I used to BBQ ribs so tender; I never needed to bake in the oven or boil to start, the good old days. For some reason, lately, my ribs have been turning out dry. So I tried this recipe found in the July 2012 issue of Bon Appétit, and damn! They are tender and good. I have tweaked the recipe to give you the option of cooking the entire dish in the oven. Give this recipe a try.
Ingredients:
- 2 1/2 tbsp kosher salt
- 1 TBS dry mustard
- 1 TBS paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp freshly ground black pepper
- 8 lb baby back pork ribs (Okay, I admit, I did not make this many ribs; make enough for however many people you are feeding)
- Low-sodium chicken broth
- 1 1/2 cups store-bought or homemade BBQ sauce
Directions:
Preheat oven to 350F. Combine the 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.
Bake ribs until tender but not falling apart, about 2 hours. Carefully unwrap and pour juices into a bowl; reserve. Let ribs cool completely.
For that BBQ flavor, build a medium-hot fire in a charcoal grill. Otherwise, set the oven to broil and continue. Add broth to rib juices to make 1 1/2 cups. Whisk in BBQ sauce to blend. Grill ribs over direct heat, basting with the BBQ sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Serve with additional BBQ sauce.
Leave a Reply