Grill the perfect BBQ Ribs this weekend!

Summertime and BBQ ribs on the grill are a perfect match, but we know cooking ribs at home can seem intimidating.  Each summer our meat cutters are asked how long to cook ribs, which cuts to select and how many ribs are needed per person. To help we’ve created this easy guide to help our customers navigate the many choices. Sister Sharon’s simple recipe (found below) makes grilling BBQ ribs at home easy and delicious. We know your family coming back for seconds!

Of course the very best ribs start with the very best pork! McGinnis Sisters ribs are cut from Pennsylvania farm fresh all natural pork. We work with a family of farms that have been raising tender, juicy, natural pork for over 100 years. These hogs are raised in a stress-free environment, given the best care and are certified by the American Humane Association. As with all of our meats, our pork is hormone and antibiotic free.

The main cuts of slab ribs are McGinnis Sisters Baby Backs, Restaurant Style and St. Louis Style ribs. That’s right we have our very own cut of ribs!

McGinnis Sisters Baby Backs cut from lean, curved slabs, taken from the pig’s rib cage near the backbone. Our ribs have about two extra inches of meat left on the bone and are prized for their sweet, juicy flavor. A full rack has about eight ribs and we recommend about 1 pound per person.

Brentwood Meat Team Leader Ed with McGinis Style Baby Back Ribs

Restaurant Style ribs are baby back ribs that you would expect when ordering ribs at a typical restaurant. They are still lean and tender but don’t have those extra two inches of meat found on the McGinnis Sisters Baby Backs.

Ed with traditional Restaurant Style Ribs

St. Louis Style Ribs are a trimmed down version of pork spareribs, this Midwestern favorite has a fatty strip of cartilage and the connective tissue removed. The result is a delicate cut that is easy to handle and cooks more evenly than some regular spareribs. A full rack has about thirteen ribs and weighs about 2½ pounds. We recommend about 1 to 1½ pounds per person.

Meat Cutter Richard with St. Louis Style Ribs

Pitmasters may swear by “low and slow” grilling, but the easiest way to get tender meat on most pork ribs is to precook them in the oven before grilling. Sister Sharon’s recipe is super easy and will result in perfect ribs every time!

McGinnis Sisters Baby Back Ribs


2 Racks of McGinnis Sisters Baby Ribs

Pork Rub With Love

McGinnis Sisters BBQ Sauce


Preheat the oven to 275F. Line a rimmed baking sheet with foil for easy clean-up. Remove bone side silver skin, brush ribs with olive oil, and then rub both sides of the ribs with Pork Rub with Love. Add just a bit of liquid to steam the ribs in the oven. Do not submerge.

Cover the ribs tightly with foil and bake for 3 hours, flip a few times during the roasting, and add a bit more liquid as needed. Glaze ribs with your favorite BBQ sauce and place back in oven meat side up at 350-375 F degrees for an additional 15 minutes, or until the BBQ sauce caramelizes.


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  1. Kay says:

    How much liquid do you put in the pan? Do you use water?

    And do you cover the pan with foil for the initial 3 hours?


  2. Kathleen Greco says:

    Could you please set up your site so we can print only the recipes ?

  3. Kathleen Greco says:

    Could you please set up your web site so that we can print only the recipe?

  4. Kathleen Greco says:

    I would like to copy just the recipes you provide on facebook. Is that possible? I seem to get all of the advertisements, etc. Thanks

    1. McGinnis Sisters says:

      Yes, we are open to that as long as you credit or link them back to our page. https://www.facebook.com/McGinnisSistersSpecialFood?ref=ts&fref=ts

      Thank you for asking!

  5. Kathleen Greco says:

    Sorry I sent so many requests. I didn’t think they went through.

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