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“Weber's Big Book of Grilling”
2hrs 40mins

Ingredients Nutrition


  1. Make the rub: in a bowl combine the rub ingredients; mix well.
  2. Coat the ribs with the rub and place in a large, resealable plastic bag.
  3. Press the air out of the bag and seal tightly, place in a bowl, and refrigerate 2-8 hours.
  4. Make the sauce: in a saucepan over low heat, melt the butter and saute the celery and onion until tender, about 10 minutes.
  5. Add in the remaining sauce ingredients; bring to a boil.
  6. Decrease heat, cover, and simmer 15 minutes.
  7. Pour some of the sauce in a small bowl to use for basting the ribs.
  8. Let the ribs stand at room temperature for 20-30 minutes before grilling.
  9. Grill, rib side down, over indirect medium heat until the meat is very tender and has pulled back from the ends of the bones, 1 ½ to 2 hours.
  10. During the last 20 minutes of grilling time, baste frequently with the small bowl of sauce.
  11. Remove from the grill and let rest for 5-10 minutes before slicing into individual ribs.
  12. Reheat the remaining sauce and serve on the side with the ribs.

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