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While techniquely not barbecued since I use a gas grill and being that the majority of the cooking is done in the oven, this title may be a little misleading. I apologize to everyone in advance that may be offended. With that out of the way; I’ve found that other than using a smoker, ribs are best cooked in the oven and finished on the grill. First, I can monitor the heat better and second, I don’t have to constantly watch them and flip them. I actually got this method from a recipe on Allrecipes.com(see their link on the right side of this page). They called for a rub to be applied after the initial cooking, but I found the flavor wasn’t quite what I hoped for, yet the tenderness WAS there.
Cooking your ribs this way is foolproof. They end up juicy and tender every time. The nice about them is they can be done ahead of time and kept in the refridgerator until ready. I call for them to be put in the fridge for at least 1 hour before grilling but they can even be kept overnight. Enjoy!
I patted the ribs dry with a paper towel. This also helps remove any excess bone fragments left behind by the butchers saw. These were spareribs but babybacks work just as well with this recipe with no change in cooking times.
I removed the membrane from the back of the ribs by skirting a knife between the membrane and a bone at one end to loosen it. When I could get ahold of it with my fingers, I peeled it from the bones. This should come off in one piece.
I seasoned the ribs on both sides with about 2 tablespoons/side of my homemade rub – Ken’s Kick*** Rub. The recipe is below. I put a wire rack on a wide sheet pan and layed the ribs on the rack. I covered the whole pan with wide heavy duty foil making sure in was well sealed around the pan. I have tried just wrapping them in foil without the rack but found they more or less boiled in their own fluid with the result being lackluster. I baked them in a 300 degree oven for 2 1/2 hours then removed them and let them cool in the refridgerator for at least one hour and as long as 24 hours.
I slathered the bottom side with sauce. I cheated this time and used Sweet Baby Ray’s as I mistakenly thought I had some homemade in the refridgerator. Use whatever brand makes you happy.
I set my grill to medium and placed the ribs sauce side down and cooked for about 8 minutes. I sauced the top before flipping them.
When grilling them watch them closely. Depending on the type of sauce you use, they can go from nice and saucy to a burnt crisp very fast. Ketchup based and ones with high sugar will burn much easier than vinegar based sauces.
And here’s the final result. Enjoy!
- 3 pounds pork ribs
- barbecue sauce
- 3 tablespoons smoked paprika
- 2 tablespoons New Mexico chile powder(or any mild)
- 1 tablespoon ancho chile powder
- 1 teaspoon ground cumin
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground coriander
- ½ teaspoon dry mustard
- 2 teaspoons kosher salt
- 2 tablespoons brown sugar
- ¼ teaspoon fresh black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon dry oregano ground between your fingers(preferable Mexican oregano)
- Pat the ribs dry with paper towels. Remove the membrane from the back of the ribs by skirting a knife between the membrane and a bone at one end until you can get ahold of it with your fingers. Grab it well and pull to remove it from the ribs and discard. Season each side with about 2 tablespoons of the rub. Place a wire rack in a large sheet pan and lay the ribs bone side down on the rack. Cover them completely with heavy duty foil naking sure it's well sealed all around the edges.
- Bake in a 300 degree oven for 2½ hours. Remove and let cool in the refridgerator for at least 1 hour and up to 24 hours. Slather the bone side of the ribs with sauce and heat your grill to medium. Grill the ribs sauce side down for 8 minutes. Slather the top with sauce and flip the ribs. Cook that side for about 8 minutes. Enjoy!