Robert Ribs Recipe

Name: Robert Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 racks baby back ribs; 1 cup soy sauce; 1 cup Worcestershire sauce; 2 tablespoons Rib Rub, recipe follows; BBQ Sauce, recipe follows; 3 tablespoons light brown sugar; 2 tablespoons cayenne powder; 2 tablespoons garlic powder; 2 tablespoons onion powder; 2 tablespoons white pepper; 2 tablespoons kosher salt; 1 tablespoon dry mustard, such as Coleman's; 1 tablespoon course black pepper; 5 teaspoons seafood seasoning, such as Old Bay; 1 teaspoon ginger powder; 3 cups ketchup; 1 cup brown sugar; 1 cup rice wine vinegar; 1/2 cup stone ground mustard; 1/3 cup Worcestershire sauce; 2 tablespoons cayenne pepper; 1 tablespoon sea salt

Servings: persons

4 racks baby back ribs
1 cup soy sauce
1 cup Worcestershire sauce
2 tablespoons Rib Rub, recipe follows
BBQ Sauce, recipe follows
3 tablespoons light brown sugar
2 tablespoons cayenne powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons white pepper
2 tablespoons kosher salt
1 tablespoon dry mustard, such as Coleman's
1 tablespoon course black pepper
5 teaspoons seafood seasoning, such as Old Bay
1 teaspoon ginger powder
3 cups ketchup
1 cup brown sugar
1 cup rice wine vinegar
1/2 cup stone ground mustard
1/3 cup Worcestershire sauce
2 tablespoons cayenne pepper
1 tablespoon sea salt

1
Prepare a smoker to high heat, 450 degrees F.
2
To prepare the ribs, remove the silver skin from the back or under rib side.
3
Mix the soy and Worcestershire sauces together.
4
Then on a baking sheet or pan, mop on the basting liquid and sprinkle with the Rib Rub.
5
After basting and seasoning, place the ribs on the rack of the smoker and cook for 1 hour.
6
Mop or baste twice during cooking.
7
Once the ribs have cooked for 1 hour, glaze with BBQ Sauce and finish for a final 10 minutes to allow the sauce to glaze the ribs.
8
Serve and enjoy.
9
Cook's Note: Ribs may require additional cooking time due to size and tenderness.
10
With a wooden spoon, blend the brown sugar, cayenne, garlic powder, onion powder, white pepper, salt, dry mustard, black pepper, seafood seasoning and ginger powder until mixed.
11
Then bag until usage.
12
In a bowl, whisk together the ketchup, sugar, vinegar, mustard, Worcestershire sauce, cayenne and salt in a saucepan over low heat.
13
Cook for 5 to 6 minutes to blend flavors.
14
Remove from the heat and hold until using.

582

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 4 racks baby back ribs, 1 cup soy sauce, 1 cup Worcestershire sauce, 2 tablespoons Rib Rub, recipe follows, and more.

Yes, Robert Ribs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Robert Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions