- Juan Mari Arzak born (1942)
Best-Ever Barbecued Ribs
Peden + Munk
- 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.
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.