Ron Wilson

Ron Wilson

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Frank's BBQ Ribs

Two step BBQ pork ribs


3-4 pounds ribs

Spice rub and bbq mop sauce

Instructions: remove silver skin

Silver skin on underside needs to be removed. If left on, it keeps seasoning from penetrating and cooks tough.

Slide knife under skin, lift and loosen until you can grab and pull it off.

Savory spice rub

Granulated garlic is dry processed in larger pieces and less potent than powder.


4 tablespoons granulated garlic or 3 tablespoons garlic powder

2 tablespoons chili powder

1 tablespoon plus 1 teaspoon ground cumin

1-1/2 tablespoons Kosher salt or 1 tablespoon plus 1 teaspoon regular salt

1 teaspoon freshly ground black pepper, coarse grind

1 teaspoon Spanish smoked sweet paprika

1 teaspoon allspice

Couple shakes ancho chili or cayenne powder (optional)


Mix everything together. Reserve 1 tablespoon or so for sauce.


Preheat oven to 275.

Pat rub generously on each side, a generous teaspoon or so.

Place ribs, curved side up, on baking pan. Pour 1/4 cup water, beer or broth around ribs.

Seal tightly with foil so ribs can steam.

Roast until fork tender but not falling apart, 2-1/2 to 3 hours. 

Grill on medium high. Brush with mop sauce several times on both sides.

They’re done when charred a bit.

Serve with more sauce.

Spicy BBQ mop sauce

After cooking, taste and add more of any ingredient, if necessary.


2 cups regular catsup

1/4 cup cider or red wine vinegar

3 tablespoons Worcestershire

1/3 cup packed brown sugar

2 tablespoons molasses

2 tablespoons whole grain mustard, or your favorite

1 tablespoon Tabasco

1 tablespoon reserved rub

Couple shakes liquid smoke and ancho chili powder or cayenne


Put ingredients in pan and bring to boil. Reduce to simmer and cook until thick, 20 minutes or so, stirring occasionally.

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