6 racks baby back ribs, roughly 12 pounds (spareribs will also work)
1 T. brown sugar
1 T. paprika
1 t. chili powder
1/4 t. kosher salt
1/4 t. cayenne
freshly ground black pepper
1/4 c. water or apple cider
1 c. barbecue sauce
2 t. honey
Instructions
TO OVEN-ROAST THE RIBS-
Preheat your oven to 300 degrees F.
Rinse the ribs and pat them dry. Remove the
membranes from the back of the ribs. Place the
ribs on a baking sheet and brush the ribs
generously with the mustard. Combine the sugar,
paprika, chili powder, cayenne, and salt in a
small bowl. Sprinkle this mixture over both sides
of the ribs. Grind fresh pepper over the ribs.
Place the ribs in an aluminum roasting bag and add
the water. Seal the bag tightly, place on a baking
sheet, and put in the oven. Slowly cook the ribs
for 45 minutes to 1 hour. Remove the bag from the
oven and let the ribs cool in the roasting bag for
30 minutes. Open the bag away from you in case
there is residual steam. The ribs are ready for
the next step when you can grab them with a pair
of tongs, lift them up, and they bend easily.
OR TO GRILL-ROAST THE RIBS-
Set up your grill for indirect cooking. Add some
wood chips or hunks of wood, like hickory or oak,
to your smoke box, or make a foil-smoking packet.
Let some smoke build in your grill, then place the
ribs (brushed with the mustard and rub) on the
grill, bone side down, and adjust the temperature
to low. You want the temperature to stay at about
200 degrees F, so check with an oven thermometer.
Smoke for about 3 hours, replenishing the wood
chips as needed. About every 45 minutes, spray the
ribs with apple cider. The ribs are ready for the
next step when you can grab them with a pair of
tongs, lift them up, and they bend easily.
TO FINISH THE RIBS-
Oil the grill racks. Preheat your grill using all
burners set on high and with the lid closed for 10
to 12 minutes.
When the grill is hot, reduce the heat to medium
and place the ribs, meaty side down, on the grill.
Close the lid and cook for about 15 minutes, then
turn. Brush the seared side with the barbecue
sauce, cover again, and cook for another 10 to 15
minutes. Turn, brush with sauce, cover, and let
them enjoy the heat for another 10 minutes. Brush
the same side with sauce again, cover, and cook
for no more than 5 minutes. Uncover, drizzle the
ribs with the honey, and let them stay on the heat
a couple of minutes more to allow the honey to
glaze. Remove and serve to hoots and hollers
TIP
Make Ahead- You can grill- or oven-roast the ribs
several days ahead and even freeze them. If you do
freeze them, let them cool completely (in the
roasting bag, if they're oven-roasted) then drain
off any liquid, wrap them well in foil or the
roasting bag, and stick them in the freezer. Thaw
before finishing the ribs.
Heat broiler. Line broiler with foil for easy cleanup. Place ribs,
meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5
inches from heat source for 6 to 7 minutes, turn ribs over, brush with
remaining sauce and broil 6-7 minutes longer or until the edges are
slightly charred.
Originally Submitted
1/27/2012
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