I’ve wanted to make ribs after reading an article in Bon Appetit last summer. With Father’s Day (they’re my dad’s favorite) approaching I knew exactly what rib recipe and cooking method to use. Handle the Heat made these last month and loved them as much as my family did. It’s also nice that the slow and low cooking period can be done, and is recommend to be done, ahead of time.
BBQ Baby Back Ribs
Adapted from Handle the Heat, via Bon Appetit
2 1/2 tbs. salt
1 tbs. dry mustard
1 tbs. paprika
1/2 tsp. cayenne pepper
1/2 tsp. freshly ground black pepper
2 large racks of baby back ribs (I purchased mine at Costco and used approximately 7-8 pound for this recipe)
1 1/2 cups barbeque sauce, divided
Preheat the oven to 350°. Line two large baking sheets with foil. Combine the salt, dry mustard, paprika, cayenne pepper, and black pepper in a small bowl. Lay the rib racks on each baking sheet and sprinkle evenly with spice mixture. Wrap each rib rack individually with foil.
Bake the ribs until very tender but not falling apart, about 2 hours. Carefully unwrap ribs to cool and pour any juices from the foil into a heatproof measuring cup to reserve (I used a mason jar). Let the ribs cool completely, then rewrap the ribs in foil and place in the refrigerator until chilled or up to 3 days (chilling the ribs makes them easier to grill without falling apart and the flavor actually develops the longer they’re in the fridge).
Heat a gas grill to medium-high. Wisk together 3/4 c. of the rib juices with 3/4 c. of barbeque sauce to use for basting.
Grill the ribs, turning frequently while basting with the barbecue sauce mixture, until juicy and slightly charred, about 10 minutes. The rib meat should pull away from the bone, exposing the ends of each bone. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with remaining barbecue sauce.