Prep 20 mins Bake in oven 2-3 hours Eat 2 hours 20 mins
I am always suspect of a recipe that calls itself Best-Ever anything…plus I get weak in the knees for great barbecue, but I am now sold! I read the Best-Ever Barbecued Ribs recipe that was on the cover of the July issue of Bon Appetit and I was mainly attracted to how easy the recipe would be to make in our Summertime Cooking Class. The class is only three hours long, so we needed a ribs recipe that would be quick and easy. **Even though the ribs took 2-3 hours in the oven, I was not daunted. I reasoned that I could do the simple prep by applying the dry rub to the ribs and have them in the oven as my students were arriving to class. Then they could finish up the job during the class.
The secret to success is in the foil pouch, which you make with two sheets of heavy duty aluminum foil or one piece of extra wide heavy duty foil that you can fold over. It holds in the moisture and the flavor as the ribs cook. Also, make sure to use kosher salt, not table salt in the dry rub or your ribs will be too salty…or reduce the table salt greatly.
Thank you Bon Appetit! These were the Best-Ever Barbecued Ribs I have ever made in my barbecuing career. Thanks to Costco for the nicely trimmed package of 3 racks of spareribs from Swift Premium, which made the job even easier.
What was wonderful about them? We’re talking falling off the bone tender! Mouth-watering flavor from the salt and spices in the dry rub! ….and add my favorite condiment in the world – barbecue sauce – homemade or store-bought and I’m in heaven! Everyone had the same reaction to these babies! What I also loved is that I didn’t have to use the pricey baby back ribs to achieve the tender falling off the bone heaven. Also, they were not slow cooking all day long, meaning I could make these in an evening instead of carving out an entire day to devote to great barbecue!
The extra rack we ate a couple days later taught me that the ribs hold together on the bone better when you refrigerate the racks after cooking in the oven. And then do the final barbecuing a day or even a few hours later. However, you may not be able to wait that long, once the smells are wafting out of your kitchen!
Best-Ever Barbecued Ribs
Active Time: 20 minutes + 2-3 hours in the oven. Serves 12
I’ve changed a few things from the Bon Appetit recipe based on my experience, which I’ve included below:
- 2 1/2 tablespoons kosher salt (not table salt)
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 3 St. Louis-style spareribs racks
- 1 cup store-bought or homemade barbecue sauce plus more
Preheat oven to 350°. Combine first 5 ingredients in a small bowl. Place each rack of ribs on heavy duty aluminum foil; sprinkle rub all over ribs. Place another sheet of aluminum foil over the ribs and seal all four sides by folding over twice. Place on baking sheets and place in oven.
Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Rewrap ribs in foil and chill.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
Grill ribs, basting with barbecue sauce 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. A poultry shears works great for cutting them. Transfer to a platter and serve with additional barbecue sauce.