Bon Appetit has a full ingredient list for a dry rub; the ribs we cooked came pre-seasoned with a mix of chili powder, garlic, onion and salt. We had St. Louis ribs, but other cuts would work in this recipe too.
First, enclose the ribs in a double layer of aluminum foil. Cook the ribs in the oven at 350 degrees F for 1 1/2 to 2 hours. Let the ribs sit, reserving any liquid that may have accumulated. Refrigerate the ribs for a few hours or overnight.
|Seasoned Ribs Before Cooking|
|Cook (wrapped tightly in foil) for 1 1/2 to 2 hours at 350 F|
Make a quick barbecue sauce with the accumulated juices, a 1/2 cup of barbecue sauce and a small bit of stock if the sauce needs to be thinned out slightly.
To finish the ribs, grill them on a hot, charcoal grill for about 10-15 minutes, turning them a few times and basting them with the barbecue sauce mixture.
I am a novice at cooking (and eating) ribs but this method is going to be the way we enjoy ribs at our house going forward. The ribs were juicy and moist, albeit rather messy!
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