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Tuesday, September 25, 2012

Best Ever Barbecued Ribs

I'm about a bazillion weeks behind on posts.  Fall is here and I'm still blogging about summer.  *sigh*  Bear with me cause some of these recipes I tried over the summer are real keepers!  These ribs were made for Labor Day.  This was when my dad, aunt and uncle were still visiting.  I bought a pack of St. Louis style ribs from Costco that had 3 racks in them.  I used a recipe from Bon Appetit that called for baking the ribs in the oven then grilling them on the grill.  The ribs were so moist and juicy.  *drool*  I used a store bought BBQ sauce for the recipe but making your own would be so delicious!


Best Ever Barbecued Ribs
Serves 6-8
Adapted from: Bon Appetit, July 2012
2 and 1/2 Tbsp. Hawaiian sea salt
1 Tbsp. dry mustard
1 Tbsp. paprika
1/2 tsp. cayenne pepper
1 Tbsp. smoked chipotle pepper
1/2 tsp. freshly ground black pepper
8 lb. baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
low-salt chicken broth
1 and 1/2 c. barbecue sauce (plus extra for dipping at the table)

1) Preheat oven to 350 degrees F.  Combine the first 6 ingredients in a small bowl.  

2) Place each rack of ribs on a double layer of foil and sprinkle rub all over the ribs.  Wrap racks individually and divide between 2 baking sheets.

3) Bake ribs until they are very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs.  

4) Carefully unwrap ribs.  Pour any juices from the foil into a 4 cup heatproof measuring cup and reserve juices.  Cover and chill juices  Let ribs cool completely.  

5)  Rewrap ribs in foil and chill.  
**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).**

6) Build a medium-hot fire in a charcoal grill or heat a gas grill to high.  Add chicken broth to the chilled rib juices to measure 1 and 1/2 cups.  Whisk in barbecue sauce to blend.

7) 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 extra barbecue sauce.


1 comments:

the red headed traveler said...

These look delicious! My husband and I are just on the verge of purchasing our first house and while we're too late for grilling season by the time we move in, I am definitely saving this recipe for next summer!