Barbecued Ribs


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These marinated ribs are the perfect addition to the summer barbecue.

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  • 10 lbs. pork ribs
  • salt
  • pepper
  • Tony Chachere's Creole Seasoning
  • garlic powder
  • 1 C. Worcestershire sauce
  • 7UP or beer
  • Favorite barbecue sauce
  • wood chips

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On the day before cooking, place the ribs in a deep aluminum tray. Season generously with salt, pepper, garlic powder and Creole seasoning. Add one C. Worcestershire sauce to the tray. Add enough 7-Up or beer until the ribs are nearly covered. Cover and refrigerate overnight. On the big day, allow coals to "get right." Move the coals to one end of the pit. Place ribs on the opposite end. Shut lid of pit and allow ribs to cook four to six hours. During cooking, ribs should be turned and based several times with your favorite barbecue sauce. This will seal in the flavor. Wood chips can be added to the fire anytime during cooking.

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