I made this recipe over the past weekend and it is a favorite in our house. My husband actually said, “Are you going to put up the recipe because I posted a pic on FB and people want the recipe!!” So, I said, “Of course!!” So, here is the rib recipe I have adapted from a few different recipes and techniques I have picked up over the years. I hope you all enjoy these ribs this summer as much as we will. This is a summer staple at our house.
There are so many different ways to make ribs, wet marinades, dry rubs, baked, parboiled, grilled broiled. The only thing that these all have in common is that people usually use them in conjunction with each other and that everyone has their own combo of greatness. I like to do a dry rub, bake low and slow in a liquid solution and then finally char on the grill, combo. This will always ensure flavor, tenderness and yummy, crusty charred bits on the outside. So, I will give you the rub recipe, let you know the solution I use for the low and slow and then a BBQ sauce recipe to finish. I can’t wait to hear not only what you all think of these, but some of your rib cooking techniques that work well for you.
Summer BBQ Baby Back Ribs
This is everything you will need for this rub. Plus salt,(not pictured) and I always use Kosher salt to cook, especially for rubs.
Once you have your rub mixed, you will rub it directly onto the raw meat. I recommend drying the ribs after you unwrap them from the package they came in. It helps the rub adhere better to the ribs and it gives you a more even coverage of your rub.
Once the ribs are fully rubbed up on both sides, I usually just wrap them in the remaining foil and pop them into the fridge. This is best if you can do this the night before. That rub will really penetrate the meat and start to break it down and tenderize it. Also, the flavor of the spices will really get into that meat. But if you can’t do it the night before, do not think that you cannot make them anymore. At least 2 hours prior to baking the rub can be applied and still give you a delicious product.
This is what the ribs look like after they have sat in the rub overnight. You will notice they are darker, the rub looks almost wet. It has really become apart of the meat and enhanced that flavor. So, now you will make the solution that you are going to use to bake the ribs with. You will want to preheat your oven at this point to a very low temperature of 250 degrees. You will mix 2 cups water, 1/2 cup honey and 1/2 cup vinegar,(I used apple cider vinegar) you can use whatever vinegar you have at home except balsamic. Balsamic gives off too much sweetness and does not counteract the honey enough. Mix your solution together and pour 3/4 of that mixture onto your sheet pan with the ribs. Then bake them, uncovered at that low temp for 2-3 hours depending on your oven and the amount of doneness you prefer. Some people prefer their ribs falling off the bone. Other BBQ connoisseurs say that you need a little bite or pull when you bite into them. I say, eat them how you like them.
While the ribs are cooking you can make the BBQ sauce if you are using the homemade version. If not, your favorite store-bought brand is completely fine here.
After they have cooked for the 2-3 hours you have a few options. If you are doing these the day ahead, you can then cool them and wrap them at this point. The next day, you just remove them from the fridge, let them sit out a bit to get the chill off and then throw them on the grill. Otherwise, light up that grill and throw these bad boys on there.
When they are finished they should be lightly charred on the outside, tender and juicy on the inside and they will have a nice zest from that rub. They will melt in your mouth!
[lt_recipe name=”Summer BBQ Baby Back Ribs” summary=”This is a great, simple and favorite way to make BBQ ribs. We start with a rub, then go low and slow and then char on that hot grill. For me it has to be charcoal to be the best, but gas grills will work very well here too.” servings=”2-4″ total_time=”2 DAYS” print=”yes” ingredients=”Rub ;2 tbsp. brown sugar;1 tbsp. Kosher salt;1/4 tbsp. cracked black pepper;2 tbsp. paprika;2 tbsp. cumin;2 tsp cayenne pepper;1 tbsp. chili powder;1 1/2 tbsp. onion powder;1 tbsp. oregano leaves;1 tbsp. liquid smoke;;;;Rib Cooking Solution ;2 cups water;1/2 cup honey;1/2 cup apple cider vinegar;;;BBQ Sauce ;1 1/4 cups ketchup ;1 cup brown sugar;1/4 cup molasses;1/4 cup apple cider vinegar;1/4 cup water;1 tablespoon Worcestershire sauce;2 1/2 teaspoons ground mustard;2 teaspoons paprika;1/2 teaspoon garlic powder;1/8 teaspoon cayenne pepper ;1 1/2 teaspoons kosher salt;1 teaspoon cracked black pepper;” ]Rub-Combine all ingredients together. If you are making this rub ahead of time and want to use for other dishes too, which I do all the time. Do not add the liquid smoke to the rub. Rub the liquid smoke directly onto the meat and then spread the rub onto the meat. The rub will last about a month and be delicious on chicken, pork, ribs, and even fish. ;;Preheat the oven to 250 degrees;For the solution, combine all three ingredients in a measuring cup and pour on to the pan you are cooking the ribs on before they go into the oven. Then cook the ribs low and slow, uncovered in the oven for about 2-3 hours.;;Once the ribs are cooked to your desired doneness, remove them from the oven and either let them cool to finish cooking another day or finish on the grill immediately after. ;; For the BBQ Sauce, combine all the ingredients in a sauce pot. Bring to a boil and then reduce the heat to a simmer for five minutes or until all the sugar has dissolved. Serve immediately or cover and store in fridge.[/lt_recipe]
