Tom’s Ribs

ribs 3

In our home, I’m the head chef but Tom is definitely the grill master. Recently he asked me if I’d want to learn how to grill and I was quick to answer, “Ummm, no?!” I’m happy to leave it to him and take care of the rest.

About these ribs…I’m not really an eat-meat-off-the-bone kind of person but these ribs changed that. I actually request them, which is huge. He’s made them for guests a few times and they are always met with raves. Recently, Tom made a few flavors of ribs and the rest of the group got to vote on our favorite variety. These won hands down for their saucy flavor and sticky sweetness.  I thought it would be fun to share his recipe with you so you can end grilling season with a bang. You have Tom’s burger recipe…now it’s time to try his ribs.

Tom’s Ribs

Makes one rack, easily multiplied



  • ½ cup Bullseye Original barbecue sauce
  • 1/3 cup liquid honey
  • 3 tbsp. brown sugar
  • ½ tsp. cracked black pepper
  • ½ tsp. garlic powder
  • Pinch of cayenne pepper


  • 1 rack of ribs
  • ½ tsp. cracked black pepper
  • ¼ tsp. crushed red pepper
  • ¼ tsp. salt



Stir together the ingredients and chill for at least 30 minutes.


Cut rack in half. Put on a large pot of water to boil. Stir in the black pepper, crushed red pepper and salt. Once water is boiling, boil the ribs for 30 minutes. Once boiled, remove from the water.

Heat your grill to 350-400 degrees. Move the boiled ribs to the heated grill, bone side down. Immediately brush with the sauce mixture. Cook for about 9 minutes, basting every couple of minutes with the sauce. After the 9 minutes, flip ribs meat side down and immediately baste the bone side. Let sit for approximately 2 minutes, basting a couple more times throughout cooking and then flip back to meat side up, cooking for 6 minutes more and basting often. Flip them meat side down and baste again, cooking for another 2 minutes until ribs are lightly charred. Flip them once more and baste twice. Remove from heat.

Let the ribs stand 5 minutes for sauce to thicken. Serve.

Tom’s Notes:

If you need to keep the ribs warm until serving, keep them in the oven at 200 degrees.

You don’t want the ribs to be meat side down much as they will dry out and the sauce will melt off.

Barbecues can really differ so adjust your time/temperature accordingly. The ribs are already boiled so you really just want to achieve a nice char, smoky flavor and caramelized sauce with grilling.



One thought on “Tom’s Ribs

  1. Looks so good, that I think Tommy should make them for Sunday Supper, real, real
    soon. Please pass that on to him!!!

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