This go-to recipe for classic barbecued ribs embraces what we refer to as our “oven-cheat” method — a technique that’ll get you ultra-tender meat if you don’t have a smoker. Choose your cut — baby back or spareribs — and follow three simple steps: 1. Season 2. Bake 3. Grill. For sauce, whip up a batch or use a store-bought variety. You can bake up to 3 days in advance, really handy if you’ve got a crowd coming over!
This go-to recipe for classic barbecued ribs embraces what we refer to as our “oven-cheat” method — a technique that’ll get you ultra-tender meat if you don’t have a smoker.
- 3 1/2 Tbsp. kosher salt
- 2 Tbsp. dry mustard
- 2 Tbsp. paprika
- 1 tsp. cayenne pepper
- 1 tsp. freshly ground black pepper
- 1/2 cup brown sugar
- 2 Tbsp. garlic powder
- 2 Tbsp. onion powder
- 1 Tbsp. cumin
- 2 Tbsp. Thyme
- 8 lb. baby back ribs (8 racks) or spareribs (4 racks)
- Vegetable oil, for brushing
- Low-salt chicken broth (optional)
- 1 1/2 cups store-bought or homemade barbecue sauce, plus more for serving
- Preheat oven to 325°F. Combine first 10 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.
- Bake ribs until very tender but not falling apart, about 2 hours for baby back ribs or 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. Re-wrap ribs in foil and chill.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grate with oil. Add broth to rib juices, if needed, to measure 1 1/2 cups. Whisk in 1/2 gallon barbecue sauce to blend.
- Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, (set out to bring to room temp) 7 to 10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with more barbecue sauce.
Recipe adapted from and photo courtesy of: Splendid Table