Bon appetite’s Best Ever Barbecued Ribs

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IngredientsBourbon Barbecue baby back ribs

  • 2 ½ tablespoons kosher salt
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon freshly ground black pepper
  • 8 pounds baby back pork ribs (8 racks) or St. Louis style spareribs (4 racks)
  • Low-salt chicken broth, optional
  • 1 ½ cups store-bought or homemade barbecue sauce plus more


  1. Preheat oven to 350°
  2. Combine first five ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
  3. Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; for any juices from foil into a 4 cup he proved measuring cup; reserve juices. Let ribs cool completely. Do ahead: ribs can be baked up to three 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.
  4. Build a medium hot fire in a charcoal grill, or heat a gas grill to hide.
  5. Add broth or water to rib juices, if needed, to measure 1 ½ cups. Whisk in barbecue sauce to blend.
  6. 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 each rib to separate and serve with additional barbecue sauce.
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