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Katie Lee's Fall-off-the-Bone Barbecue Ribs

Katie Lee's BBQ Ribs + Peach-Bourbon-Bacon Baked Beans
Katie Lee's BBQ Ribs + Peach-Bourbon-Bacon Baked BeansNathan Congleton / TODAY
Cook Time:
3 hrs
Prep Time:
5 mins

Chef notes

My husband Ryan taught me this technique with the foil and I'll never make ribs any other way! It's so easy and foolproof. He and his brothers are super into barbecue and always trying out new methods.

Technique tip: Wrapping the ribs in aluminum foil steams them and makes them super tender, then they go on the grill to get a crispy crust.

Swap option: You can also use this for spare ribs and use any sauce that you like, homemade or store bought.


  • 2 tablespoons chili powder
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon olive oil
  • 2 racks baby back ribs
  • 1 cup barbecue sauce



Preheat oven to 250°F. Combine the chili powder, salt, pepper, garlic powder, and onion powder in a small bowl and rub the mixture on both sides of the ribs.


Place each rack of ribs on a large piece of aluminum foil, shiny side up. Wrap tightly and place on a baking sheet. Bake for 3 hours.


Preheat an outdoor grill to medium high (if you don't have access to a grill, use your broiler). Unwrap ribs and baste with a few tablespoons of barbecue sauce. Grill about 5 minutes per side until browned and crispy.


Cut the ribs between the bones and toss in a large bowl with remaining barbecue sauce. Serve hot.