2 1/2 tb Kosher salt
1 tb Dry mustard
1 tb Paprika
1/2 ts Cayenne pepper
1/2 ts Freshly ground black pepper
8 lb Baby back or St. Louis-style
- spareribs
Chicken broth; (opt)
1 1/2 c Barbecue sauce; + more
Preheat oven to 350+|F/175+|C.
Combine first 5 ingredients in a small bowl. Place each
rack of ribs on a double layer of foil; sprinkle rub all
over ribs. Wrap racks individually and divide between 2
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; pour any juices from foil into a 4-cup
heatproof measuring cup; reserve juices. Let ribs cool
completely.
DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor
will be more developed, and the cold ribs will hold
together better on the grill as they heat through). Cover
and chill juices. Rewrap ribs in foil and chill.
Build a medium-hot fire in a charcoal grill, or heat a gas
grill to high. Add broth or water to rib juices, if
needed, to measure 1 1/2 cups. Whisk in barbecue sauce to
blend.
Grill ribs, basting with barbecue sauce mixture and
turning frequently, until lacquered and charred in places
and heated through, 7-10 minutes. Transfer to a cutting
board; cut between ribs to separate. Transfer to a platter
and serve with additional barbecue sauce.
by The Bon App++tit Test Kitchen
Bon App++tit | July 2012
Yield: Makes 8 servings
MM Format by Dave Drum - 15 September 2015
Uncle Dirty Dave's Archives
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