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© Sunshine Urbaniak

Barbecue Ribs

Nov 9, 2019 | Dinner

If you want succulent, tender, fall off the bone barbecue ribs, then you came to the right recipe. It starts with a dry rub, tin foil and two hours in the oven. Make it ahead, let it fully cool, then pop it in the fridge. You can even make this a day ahead. Just take it out 30 min. or so before you want to heat ’em up.

Let’s talk sauce. If you have your own barbecue sauce, great, get it out. If not, pick up your favorite at the store. No one will know it’s not homemade. They’ll be too distracted by the juicy, tender meat.

You have two ways to finish off these barbecue ribs, either in the oven under the broiler, or on the grill. It’s your choice. I personally like cooking them in my oven—makes for an easier cleanup plus I’m not away from my other pots on the stove. I can hear true, die-hard grillers sighing right now. Sorry. Sometimes convenience outweighs tradition. Enjoy!

Barbecued Ribs

Serving: 4

AuthorSunshine UrbaniakCategoryTotal Time2 hrs 15 mins

INGREDIENTS

2.50 lbs Baby Back Pork Ribs
2 tbsp Brown Sugar
1 tbsp Salt (Kosher)
1 tbsp Dried Mustard Powder
1 tbsp Garlic Powder
½ tsp Paprika
¼ tsp Cayenne
1 Jar of Barbecue Sauce

DIRECTIONS

1

Preheat the oven to 350 degrees. Mix all the spices together in a small bowl. Place the rack of ribs on a double layer of tin foil and sprinkle the rub evenly over both sides of the ribs. Wrap the ribs tightly and place on a baking sheet. Cook on the middle rack for 2 hours. Remove and let cool completely—don't unwrap them. Place the cooked ribs in the fridge until ready to eat—can be done ahead.

2

When ready to eat, remove 30 min. from the fridge. If you're using the grill, preheat to medium-hot. If you're using the oven broiler, set to low broil. Grill the ribs, basting with barbecue sauce and turning once or twice, until charred, about 10 min. If using the broiler, simply remove and baste/flip until charred, about 10 min. as well. Once done, let rest for 5 min., slice and serve with extra barbecue sauce.

Ingredients

 2.50 lbs Baby Back Pork Ribs
 2 tbsp Brown Sugar
 1 tbsp Salt (Kosher)
 1 tbsp Dried Mustard Powder
 1 tbsp Garlic Powder
 ½ tsp Paprika
 ¼ tsp Cayenne
 1 Jar of Barbecue Sauce

Directions

1

Preheat the oven to 350 degrees. Mix all the spices together in a small bowl. Place the rack of ribs on a double layer of tin foil and sprinkle the rub evenly over both sides of the ribs. Wrap the ribs tightly and place on a baking sheet. Cook on the middle rack for 2 hours. Remove and let cool completely—don't unwrap them. Place the cooked ribs in the fridge until ready to eat—can be done ahead.

2

When ready to eat, remove 30 min. from the fridge. If you're using the grill, preheat to medium-hot. If you're using the oven broiler, set to low broil. Grill the ribs, basting with barbecue sauce and turning once or twice, until charred, about 10 min. If using the broiler, simply remove and baste/flip until charred, about 10 min. as well. Once done, let rest for 5 min., slice and serve with extra barbecue sauce.

Barbecued Ribs

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