Monday, September 7, 2015

BBQ Ribs

Ribs were on sale at the market so I figured - Why not?! For $15 bucks we had a great meal for two and we know it would have been a lot more if we had them at a restaurant!

The only tricky part was removing the membrane. If this is your first time making these I recommend watching some YouTube videos. I did marinate the ribs overnight in the fridge.

These were amazing! The meat fell so cleanly off the bones and the rub was a perfect mix of sweet and spicy.

BBQ Ribs
Adapted from Chowhound
Makes: 4 to 6 servings

3 tablespoons kosher salt
2 tablespoons chili powder
2 tablespoons brown sugar
2 tablespoons paprika
1 tablespoon garlic powder
2 teaspoons ground mustard
1 teaspoon freshly ground black pepper
2 full racks ribs (about 5 to 6 pounds)
Favorite BBQ Sauce (I used Sweet Baby Rays)

  • Place all of the ingredients except the ribs and BBQ sauce in a medium bowl and stir to combine; set aside.
  • Pat the ribs dry with paper towels. Remove the thin membrane attached to the underside of the ribs by doing the following: Flip the ribs over so they’re bone-side up.
  • Starting at the end of 1 rack, slide the tip of a paring knife between the membrane and the bone, then lift and cut through the membrane. Grasping the membrane with a paper towel, pull it toward the other end of the rack and completely remove it. Repeat with the second rack.
  • Place each rack on tin foil.
  • Evenly coat both sides of the ribs with the spice rub. Pull the foil up and over each set of ribs to create 2 completely enclosed packets.
  • Place the packets side by side on a rimmed baking sheet. Cover the baking sheet tightly with the remaining 2 pieces of foil. (At this point, you can roast the ribs immediately, but for the best flavor and texture, refrigerate them for up to 24 hours.)
  • Heat the oven to 325°F and arrange a rack in the middle. (If you rubbed the ribs in advance, remove them from the refrigerator and set aside at room temperature while the oven is heating, at least 20 minutes.)
  • Place the ribs in the oven and roast until fork-tender, about 2 hours. Remove ribs from tin foil and place under the broiler until the sauce caramelizes about 5 minutes. 

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