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.
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