• 13 Ratings

Learn how to cook ribs like a pro. These tender barbecue ribs recipe is loaded with flavor from both a dry rub and a homemade barbecue sauce.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For sauce, in a large mixing bowl, beat dark brown sugar, ketchup, vinegar, and water with an electric mixer on medium speed until blended. Beat in dry mustard, 1 tablespoon garlic powder, Worcestershire sauce, paprika, 2 teaspoons black pepper, and 1/4 teaspoon kosher salt. Refrigerate, covered, overnight (8 hours).

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  • For the rub, in a small bowl combine light brown sugar, chili powder, crushed red pepper, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, onion powder, 1/4 teaspoon black pepper, and cayenne pepper. Set aside 1 to 2 tablespoons of the rub.

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  • Place ribs in an extra-large self-sealing plastic bag; add remaining rub mixture. Seal bag, then shake to coat ribs, making sure to coat all surfaces. Marinate in refrigerate for 12 to 24 hours.

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  • Wrap each rib rack in heavy-duty foil. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place ribs on grill rack over drip pan. Cover and grill for 1 hour. Carefully open foil and add 1/2 cup sauce to each rib rack; reseal foil and grill for 45 minutes more or until tender. Carefully unwrap ribs, then move directly over coals. Brush ribs with additional sauce; grill 15 minutes more or until lightly browned, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above).

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  • Transfer ribs to a platter; brush with sauce and sprinkle with the reserved rub mixture. Serve with any remaining sauce.

OVEN METHOD

Prepare ribs and sauce as above. Preheat oven to 250°F. Place wrapped ribs in a roasting pan. Roast for 3 hours. Add 1/2 cup sauce to each rack. Rewrap and roast about 1 hour. Remove ribs from foil and finish on grill.

Nutrition Facts

982 calories; 53 g total fat; 20 g saturated fat; 5 g polyunsaturated fat; 25 g monounsaturated fat; 187 mg cholesterol; 1141 mg sodium. 961 mg potassium; 84 g carbohydrates; 1 g fiber; 79 g sugar; 40 g protein; 0 g trans fatty acid; 1263 IU vitamin a; 11 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 11 mg niacin equivalents; 1 mg vitamin b6; 16 mcg folate; 1 mcg vitamin b12; 162 mg calcium; 4 mg iron;

Reviews

13 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2