I have been lucky enough to be treated to fabulous ribs from Master Barbecuers (take a bow, Mr. Deggelman) with years of experience. My husband, however, prefers not to see his dinner in its raw form; just please hand him a plate of something hot and wonderful and he’s happy. No male ego issue here. So when I found this recipe from Bon Appetit two years ago it solved our 4th of July dilemma of how to have our favorite summer meal with my minimal skills on the grill! This recipe has you baking the ribs wrapped in foil in the oven up to three days ahead, and then doing the child’s play of throwing them on the barbecue for about 10 minutes to heat and char them. Hot delicious, falling off the bone ribs slathered in sauce; my mouth is watering right now!
2 1/2 tsp. kosher salt
1 Tbs. dry mustard
1 Tbs. paprika
1/2 tsp. cayenne pepper
1/2 tsp. 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 home made barbecue sauce plus more for serving
Preheat the oven to 350 degrees. Combine the first five ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle the rub mixture all over the ribs. Wrap ribs individually and divide between two baking sheets.
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 four-cup heatproof measuring cup; reserve juices. 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. Cover and chill the juices. Rewrap ribs in foil and refrigerate.)
Build a medium hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in the barbecue sauce to blend.
Grill the ribs, basting with the 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. Serves 8.
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