The Perfect Recipe For Grilling Enthusiasts
May is National Barbecue Month, and what better way to celebrate than by putting a full rack of ribs on the grill? A time-honored BBQ staple, ribs are the one food that every pitmaster has an opinion on.
Ribs are always the same cuts: short and meaty baby-back ribs, flat and fattier spare ribs, perfectly trimmed St. Louis style ribs, or the nearly-boneless Kansas City ribs. However, it’s how you cook them that counts. Every chef from Memphis to Murphysboro has their
Pork Ribs and Cowboy-Style Barbecue Sauce
This pork rib recipe makes 4 half slabs of baby back ribs. To get the most out of your meat, we’re also laying out the recipe for the perfect classic BBQ sauce to go with them. If you have a preference, however, or want to try out one of the other sauce types detailed above, feel free to experiment. The only bad meat is meat that’s been allowed to go bad!
- 2 lbs Baby Back Pork Ribs(equal to about 4 Half Slabs)
- 1 cup Ketchup
- 1/2 tsp fine ground Nutmeg
- 1/2 tsp ground Cinnamon
- 1/2 tsp Paprika
- 3 tsp Soy sauce
- 2 tsp Worcestershire sauce
- 1/4 cup Brown Sugar
- 1/4 cup Lime juice
- 1/2 cup Apple Cider Vinegar
- 2 tsp Mustard
Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs.
- Mix ketchup, nutmeg, cinnamon, paprika, soy sauce, Worcestershire, brown sugar, lime juice, apple cider vinegar, and mustard together in a saucepan.
- Whisk thoroughly over low heat, allowing to simmer for 15 minutes or until well-mixed. Be careful not to burn your mixture.
- Spray each piece of foil with vegetable cooking spray.
- Brush the ribs lightly with the barbecue sauce and place each portion in its own piece of foil.
- Wrap the ribs in foil tightly and refrigerate for at least 8 hours, or overnight.
- Set gas grill to 300 degrees F (150 degrees C) – or if using a charcoal grill, stack briquettes high to the grate on one side, leaving the other side lower and cooler.
- Remove the ribs from their foil and place on the grill. Allow them to cook for around 3-4 hours, flipping every half hour to cook thoroughly.
- In the 45 minutes or so, coat them in another layer of barbecue sauce, allowing it to coat them, but not burn. The meat is where the charred, smoky flavor comes from, not the sauce.
- Test the meat to see if it is done- the meat should almost literally fall off the bone. If it is rubbery or clings to the bones, it has not cooked enough yet. Properly cooked meat should be pinkish inside- but cooked, like medium-rare meat, not cold and raw.
- Once done, remove your ribs and serve, feel free to add on more BBQ sauce to taste.