Baby Back Ribs
Barbecued ribs—tender, licked by the flame, and gloriously sticky— are always a treat. Wrapping them well in foil and baking them at a low temperature makes them super tender, and unwrapping them and continuing to grill or bake while basting with barbecue sauce adds that extra layer of flavor and texture, plus some crispness and char.
Ingredients
- 2 tablespoons kosher salt
- 2 tablespoons brown sugar
- 4 teaspoons smoked paprika
- 1½ teaspoons dry mustard
- 1½ teaspoons garlic powder
- 1½ teaspoons freshly ground black pepper
- 2 tablespoons olive oil
- 1 rack APPLEGATE NATURALS® Baby Back Pork Ribs
- 2 cups favorite barbecue sauce
Instructions
-
Stir together the salt, brown sugar, paprika, dry mustard, garlic powder, and black pepper in a small bowl. Drizzle the olive oil over the ribs, then sprinkle the spice mix all over, rubbing it into the meat. Place the ribs on a rack in a rimmed baking sheet. Lay a sheet of parchment paper over the ribs, then wrap tightly in foil. Place in the fridge to marinate for at least 2 hours and up to overnight.
- Preheat the oven to 275°F. Place the foil-wrapped ribs in the oven and bake until tender, 2½ to 3 hours.
- Prepare a grill for indirect-heat cooking over moderately-high heat. Unwrap the ribs and discard the foil and parchment. Brush the ribs with some of the barbecue sauce and place on a cool area of the grill. Grill, turning and basting frequently, until the meat is very tender and browned and the edges are browned, 30 to 40 minutes.
- Alternatively, return the ribs to the oven and bake, basting occasionally, until the meat is tender and falling off the bone, 45 minutes to 1 hour. Brush the ribs with a bit more sauce, then broil until the edges are browned and crisped, 3 to 5 minutes. Serve warm.
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- Stir together the salt, brown sugar, paprika, dry mustard, garlic powder, and black pepper in a small bowl. Drizzle the olive oil over the ribs, then sprinkle the spice mix all over, rubbing it into the meat. Place the ribs on a rack in a rimmed baking sheet. Lay a sheet of parchment paper over the ribs, then wrap tightly in foil. Place in the fridge to marinate for at least 2 hours and up to overnight.
- Preheat the oven to 275°F. Place the foil-wrapped ribs in the oven and bake until tender, 2½ to 3 hours.
- Prepare a grill for indirect-heat cooking over moderately-high heat. Unwrap the ribs and discard the foil and parchment. Brush the ribs with some of the barbecue sauce and place on a cool area of the grill. Grill, turning and basting frequently, until the meat is very tender and browned and the edges are browned, 30 to 40 minutes.
- Alternatively, return the ribs to the oven and bake, basting occasionally, until the meat is tender and falling off the bone, 45 minutes to 1 hour. Brush the ribs with a bit more sauce, then broil until the edges are browned and crisped, 3 to 5 minutes. Serve warm.