Best-Ever Barbecued Ribs

Ingredients

  • 2 1/2 Tablespoons  kosher salt
  • 1 Tablespoon  dry mustard
  • 1 Tablespoon  paprika
  • 1/2 Teaspoon  cayenne
  • 1/2 Teaspoon  freshly ground black pepper
  • 8 Pounds  baby back ribs (8 racks) or spareribs (4 racks)
  •   Vegetable oil, for brushing the grill
  •   Low-sodium chicken broth (optional)
  • 1 1/2 Cup  store-bought or homemade barbecue sauce, plus more for serving

This go-to recipe for classic barbecued ribs embraces what we refer to as our "oven-cheat" method — a technique that'll get you ultra-tender meat without spending 12 hours manning a smoker. Choose your cut — baby backs or spareribs — and follow three simple steps: 1. Season. 2. Bake. 3. Grill.

Click here to see 9 Mouthwatering Rib Recipes.

Directions

Preheat the oven to 325 degrees.

Combine the first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil and sprinkle the rub all over the ribs. Wrap the racks individually and divide between 2 baking sheets.

Bake the ribs until very tender but not falling apart, about 2 hours for baby back ribs or 3 hours for spareribs. Carefully unwrap the ribs and pour any juices from the foil into a 4-cup heatproof measuring cup. Reserve the juices and let the ribs cool completely.*

Build a medium-hot fire in a charcoal grill, or heat a gas grill on high heat. Brush the grate with oil. Add the broth or water to the rib juices, if needed, to measure 1 ½ cups. Whisk in the barbecue sauce to blend.

Grill the ribs, basting with the barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board and cut between the ribs to separate. Transfer to a platter and serve with more barbecue sauce.

 

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