Depending on where you live, the term BBQ ribs might conjure up a smoker tended by a seasoned pitmaster. It’s a beautiful scene, but one that’s not always close at hand. As cookbook author Claire Saffitz explains, these oven-baked ribs fit more into “a Yankee definition of barbecue.” They’re ideal if it’s your first time making a barbecue ribs recipe—or your 45th.
The method requires surprisingly little effort, but it’s best spread over a couple of days. First, you’ll coat individual racks in a dry rub, wrap them in foil, and cook them low and slow in the oven. After chilling (usually overnight), you’ll slather the ribs with a tangy homemade BBQ sauce made from ketchup, apple cider vinegar, brown sugar, liquid smoke, Worcestershire sauce, molasses, and bourbon (or use your favorite store-bought version) and char them on the grill.
The result is caramelized, tender ribs that impress. While you’ll often hear ribs described as “fall-off-the-bone-tender,” these don’t go quite that far—we don’t want our racks of ribs to fall apart on the grill! Instead, they are tender to the tooth, meaning these juicy ribs practically melt in your mouth. (No grill? Fire up your broiler and place ribs meat-side up on a large foil-covered baking sheet. Brush with sauce, then broil 2 minutes. Flip the ribs, baste with sauce, and broil the second side. Repeat, flipping and basting both sides of the ribs every 2 minutes until lacquered and charred in spots.)
When shopping, note that St. Louis–style ribs are a bit bigger and fattier than baby back ribs. Either will work here, but keep in mind that St. Louis–style ribs require a longer cooking time in the oven. Pork ribs tend to release quite a lot of juice when roasting—don’t let it go to waste. Pour it off into an airtight container and use it to amp up your next batch of beans.
Serve with coleslaw, cornbread, potato salad, and plenty of paper towels.
Recipe information
Total Time
2½–3½ hours
Yield
8 servings
Ingredients
2½
1
1
½
½
8
3
Need to make a substitution?
Preparation
Step 1
Preheat oven to 300°. Combine 2½ Tbsp. Diamond Crystal or 4½ tsp. Morton kosher salt, 1 Tbsp. dry mustard, 1 Tbsp. paprika, ½ tsp. cayenne pepper, and ½ tsp. freshly ground black pepper in a small bowl. Place each rack of 8 lb. baby back ribs or St. Louis–style spareribs on a separate double layer of aluminum foil; sprinkle spice rub all over ribs. Wrap racks individually in foil and divide between 2 baking sheets.
Step 2
Bake ribs until very tender but not falling apart, about 2 hours for baby back ribs or 3 hours for spareribs. Carefully unwrap ribs; pour off any juices from foil into a heatproof measuring cup and reserve for another use. Let ribs cool completely.
Do Ahead: Ribs can be baked 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the gril). Rewrap cooked ribs in foil and chill.
Step 3
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Grill ribs, basting with up to 3 cups 15-minute BBQ Sauce or store-bought barbecue sauce, turning frequently, until lacquered and charred in places and heated through, 7–10 minutes. Transfer ribs to a cutting board and let cool slightly. Cut between ribs to separate. Transfer to a platter and serve with any remaining barbecue sauce.
Editor’s note: This recipe for BBQ ribs was first printed in our July 2012 issue. Head this way for more easy summer recipes →