Barbecued Ribs

From Cook's Country | June/July 2011

Why this recipe works:

We found that St. Louis spareribs were the easiest variety to work with for this Barbecued Ribs recipe. The secret to achieving the best flavor is in the spice rub. We found the longer we left it on the ribs, the better they tasted. The effect was best over the course of several days. Starting… read more

We found that St. Louis spareribs were the easiest variety to work with for this Barbecued Ribs recipe. The secret to achieving the best flavor is in the spice rub. We found the longer we left it on the ribs, the better they tasted. The effect was best over the course of several days. Starting the barbecued ribs on the grill and finishing them in the oven prevented them from drying out in the intense heat of the grill.

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Serves 4 to 6

The longer you leave the ribs with the spice rub the better (we recommend up to 2 days) their flavor, so try to plan ahead. We suggest homemade barbecue sauce, but if you're short on time, Bull's-Eye is the test kitchen favorite among supermarket brands. This recipe uses the oven, as well as a charcoal grill.

Ingredients

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