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Larry's Smoked Ribs with Signature BBQ Sauce

Larry's Smoked Ribs & Sauce

Contributed by : Amherstburg Food and Fellowship Mission
amherstburg-food-and-fellowship-mission-20250410012326
Canadian Recipes : Dinner Recipes

Larry Girard’s famous smoked ribs are a fan favourite at Wolfhead Distillery—and now, you can recreate them at home. Inspired by a fellow chef back in the 1980s, Larry adapted the technique to make tender, fall-off-the-bone ribs without a smoker, using clever kitchen hacks and liquid smoke. Paired with his signature house-made barbecue sauce, these ribs are bold, savoury, and bursting with flavour. Easy enough for a backyard cookout but impressive enough for guests, this recipe reflects Larry’s decades of culinary expertise—and his belief that great food should always be approachable, delicious, and shared with people you love.

Total Time

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Cook Time

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Recipe Servings

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Ingredients for
Larry's Smoked Ribs & Sauce

The following recipe is an instruction on how to smoke ribs at home using Liquid Smoke from any grocery store and applying them to your ribs then all the cooking is done in your home oven:

  • 1 rack of baby back ribs or ribs
  • 1 bottle of liquid smoke (type of smoke flavor is up to you)
  • Colonial Seasoning salt (purchased at Colonial Coffee in Windsor)
  • Garlic Powder (NOT GARLIC SALT)!
  • Black pepper
  • Water

BBQ Sauce - Mix with a whisk in a stainless-steel bowl and place in a squeeze bottle or airtight container for weeks.

  • 4 cups ketchup
  • 1 cup mustard
  • Tbsp cumin
  • Tbsp garlic powder
  • Tbsp brown sugar
  • Tbsp season salt
  • Teaspoon pepper
  • 1/4 cup vinegar

How to Make
Larry's Smoked Ribs & Sauce

First take a fork and peel the skin off the back of the rib by running a fork along the smallest bone and catching the skin then pull it off and discard.

  1. Take the rib or ribs and season generously on both sides with the Colonial Seasoning salt, garlic powder and pepper. Now place on a sheet pan, meat side up, in a preheated oven at 350°F. Bake ribs in the oven until the meat is browned. Approximately 20 minutes.
  2. Once browned, remove the ribs from the sheet pan and place them in a roasting pan on their sides, and fill the roasting pan 1/4 way with water and the liquid smoke. Double foil the roasting pan (using SHINY side down to repel heat right back into your food).
  3. Cook for 45 minutes to an hour. Check for tenderness and FALL OFF THE BONE FACTOR, then remove them and discard the liquid smoke water. 
  4. You're now at decision-making time. These ribs can be transferred to a BBQ, then glazed with BBQ sauce, then served, or they can be frozen in freezer bags for future use.

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