Barbecued Ribs

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I can’t believe that in all my years I had never prepared barbecued ribs! Not so difficult — especially if you bake them in the oven for a few hours the day before. This recipe starts out with a spice rub and a trip to the oven for 2 to 3 hours. Each rack is wrapped in aluminum foil to protect the ribs and the catch all of the dripping for use in the sauce. It is recommended that they rest until the next day in the refrigerator so that the flavors permeate throughout the cut. The drippings are combined with a bit of chicken stock and mixed with barbecue sauce (either homemade or store bought). The ribs are only on the grill for about 10 minutes of so — basted with barbeque sauce to create a beautiful lacquered finish. Allow the racks to rest for a few minutes and then cut into individual ribs before serving. Tender, falling off the bone, deliciousness . . . Not to be missed.


BARBECUED RIBS (Serves 6)

Ingredients

  • 2 1/2 tablespoons kosher salt
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 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)
  • 1 1/2 cups store-bought or homemade barbecue sauce plus more

Directions

  1. Preheat oven to 350°. 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.
  2. Bake 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
  3. 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 1/2 cups. Whisk in barbecue sauce to blend.
  4. 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.

~from BonAppetit.com

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About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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