This is a fantastic recipe for barbecue ribs which pair perfect with corn on the cob or watermelon on a summers day, or can even be enjoyed on a chilly Sunday afternoon watching football. Start these ribs in the oven and then finish them off on the grill for a wonderful charred, smoky taste. The secret is the time in the oven gets the meat almost to that "fall off the bone" stage, and allows them to finish on the grill for the magic smokey "charred" flavor.
2 tbsp. chili powder
2 tbsp. onion powder
2 tbsp. kosher salt
2 tsp. smoked paprika
2 tbsp. packed light brown sugar
1 tsp. black pepper
1/2 tsp. cayenne pepper
About 9 pounds baby back ribs total (3 or so racks)
1 cup of your favorite BBQ sauce, plus more for serving
Preheat the oven to 300°. Combine all the dry spices in a medium bowl. Sprinkle the spice mix on both sides of each rack of ribs (make sure you use all of the spices). Place parchment paper on the bottom of 2 rimmed baking sheets. Wrap each rack individually in a double layer of foil and divide between the baking sheets. Bake the ribs in the oven until the meat will easily pull apart with a fork but the racks still hold together, about 2 hours 30 minutes.
When the ribs are finished in the oven, preheat the grill to medium. Unwrap the ribs. Brush each side with 2 to 3 tablespoons BBQ sauce. Grill the ribs meat-side down until well marked and the ribs release easily from the grill, 3 to 4 minutes. Flip and continue grilling until well marked on the other side, 2 to 3 minutes.
Transfer the ribs to a cutting board and brush generously with more sauce. Slice into portions and serve.
Watermelon, Corn on the Cob, Homemade Slaw, Fresh Green Beans