We found a pork rib recipe in Bon Appétit magazine years ago and this became our standard. It required overnight marinade in a mixture of dry rub and wet ingredients including a bottle of BBQ sauce and most of a bottle of red wine. A recent move displaced the recipe so I made the following up after a fair amount of Googling. We just ate it and will make this a regular part of our July 4th celebration from now on. Enjoy.
- 2 racks of pork spareribs or baby back ribs (we made the former the first time and they were delicious; YMMV)
- 1 bottle of your favorite BBQ sauce or homemade equivalent
- Apple cider vinegar
- 1/2 cup dark brown sugar
- 1-1/2 tablespoons pimentón (smoked paprika)
- 1 tablespoon dried ground ancho chile powder
- 3/4 tablespoon garlic powder
- 3/4 tablespoons onion powder
- 1/2 tablespoon salt
- 1/2 teaspoon ground cumin
The night before you will be making the ribs mix the dry rub and prepare the ribs. I trim any large bits of fat and remove the membrane from the back but you can leave them as they are after removing the packaging and rinsing them in water. Pat dry with paper towel, sprinkle a bit of cider vinegar on both sides and then apply the dry rub to both sides. I cut the racks into 4 pieces to make them easier to deal with but that’s your choice, too. Put the ribs into a baking bag and seal with the included tie (I use Reynolds Turkey size baking bags). Place in the refrigerator on a cookie sheet for the night.
The next day a few hours before you will serve the ribs pull them out of the refrigerator and allow to come close to room temperature; about 45 minutes or so. Preheat oven to 350′ F. Add 2 cups of water to the baking bag full of ribs and fold the top of the bag under the ribs (I don’t use the tie here so steam can escape during baking). Place the bag of ribs on a cooke sheet with edges in case some water comes out during baking. Cover with aluminum foil and place in the oven for 2 hours.
Remove the ribs from the oven and let rest until the ribs can be handled; about 30 minutes. Remove from the baking bag and discard the bag while placing the ribs on the cookie sheet. Cover with foil and put in the refrigerator until you are ready to eat. This can be done up to 48 hours beforehand.
When you are ready to eat heat your grill and cook the ribs on the back for a few minutes to warm them up and then turn to cook the front. Brush BBQ sauce on the back before you turn and then brush the front. Cook until the ribs are hot and then cut them to serving size. Serve with additional BBQ sauce.