Jack Atkins’ Famous Double-Secret Western Ribs

A perfectly grilled rack of ribs coated with a rich, glossy, and caramelized barbecue glaze, resting on a black slate serving board. The ribs have a smoky, charred exterior with deep, savory flavor. Garnished with vibrant red cherry tomatoes and fresh thyme sprigs, adding a touch of color and freshness to the hearty dish.

The secret’s out, and you’ll be glad it is. Jack Atkins’ Double-Secret Western Ribs bring together unexpected flavors like Merlot, balsamic vinegar, and Frank’s Hot Sauce, creating a unique, fall-off-the-bone rib experience. The hard boil technique tenderizes the meat for hours, making these ribs incredibly soft and juicy, while a final glaze of Big Bob Gibson BBQ Sauce adds a smoky-sweet finish. If you love slow-cooked, melt-in-your-mouth ribs, this recipe is a must-try.

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Serving Size: 10
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Ingredients

  • 10 lbs. Joe’s Western Ribs
  • 1/4 cup merlot
  • 6 dashes italian seasoning
  • 6 dashes cilantro
  • 6 dashes garlic salt
  • 1/2 cup Big Bob Gibson BBQ
  • Sauce
  • 4 dashes Frank’s Hot Sauce
  • 1/3 cup balsamic vinegar

Instructions

  1. In a large pot, mix all ingredients except Joe’s Western Ribs and Big Bob Gibson BBQ Sauce.
  2. Place Joe’s Western Ribs into pot. Add water to just barely cover ribs. Bring to a hard boil.
  3. Simmer Joe’s Western Ribs for 3-4 hours. Strain water off and place ribs on cookie sheet.
  4. Cover with Big Bob Gibson BBQ Sauce and place on grill to cook on medium heat for 1/2 hour.

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