Memorial Day Barbecued Ribs

Russ Myers


Cook these really low and slow. Set the oven at 300F and start checking the ribs after 3 hours. But don't worry they'll be super-tender either way.

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6 Servings


20 Min


3 Hr




5 lb
pork spare ribs
1 Tbsp
kosher salt
1 Tbsp
1 Tbsp
dry mustard
1/2 tsp
cayenne pepper
1/2 tsp
freshly ground black pepper
1 1/2 c
store bought or homemade barbecue more

Directions Step-By-Step

Preheat oven to 300 F.

Combine first 5 ingredients in a small bowl.

Cut slab into two pieces (optional)
Place ribs on a double layer of foil; sprinkle rub all over ribs.

Wrap racks individually and divide between 2 baking sheets.
Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs.

Carefully unwrap ribs; pour any juices from 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 flavor will be more developed, and the cold ribs will hold together better on the grill as they 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 high. 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 and charred in places and heated through, 7-10 minutes.

Transfer to a cutting board; cut between ribs to separate.

Transfer to a platter and serve with additional barbecue sauce.

About this Recipe

Course/Dish: Ribs
Main Ingredient: Pork
Regional Style: American