BBQ Cracker Country-Fried Ribs

We bet you've never had ribs like these juicy, fall-off-the-bone BBQ Cracker "Country-Fried" Ribs before. They've got a crispy butter cracker coating and are basted in Sweet Heat BBQ Sauce. No need to be intimidated by ribs that take a full day to smoke – start these in the afternoon, and they'll be ready for dinner. You'll want to make this rib recipe again...guaranteed.


BBQ Cracker Country-Fried Ribs

  • 2 (2.5-lb.) racks St. Louis-style pork ribs

  • 4 tablespoons light brown sugar

  • 1 tablespoon chili powder

  • 1 tablespoon sweet paprika

  • 1 tablespoon kosher salt

  • 2 teaspoons garlic salt

  • 2 teaspoons ground black pepper

  • 1 teaspoon dry mustard

  • 1 teaspoon cumin

  • 1 sleeve round butter crackers

  • One bottle spicy-sweet BBQ sauce for basting, plus extra for dipping     

Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off (this will make ribs more tender). Combine spices in small bowl. Rub ribs with spice mixture, reserving 1 tablespoon for final stages of cooking. Massage spice mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags or a 13- x 9-inch baking dish and chill for at least one hour.

Preheat oven to 350°F. Remove plastic wrap from slabs. Wrap each slab, meat side down, in heavy-duty aluminum foil. Bake foil-wrapped slabs, meat sides down, on a large baking sheet at 350°F for 1 hour. Unwrap slabs, and brush 1 cup spicy-sweet BBQ sauce over them. Rewrap slabs in foil, and bake an additional hour.

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