Barbecue Ribs

One thing that just screams summer in our house is ribs. Come to think of it, the screaming may actually just be my family in the background emphasizing how long it's been since the last time I made ribs. For some reason, I seem to put off making ribs. I don't know why, because whether you know it or not, ribs are actually ridiculously easy to make. Because all it really takes is a good, flavorful rub, some (hands-off) time in the oven, and quick lacquering on a smoky grill.

That's seriously it. I mean, obviously you can go further. But the recipe I'm sharing today produces tender, fall-off-the-bone ribs that are packed with the smoky, barbecue flavor of summer.

I think the greatest thing about these ribs is the advance baking. You can make a ton of slabs up in advance if you're throwing a bbq party, and then glaze and turn them all pretty and sticky in mere moments once everybody gets hungry.

Speaking of bbq parties, the Sunday Supper crew is expanding on last week's grilling menu to bring you a bunch more outdoor cooking and eating recipe options with our Summer BBQ Party menu today! Won't you join us around the grill, the smoker, the bbq, and bring your favorite dishes (and recipes) to pass...

Barbecue Ribs (simple and tender)

Don't be intimidated by making ribs at home. This recipe is a simple two-step process that produces flavorful, tender barbecued ribs that people will swoon over.

by Heather Schmitt-Gonzalez

Prep Time: 10 minutes

Cook Time: 2 hours and 10 minutes

Ingredients (serves 4-6)

• 5 pounds baby back pork ribs (approx. 2 racks at 2.5 pounds each)

for the rub:

• 1-1/2 tablespoons smoked sea salt


• 1-1/2 tablespoons granulated brown sugar (or regular brown sugar)


• 2-1/2 teaspoons dry mustard


• 2-1/2 teaspoons smoked paprika


• 1/2 teaspoon garlic powder


• 1/2 teaspoon onion powder


• 1/4 teaspoon freshly ground black pepper

to finish:

• 1 cup of your favorite Barbecue Sauce + more as needed

Instructions

Preheat oven to 350° F. Place each rack of ribs on a double layer of (or a single layer of heavy duty) foil.

Stir together the ingredients for the rub, then rub it all over the ribs.

Wrap each rack individually. Set on a baking sheet.

Bake the ribs until they are very tender, but not falling apart, ~1-3/4 to 2 hours. Very carefully unwrap them.  

Lift the foil parcel (rib and all) and carefully pour all of the juices that have accumulated in the foil into a heatproof cup or bowl, then repeat with second rib; cover and refrigerate. When the ribs have cooled, rewrap the in foil and refrigerate until you're ready to start the grill.

Start a medium-hot fire in a charcoal grill (or heat gas grill to high). Whisk the barbecue sauce into your reserved juices (and fat).

Grill the ribs, basting them with the barbecue sauce mixture and turning often, until they are heated through, nicely lacquered, and charred in spots (develop that bark!), 7-10 minutes.

Transfer to a cutting board and cut between ribs to separate. Serve with extra barbecue sauce, if desired.