Martian Food
Sep 18, 2015

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Easy, Make-ahead BBQ Ribs

Active time:30 minutes Not including time to make your own barbecue sauce

Start To Finish:8 hours, Includes 4 hours chilling time

Difficulty:

Serving size: 10-12

Source: Bon Appetit

Can Be Made Ahead , Casual , Pork, Summer
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Ingredients:

2½ Tbs. kosher salt
1 Tbs. dry mustard
1 Tbs. paprika
½ tsp. cayenne pepper
½ tsp. freshly ground black pepper
8 lbs. baby back pork ribs (8 racks), or St. Louis-style spareribs (4 racks)
1½ cups store-bought or homemade barbecue sauce, plus more for serving

Directions:

Preheat the oven to 300°F.  Combine the first 5 ingredients in a small bowl.  Remove the membrane from the back of the ribs, place each rack on a double layer of heavy-duty aluminum foil and sprinkle the rub all over the ribs.  Wrap each rack, place on two sheet pans, and put in the oven.

Bake ribs until very tender, about 2 hours for baby back ribs or 3 hours for spareribs.  Carefully open each packet (steam will be very hot) and pour the juices into a bowl.  Let the ribs cool completely, then re-wrap the ribs and put the ribs and the reserved juice in the refrigerator to chill (at least 4 hours).  This can be done early in the day you plan to serve them, or up to 3 days ahead.

When ready to grill the ribs, heat a gas grill to high, or prepare a medium-hot fire in a charcoal grill.  Remove any fat from the chilled juices, heat briefly in the microwave, and add about 1½ cups of barbecue sauce.  Grill the ribs, turning frequently and basting with barbecue sauce mixture until the ribs are heated through, 7-10 minutes.  Transfer to a cutting board and cut between the ribs to separate; transfer to a platter and serve with additional barbecue sauce.

Notes:

We always make Erin's Barbecue Sauce for these ribs.

Serve with Nancy's Potato Salad, and an in-season vegetable.



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