5 hours at 300 degrees.
10) Remove the ribs from the oven and transfer about a cup of the juices into the barbecue sauce.

11) Prepare grill with coal, wood, and spices.
12) Grease the grill and place the ribs, basting with the juices in the foil container.
13) Close the grill and allow it to smoke.
14) Once done, move the ribs to the hot side of the grill so that it can char a bit.
15) To make barbeque sauce, add 3 tablespoons of butter into a pan.
16) To the butter, add celery, onion, bell pepper, and tomato paste and mix well.
17) Add the ketchup, brown sugar and turn heat low to simmer.
18) Add the apple cider vinegar, mustard, pepper, liquid smoke, bay leaves, and one scotch bonnet pepper.
19) Mix well and allow to slow cook for 1.5 hours till the sauce has reduced.
20) Once the sauce has reduced, add 3 tablespoons of butter, combine well and remove from heat.

21) Cut the ribs and serve with the barbecue sauce and collard greens. Devour everything except the bone. Be careful not to eat your fingers off!