The Best BBQ Ribs
Ingredients:
2 1/2 tablespoons salt
1 tablespoon dry mustard
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
8 pounds baby back pork ribs (8 racks)
Low sodium chicken broth, if needed
1 1/2 cups barbeque sauce, plus more
Directions:
1) Preheat the oven to 350°.
2) Line two large baking sheets with double layers of foil.
3) Combine the salt, dry mustard, paprika, cayenne pepper, and black pepper in a small bowl.
4) Divide the ribs between baking sheets and sprinkle evenly with spice mixture. Wrap each rib individually with foil.
5) Bake the ribs until very tender but not falling apart, about 2 hours.
6) Carefully unwrap ribs and pour any juices from the foil into a 4-cup heatproof measuring cup to reserve. Let the ribs cool completely. Cover and chill juices.
7) Rewrap the ribs in foil and place in the refrigerator until chilled or up to 3 days (chilling the ribs makes them easier to grill without falling apart and the flavor actually develops the longer they're in the fridge).
8) 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 the ribs, basting with the barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7 to 10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.