These ribs were so good that after the first time I made them, I made them again only one day later. For barbecue sauce inspiration, my favorites are my Kansas City-style sauce with a smoked tomato base, and my Carolina Style sauce with a vinegar and mustard base from The Kitchen Pantry Cookbook.
- 1 Tablespoon light brown sugar
- 1 Teaspoon sweet paprika
- 1 Teaspoon smoked paprika
- 1 Teaspoon mustard powder
- 1 Teaspoon coarse sea salt or kosher salt
- 1 Teaspoon freshly ground black pepper
- 1 Teaspoon granulated garlic
- 1 Teaspoon onion powder
- 2 racks baby back ribs
- 2-3 cups of your favorite barbecue sauce
Preheat the oven to 275 degrees.
In a small bowl, combine the brown sugar, paprikas, mustard powder, salt, black pepper, granulated garlic, and onion powder. Use a fork to blend completely. Set aside.
To prepare the ribs, first, remove the silver skin from the underside of the ribs. Use a paring knife to catch the edge of the membrane and then slide your fingers under it and pull it away from the bones. Rub the ribs with the seasoning on both sides.
Wrap each rack of ribs in a layer of heavy-duty aluminum foil. Fold the edges to seal tightly. Place the racks on a baking sheet or in a large roasting pan. Place into the oven and bake until the ribs are tender, about 2 ½ hours.
Preheat the grill to medium temperature.
Remove the ribs from the oven and unwrap the aluminum foil. Starting with the meaty side down, grill the ribs for 15 minutes. Flip the racks over and grill for an additional 5 minutes. Baste the ribs with ½ cup to 1 cup of barbecue sauce and grill for an additional 10 minutes. Remove racks from the grill and let the ribs rest for 5 to 10 minutes before cutting into sections. Serve with additional barbecue sauce.