The Best Barbeque Ribs

Barbeque Ribs

I never really grew up eating ribs. It’s probably partly because they can be pricey but also because for the longest time I didn’t like barbeque sauce. All the barbeque sauces I had tasted were horrendously sweet (probably loaded up with high fructose corn syrup) and I’m also not a huge fan of ketchup. It took years before I tasted a really wonderful barbeque sauce that was complex with smoky, spicy, and sweet flavors. I am currently loving this barbeque sauce from Mel’s Kitchen Cafe. When I saw ribs on sale recently at Fry’s for buy 1 get 2, I just had to take advantage. We cooked ribs in culinary school and I was surprised to learn that most of the cooking time takes place in an oven and it’s not until the very end of cooking that you toss the ribs on a grill to finish off. This technique is what gives you tender, succulent, lacquered ribs that you’ll be thinking about for days without having to use a smoker or anything. Jared actually said these were the best ribs he’s ever had. I don’t think we’ll be going out for ribs any time soon with this recipe!

Recipe Rundown
Taste: Just the perfect balance of sweet, spicy, tangy, smokey, and savory. It’s blissful.
Texture: Meaty, juicy, tender, moist, and messy in the best possible way.
Ease: Surprisingly easy.
Appearance: I happen to think these look pretty damn delicious!
Pros: The best ribs I’ve ever had.
Cons: None.
Would I make this again? Absolutely! I’ll definitely be using this technique for the other ribs I got on sale that are sitting in my freezer.

Print Save

The Best Barbeque Ribs

Yield: 8 servings

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
1 1/2 cups barbeque sauce, plus more

Directions:

Preheat the oven to 350°. Line two large baking sheets with double layers of foil. Combine the salt, dry mustard, paprika, cayenne pepper, and black pepper in a small bowl. Divide the ribs between baking sheets and sprinkle evenly with spice mixture. Wrap each rib individually with foil.

Bake the ribs until very tender but not falling apart, about 2 hours. Let the ribs cool completely. 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).

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.

Grill the ribs, basting with the barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7 to 10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

Adapted from Bon Appetit July 2012

Edited 8/8/13 to include video.

   

Get my *Favorite Desserts* e-cookbook for free!

Don't miss a recipe! Sign up to get new posts delivered via email and receive a FREE E-COOKBOOK!

7 Responses to “The Best Barbeque Ribs”

  1. #
    1
    Tieghan — May 15, 2013 at 4:36 am

    My brothers would love these Tessa!! I will have to give them a try!!

  2. #
    2
    Tracey — May 15, 2013 at 4:47 am

    My husband has been bugging me to make ribs for a while now, I should really surprise him with these – they look awesome!

  3. #
    3
    ashley - baker by nature — May 15, 2013 at 6:47 pm

    These look fabulous, girl! And you know I love my meat!

  4. #
    4
    Amanda — May 24, 2013 at 6:50 pm

    Thank you so very much for this recipe! I never cook ribs because I find all the methods overwhelming. This was nice and simple. They turned out almost perfect. They were too salty for our taste so next time I’ll just reduce it but other than that…amazing!!!!! I’ll definitely be making these more often.

  5. #
    5
    Carole — June 13, 2013 at 5:50 pm

    Lovely work! Would you be happy to link it in to the current Food on Friday which is about all things BBQ? This is the link . I do hope to see you there. Cheers

  6. #
    6
    clint — September 26, 2013 at 6:53 am

    fantastic video and love the accent. you will be a star!

  7. #
    7
    Deb — February 11, 2014 at 2:28 pm

    Absolutely scrumptious! Loved the video, great explanation – will be trying this recipe in the near future..Bookmarked

Leave a Comment