Top | Main Dishes
Barbecued Ribs (Bon Appetit)
(recipe, Katie Hickey)
I got this recipe from Bon Appetit featured as the "Best Ever" Ribs, and they really are. Super easy and hands-off. They are spectacular. For Mike and I, I only do 1 rack of St. Louis Style Spare Ribs, and it's the perfect amount.
- Dry rub for barbecue (I use the ATK Grilling Book Recipe, or from the Bon Appetit recipe, you can blend together 2½ Tbsp kosher salt, 1 Tbsp dry mustard, 1 Tbsp sweet paprika, ½ tsp cayenne and ½ tsp fresh black pepper)
- 8 lb. baby back pork ribs (8 racks) OR St. Louis Style Spare Ribs (4 racks)
- 1½ cups store-bought (Kraft Thick'n Spicy) or homemade barbeque sauce
- Preheat oven to 350 degrees. Prepare dry rub mix. If using baby back ribs, brine them per ATK grilling book directions.
- Place each rack of ribs on a double layer of tin foil. Sprinkle dry rub mix all over the racks (both sides) and rub in. Wrap each tightly in foil and divide between 2 baking sheets.
- Bake ribs until very tender but not falling apart- about 2 hours for baby backs and 3 for St. Louis Spareribs. Carefully unwrap the ribs and let them cool completely. (DO AHEAD: Ribs can be bakes up to 3 days ahead- the flavor will actually be more developed, and the cold ribs will hold together better on the grill as they heat through. Just rewrap the cooled ribs in foil and refrigerate).
- Add 1 cup of water to the barbeque sauce and simmer to thicken on the stove, stirring occasionally.
- Preheat gas grill to high. Grill the ribs, basting with the barbeque sauce mixture and stirring frequently, until lacquered and charred in places and heated through: about 7-10 minutes. Transfer to a cutting board and cut between ribs to separate into sections. Serve with additional sauce.