Best-Ever Barbecued Ribs
(from nmgresearch’s recipe box)
Choose baby backs or spareribs, then follow our three simple steps: Season, bake, and grill. Use bottled sauce emboldened with the ribs’ own juices to give the ribs a final sticky-sweet shellacking.
Source: Bon Appetit
Prep time: 20 minutes
Cook time: 190 minutes
Serves 8 people
Categories: MEATS
Ingredients
- 2 1/2 tablespoons kosher salt
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
- Low-salt chicken broth (optional)
- 1 1/2 cups store-bought or homemade barbecue sauce plus more
Directions
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Preheat oven to 350. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. wrap racks individually and divide between 2 baking sheets.
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Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely.
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Heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
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Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.