My daughter loves barbecued ribs and orders them occasionally when we go out to eat. She would likely order them more often if they were not quite so often.
My son-in-law loves to grill. I began thinking a perfect match would be to find a great recipe for barbecued ribs for my daughter to enjoy that my son-in-law could grill for her. I found this recipe for best-ever barbecued ribs on msn.com. I hope you enjoy.
- 2 ½ tablespoons kosher salt
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
- 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
- low-salt chicken broth (optional)
- 1½ cups store-bought or homemade barbecue sauce plus more
- Preheat oven to 350°F.
- Combine first 5 ingredients in a small bowl.
- Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs.
- Wrap racks individually and divide between 2 baking sheets.
- Cook 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 4-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 juices. Rewrap ribs in foil and chill.
- 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 ½ cups. Whisk in barbecue sauce to blend.
- Grill ribs, basting with 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.