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.
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.
Prep Time: 10 minutes
Cook Time: 2 hours and 10 minutes
Keywords: bake grill entree pork July 4th Labor Day tailgating game day American summer
Ingredients (serves 4-6)
- 5 pounds baby back pork ribs (approx. 2 racks at 2.5 pounds each)
- 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
- 1 cup of your favorite Barbecue Sauce + more as needed
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.
-inspired by these ribs at Bon Appetit