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Best-Ever Barbecue Ribs
Bake dry-rubbed pork ribs in the oven, then move them to the grill and baste with sauce for tender, sticky BBQ ribs so good you'll lick your fingers clean.
👥 8 Servings⏳ Prep: 20 min👤 Mary-Frances Heck📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●measuring cup
- ●cutting board
📝 Preparation Steps
1
Preheat oven to 300°. Combine 2½ Tbsp. Diamond Crystal or 4½ tsp. Morton kosher salt, 1 Tbsp. dry mustard, 1 Tbsp. paprika, ½ tsp. cayenne pepper, and ½ tsp. freshly ground black pepper in a small bowl. Place each rack of 8 lb. baby back ribs or St. Louis–style spareribs on a separate double layer of aluminum foil; sprinkle spice rub all over ribs. Wrap racks individually in foil and divide between 2 baking sheets.
½ Tbsp. Diamond Crystal or 4½ tsp. Morton kosher salt2. dry mustard1 Tbsp. paprika1 Tbsp
2
Bake ribs until very tender but not falling apart, about ⏱️ 2 hours for baby back ribs or ⏱️ 3 hours for spareribs. Carefully unwrap ribs; pour off any juices from foil into a heatproof measuring cup and reserve for another use. Let ribs cool completely. Do Ahead: Ribs can be baked 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the gril). Rewrap cooked ribs in foil and chill.
3
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Grill ribs, basting with up to 3 cups 15-minute BBQ Sauce or store-bought barbecue sauce, turning frequently, until lacquered and charred in places and heated through, 7–⏱️ 10 minutes. Transfer ribs to a cutting board and let cool slightly. Cut between ribs to separate. Transfer to a platter and serve with any remaining barbecue sauce. Editor’s note: This recipe for BBQ ribs was first printed in our July 2012 issue. Head this way for more easy summer recipes →
15-Minute BBQ Sauce or store-bought barbecue sauce3 cups
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