by Heather Schmitt-Gonzalez / Sunday, July 20, 2014
Barbecue Ribs (simple and tender)
That's seriously it. I mean, obviously you can go further. But the recipe I'm sharing today produces tender, fall-off-the-bone ribs that are packed with the smoky, barbecue flavor of summer.
I think the greatest thing about these ribs is the advance baking. You can make a ton of slabs up in advance if you're throwing a bbq party, and then glaze and turn them all pretty and sticky in mere moments once everybody gets hungry.
- 5 pounds baby back pork ribs (approx. 2 racks at 2.5 pounds each)
- 1-1/2 tablespoons smoked sea salt
- 1-1/2 tablespoons granulated brown sugar (or regular brown sugar)
- 2-1/2 teaspoons dry mustard
- 2-1/2 teaspoons smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 1 cup of your favorite Barbecue Sauce + more as needed
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.