This easy rib recipe delivers over-the-top flavor.
Homemade ribs are often more work than they’re worth.
Before serving, just brush the ribs with a rich sauce and heat them up on the grill.
Photo: Greg DuPree
It’s worth seeking out for its floral, tangy notes.
Ingredients
4slabs baby back pork ribs (8 to 9 pounds total)
2 12tablespoonsplus 2 teaspoons.
Season ribs on both sides with 212 tablespoons salt and 2 teaspoons pepper.
Fold each sheet of foil around each slab, crimping foil at the sides and top to seal completely.
Place two rib packets on two baking sheets.
Bake until ribs are fork-tender, about 2 hours.
Remove ribs from oven and very carefully unseal each packet (the steam inside will be very hot).
Let ribs cool in foil to room temperature, about 1 hour.
Bring to a simmer over medium-high.
Let sauce cool to room temperature, about 1 hour.
Use immediately or refrigerate, covered, for up to 24 hours.
Preheat grill to medium-high (400 F to 450 F).
Working in batches if needed, remove ribs from foil packets and place on oiled grill grates.
Remove ribs from grill; let rest for 5 minutes.
Make Ahead
Bake the ribs and make the sauce the day before serving.
