BBQ Pork Ribs

These take a bit of time but they are well worth it in the end.
Dish Type: main dish Lifestyle: dairy free, nut free


For the ribs:

2tablespoons kosher salt

2 tablespoons chili powder

2 tablespoons packed dark brown sugar

2 tablespoons paprika

1 tablespoon garlic powder

2 teaspoons ground mustard

1 teaspoon freshly ground black pepper

2 full racks baby back pork ribs (about 5 to 6 pounds)


For the barbecue sauce:

1 1/2 cups ketchup

1/2 cup water

1/3 cup packed dark brown sugar

1/4 cup light or dark molasses

2 tablespoons apple cider vinegar

2 tablespoons Worcestershire sauce

1 tablespoon chili powder

2 teaspoons garlic powder

2 teaspoons paprika


Place all of the ingredients except the ribs in a medium bowl and stir to combine; set aside.

Cut 4 -12-inch pieces of aluminum foil; set aside.

Pat the ribs dry with paper towels. Remove the thin membrane attached to the underside of the ribs

Cut 1 rack in half crosswise and place the 2 pieces side by side on a sheet of foil. Repeat with the second rack and a second piece of 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. (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. Place the ribs in the oven and roast until fork-tender, about 2 hours. Meanwhile, make the sauce.

For the barbecue sauce:

Place all of the ingredients in a medium saucepan and bring to a simmer over medium heat, whisking occasionally. Reduce the heat to low and continue to simmer until the flavors have melded and the sauce has reduced to about 2 cups, about 30 to 40 minutes. Remove from the heat and set aside until ready to grill.


To grill the ribs:

Preheat the BBQ to 350°F to 450°F.

Remove the ribs from the foil, place them meaty-side up on the grill, and brush them with some of the sauce. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook another 5 minutes. Continue to cook, flipping and brushing every 5 minutes, until the sauce has thickened and the ribs are heated through and have grill marks, for a total grilling time of 20 minutes.

Transfer the ribs to a cutting board and cut the racks between the bones. Serve.