There are ribs, and then there are ribs: succulent, tender beauties that’ll make you look like the neighborhood pitmaster. These are those ribs, courtesy of the best and only recipe you’ll ever need.
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Best-Ever Barbecued Ribs
2014-07-23 22:25:04
There are ribs, and then there are ribs: succulent, tender beauties that'll make you look like the neighborhood pitmaster. These are those ribs, courtesy of the best and only recipe you'll ever need.
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Nutrition Facts
Serving Size
4064g
Servings
8
Amount Per Serving
Calories 10998
Calories from Fat 7078
% Daily Value *
Total Fat 785g
1208%
Saturated Fat 283g
1417%
Trans Fat 7g
Polyunsaturated Fat 130g
Monounsaturated Fat 339g
Cholesterol 3048mg
1016%
Sodium 24277mg
1012%
Total Carbohydrates 143g
48%
Dietary Fiber 6g
24%
Sugars 99g
Protein 838g
Vitamin A
107%
Vitamin C
6%
Calcium
176%
Iron
203%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
- 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)
- Low-salt chicken broth (optional)
- 1 1/2 cups store-bought barbecue sauce - I Prefer Guy Fieri Brown Sugar Bourbon BBQ Sauce plus more for serving.
What you do
- 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.
- 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.
- Cover and chill juices. Rewrap ribs in foil and chill.
- 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.
- 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 sauc
Tips & tricks
- 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).
Jessy + Melissa https://www.jessyandmelissa.com/