My go-to rib recipe for fall-off-the-bone ribs. Slow cook them in the oven then finish them on the grill for the most flavorful, juiciest barbecue ribs ever.
What is your favorite part of a barbecue meal? I love the creamed corn, brisket (I am from Texas after all), and of course the ribs. If i had to choose it would be ribs, honestly. This has been my go-to recipe for years, if we have a Holiday weekend coming I always put these on the menu.
The best part is you can cook them in the oven up to three days in advance (actually the longer in advance the better!). Then they go in the fridge to let the flavors meld and truly develop over time. then once are you are ready to have a feast, mix your sauce together and throw these babies on the grill for a few minutes to get them hot and charred, baste them with your sauce. And there you have it – barbecue ribs just as good as your local bbq joint.
These ribs fall off the bone after hours in the oven, then a few minutes to get charred on the grill.
- 2 tablespoons kosher salt
- 2 tablespoon dry mustard
- 2 tablespoons paprika
- 1 teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
- 4 pounds ribs 4 baby back rib rack or 2 St. Louis-style spareribs racks
- 1½ cups barbecue sauce plus more
- Chicken broth optional
Preheat oven to 350°.
Combine first 5 ingredients in a small bowl and stir together. Rub ribs with seasoning, and place each wrap on a double layer of foil individually.
Wrap each rack so they are fully concealed, and place racks on baking sheets in a single layer.
Bake baby back ribs for 2 hours or spareribs for 3 hours.
Remove from oven, slightly open foil and let cool for about 10 minutes.
Remove ribs to baking sheet and pour juices from foil into a container. Place ribs back in their individual foil wraps, leave foil open and let cool to room temperature, along with uncovered juices in container.
Cover and wrap the ribs and juices and place in fridge overnight (up to 3 days).
Remove ribs and juices from fridge and bring back to room temperature.
Add barbecue sauce to juices to make about 1 1/2 cups, and whisk together. If necessary, heat in a small saucepan over medium heat to liquify the juices again or speed up the process.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
Grill ribs, basting with barbecue sauce mixture, until you get the desired browned and crispy edges, about 10 minutes.
Cut individual ribs and serve with additional barbecue sauce.
Adapted from Bon Appetit.