Prep 30 mins
Cook 3 hrs
From Cook's Country episode 111, "Midwestern Favorites." Baby back ribs are the classic cut for this.
- 1360.77 g baby back ribs (2 racks)
- 14.79 ml mustard powder
- 14.79 ml paprika
- 14.79 ml dark brown sugar
- 7.39 ml garlic powder
- 7.39 ml onion powder
- 7.39 ml celery salt
- 4.92 ml cayenne pepper
- 2.46 ml ground allspice
- 295.73 ml ketchup
- 59.14 ml molasses
- 59.14 ml cider vinegar
- 59.14 ml water
- 0.59 ml liquid smoke
- Soak 1 cup hickory chips in water for 15 minutes.
- Using a paring knife, trim membrane off bone-side of racks. Place on a baking sheet.
- In a bowl, thoroughly combine rub ingredients. Remove 2 tablespoons and set aside for sauce making. Pat ribs dry and sprinkle remaining spice rub over both sides of both racks.
- Set barbecue grill for indirect heat. Place hickory chips in a disposable aluminum pie plate directly over heat source. Place a second, large aluminum roasting pan to one side of the heat source, and add 2 cups water. Arrange cooking grates over pans. If using gas, turn on burner under wood chips to high, and other burners to medium. Close lid and preheat 15 minutes.
- Reduce main burner to medium and turn other burners off. Place ribs over pan of water, bone side up. Cook 90 minutes, turning once halfway through.
- Place a rack over a baking sheet. Pour enough water in bottom to just cover. Transfer ribs to rack and wrap tightly in foil. Place pan in preheated 250°F oven for another 1½-2 hours. Transfer to cutting board, tent with foil and rest 10 minutes.
- Combine ketchup, molasses, vinegar, water, liquid smoke, and reserved spice rub. Whisk thoroughly. Mop ribs thoroughly with sauce, using about 1 cup of sauce. Serve remaining sauce on the side.
This recipe made tender and very tasty ribs. I used baby back beef ribs. Since it is January, I altered the cooking method slightly by cooking entirely in the oven. For the first roasting, I placed the ribs on a rack over a baking sheet with water in it and cooked uncovered. The second roasting I added water and covered with aluminum foil. When they were done, I removed the foil, brushed with the BBQ sauce (delicious) and turned the oven off until serving. Then I brushed them again.
By far the best rib recipe I've tried! I followed the instructions as stated, using both a gas grill and the oven, and these came out way better than I expected! Juicy, tender, spicy, sweet, just the right combination! The sauce is fabulous as well! you will not be disappointed in these ribs if you follow the instructions as stated!
I enjoyed the recipe (I like spicy) but it was too spicy for my hubby and kids and I even used less cayenne than the recipe called for. I need to find a sweeter rub and sauce.