Best-Ever Barbecued Ribs Recipe


Nutrition

Cal/Serving: 1,091
Daily Value: 55%
Servings: 8

Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat74g114%
Saturated26g131%
Trans1g0%
Carbs18g6%
Fiber1g3%
Sugars12g0%
Protein87g173%
Cholesterol313mg104%
Sodium2994mg125%
Calcium151mg15%
Magnesium81mg20%
Potassium1244mg36%
Iron4mg21%
Zinc12mg78%
Vitamin A678IU14%
Vitamin C0mg1%
Thiamin (B1)2mg137%
Riboflavin (B2)1mg82%
Niacin (B3)31mg155%
Vitamin B62mg97%
Folic Acid (B9)2µg0%
Vitamin B123µg42%
Vitamin D5µg1%
Vitamin E2mg8%
Vitamin K2µg2%
Fatty acids, total monounsaturated31g0%
Fatty acids, total polyunsaturated12g0%
Have a question about the nutrition data? Let us know.

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Best-Ever Barbecued Ribs
Peden + Munk

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.

2.545455
Ratings22

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 cups store-bought or homemade barbecue sauce, plus more for serving

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.

 

Recipe Details

Servings: 8

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