Folks can't eat these tasty ribs without licking their fingers. The double-cooking method first rubbed with pungent spices and slowly baked, then finished outdoors on a hot grill with a zesty glaze.
2 racks (about 5 pounds total) Baby back ribs
2 teaspoons kosher salt
1 teaspoon Smoked Spanish Paprika
1 teaspoon Dried oregano
1 teaspoon dried thyme
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon freshly ground pepper
1/2 cup chili sauce
1/2 cup peach or apricot preserves
2 tablespoons dark molasses
1 tablespoon cider vinegar
1 tablespoon dijon mustard
1/2 teaspoon hot pepper sauce
Canola oil for grilling
Preheat the oven to 350 degrees. Cut each rib rack into 2 or 3 section. Mix together the salt, paprika, oregano, thyme, granulated garlic, onion powder and pepper. Sprinkle the mixture on both sides of the ribs and rub into the meat.
Arrange the ribs, overlapping slightly if necessary, in a large roasting pan. Cover tightly with aluminum foil, place in the oven, cook for 30 minutes. Remove the foil, turn the ribs, and return to the oven. Continue cooking until the ribs are tender and browned, about 30 minute more.
Meanwhile, make the sauce. In a small sauce pan, stir together the chili sauce, peach preserves, molasses, vinegar, mustard and hot sauces and bring to a simmer over medium low heat. Remove from the heat and set aside.
While the ribs are cooking, prepare a grill for direct heat cooking over medium high heat. Lightly oil the cooking grate. Brush both sides of the ribs with the sauce. place on the grill, cover, turning once until shiny and glazed, about 3 minutes per side. (Alternatively, increase the oven temperature to 425. Pour off the fat in the roasting pan, then return the ribs to the pan. Brush the ribs with some of the sauce and cook until the ribs are shiny and glazed, about 5 minutes. Turn, brush with more of the sauce, and cook to glaze the other side, about 5 minutes more.
Transfer the ribs to a craving board and let stand for 5 minutes. Cut between the bones into individual ribs, heap on a platter, and serve with any remaining sauce.
Put a spin on it: Pork spareribs are also excellent prepared with the oven barbecue method. They are larger, meatier and a little tougher than baby back ribs, so they will take about 45 minutes of covered baking, another 45 minutes uncovered and a final 15 minutes for the glazing on the grill.
2 racks (about 5 pounds total) Baby back ribs
2 teaspoons kosher salt
1 teaspoon Smoked Spanish Paprika
1 teaspoon Dried oregano
1 teaspoon dried thyme
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon freshly ground pepper
1/2 cup chili sauce
1/2 cup peach or apricot preserves
2 tablespoons dark molasses
1 tablespoon cider vinegar
1 tablespoon dijon mustard
1/2 teaspoon hot pepper sauce
Canola oil for grilling
Preheat the oven to 350 degrees. Cut each rib rack into 2 or 3 section. Mix together the salt, paprika, oregano, thyme, granulated garlic, onion powder and pepper. Sprinkle the mixture on both sides of the ribs and rub into the meat.
Arrange the ribs, overlapping slightly if necessary, in a large roasting pan. Cover tightly with aluminum foil, place in the oven, cook for 30 minutes. Remove the foil, turn the ribs, and return to the oven. Continue cooking until the ribs are tender and browned, about 30 minute more.
Meanwhile, make the sauce. In a small sauce pan, stir together the chili sauce, peach preserves, molasses, vinegar, mustard and hot sauces and bring to a simmer over medium low heat. Remove from the heat and set aside.
While the ribs are cooking, prepare a grill for direct heat cooking over medium high heat. Lightly oil the cooking grate. Brush both sides of the ribs with the sauce. place on the grill, cover, turning once until shiny and glazed, about 3 minutes per side. (Alternatively, increase the oven temperature to 425. Pour off the fat in the roasting pan, then return the ribs to the pan. Brush the ribs with some of the sauce and cook until the ribs are shiny and glazed, about 5 minutes. Turn, brush with more of the sauce, and cook to glaze the other side, about 5 minutes more.
Transfer the ribs to a craving board and let stand for 5 minutes. Cut between the bones into individual ribs, heap on a platter, and serve with any remaining sauce.
Put a spin on it: Pork spareribs are also excellent prepared with the oven barbecue method. They are larger, meatier and a little tougher than baby back ribs, so they will take about 45 minutes of covered baking, another 45 minutes uncovered and a final 15 minutes for the glazing on the grill.
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