Prep time: 30 min
Ready in: 2- 3 hours, 30 min
Serves: 6- 10
Ingredients:
2 1/2 T. salt
1 T. dry mustard
1 T. paprika
1/2 tsp. cayenne pepper
1/2 tsp. pepper
8 lb. baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
Chicken broth
2 1/2 c. barbecue sauce
Directions:
- Preheat oven to 350
- Combine spices in a small bowl
- Place each rack of ribs on a double layer of foil
- Sprinkle seasoning mix over ribs, coating well
- Wrap racks individually, and place on two 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, pouring any juices from foil into a 4-cup, heatproof, measuring cup which is then set aside
- Let ribs cool completely
- Cover and chill juices
- Re-wrap ribs in foil and chill**
- Build a medium-hot fire in charcoal grill, or heat gas grill to high
- Add broth to rib juices, if needed, to measure 1 1/2 c.
- Whisk in 1 1/2 c. barbecue sauce, until well-blended
- Grill ribs, basting with sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 min
- Grill ribs, basting with sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 min
- Transfer to a cutting board and cut between ribs to separate
- Transfer to platter and serve with remaining barbecue sauce
*Dina found recipe here
**Chilled ribs will hold together better on grill as they heat through; ribs can be baked up to three days ahead- the flavor will be more developed
**Chilled ribs will hold together better on grill as they heat through; ribs can be baked up to three days ahead- the flavor will be more developed
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