- 2 1/2 tablespoon(s) Kosher Salt
- 1 tablespoon(s) dry mustard
- 1 tablespoon(s) paprika
- 1/2 teaspoon(s) cayenne pepper
- 1/2 teaspoon(s) black pepper freshly ground
- 8 pound(s) baby back or spareribs
- 1 box(es) low- salt chicken broth
- 1 1/2 cup(s) barbecue sauce
- Preheat oven to 350. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil;sprinkle rub all over ribs. Wrap racks individually and divide betweeen 2 baking sheepts.
- Bake ribs until very tender but not falling apart, about 2 hours for baby baks and 3 hours for spareribs. Carefully unwrap ribs; pour any juices form foil into a 4-cup heatproof measuring cup;reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead ( the falvor will hold together better on the grill as the heat through ) . Cover and chill juices. Rewrap ribs in foil and chill.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to hight. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
- Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered an charred in plases and heated through, 7-10 minutes. Transfer to cutting baord; cut between ribs to sparate. Transfer to a platter and serve with additional barbecue sauce.
This recipe is a personal recipe added by shr99lr and has not been tested or endorsed by MyRecipes.
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