20 Minutes to Best-Ever Barbecued Ribs**

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 Prep 20 mins    Bake in oven  2-3 hours    Eat 2 hours 20 mins

Best-Ever Barbecued Ribs

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.

Mix the Dry Rub and spread on Ribs.

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.

Use heavy-duty foil and sprinkle dry rub on ribs.

In a matter of a few minutes you can mix together the dry rub ingredients and then spread onto both sides of the ribs. 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.

Fold over each of the ends twice to seal the ribs inside the foil pouch.

Fold over each of the ends of the foil two times to seal in all the goodness and place the pouch on a baking tray.  The foil pouch will puff up in the oven and steam the ribs.

Bake the Ribs 2-3 hours in the oven. You can make a few days ahead.

Ribs baked in foil pouch for 2-3 hours are falling off the bone tender.

After 2-3 hours in the oven, the ribs are falling of the bone tender. You can make them a few days ahead and store in the fridge.  When you open the packets, remove any accumulated grease before placing them on the grill.

Brush the Barbecue Sauce on the Ribs and place on the grill until charred on each side.

Barbecue sauce brushed over ribs and grilled to perfection!

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!

Nicely trimmed sparerib racks from Costco made these ribs easy to make.

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.

Falling off the bone tender. Cut them up with poultry shears or kitchen scissors.

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!

The Best-Ever Barbecued Ribs.

Barbecued ribs made the easy way.

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!

I will never use another ribs recipe.  These ARE the BEST-EVER Barbecue Ribs!  Try them yourself and I’m sure you will agree.

Boston Baked Beans

My Boston Baked Beans are the perfect side dish to serve with your tender, fall off-the-bone ribs.  Get the recipe here.

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Print the Home-made Barbecue Sauce Recipe.

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4 from 2 votes

Best Ever Barbecued Ribs

I adjusted this winning recipe for ribs from Bon Appetit's July 2012 issue. They truly are the best ever. With only 20 minutes of hands on time, you have the falling off the bone tender ribs of your dreams. I've made these numerous times and am totally hooked and so is everyone I've served them to. For best success, use Costco St. Louis ribs for best and make day before, finish on the grill.

Prep Time20 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 20 minutes mins

Course: Main Course

Cuisine: American

Servings: 12

Ingredients

• 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

Instructions

• 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).
• 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.
• ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM

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:

Read More http://www.bonappetit.com/recipes/2012/07/best-ever-barbecued-ribs#ixzz23UcxCyYZ