Perfect for holiday grilling! Delicious baby-back ribs (or ribs of choice) cooked slow to tenderize and bake in the flavor of the homemade rub, then grilled to perfection with a sweet barbeque sauce. You will find pasture-raised and organic-fed pork ribs at the market this week!
FOR THE SPICE RUB:
- 1/4 c. light brown sugar
- 2 tbsp. smoked paprika
- 1 1/2 tsp. onion powder
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. kosher salt
- 1 tsp. ground black pepper
- 1/2 tsp. ground cayenne pepper (optional)
FOR THE GRILLED RIBS:
- 2 racks baby back ribs (about 5 to 6 pounds total)
- 3 tbsp. vegetable oil, plus more for oiling the grates
- 1/2 c. chicken stock
- 1/4 c. apple cider vinegar
- 1 1/2 c. BBQ sauce, plus more to serve
Preheat a grill (charcoal or gas) to 300˚, with the coals or flames only under one half of the grill.
For the spice rub: Mix the brown sugar, smoked paprika, onion powder, garlic powder, salt, black pepper, and cayenne (if using) in a small bowl.
Place the rack of ribs on a large sheet tray and remove the membrane from the underside of the ribs. Rub the vegetable oil all over both sides of the ribs, then sprinkle evenly with the spice rub.
Place the ribs on the sheet tray, with the curves of the bones facing down. Add the chicken stock and vinegar to the tray. Wrap the tray tightly with aluminum foil and place on the grill over the side with no coals/flame. Cook over indirect heat until the internal temperature of the ribs reads 180˚ to 190˚, about 90 minutes to 2 hours. (Alternatively, you can bake these ribs in a 300° oven.)
Increase the grill temperature to 375˚ and oil the grill grates well. Transfer the ribs directly over the grill grates and brush the tops with the BBQ sauce. Cover and cook for 5 minutes. Carefully turn the ribs over and baste the other side with the BBQ sauce. Cover again and cook for an additional 5 minutes. Continue basting and turning the ribs until the BBQ sauce has created a sticky coating and the ribs are charred in spots, 10 to 20 minutes longer.
Transfer the ribs to a cutting board, brush with any remaining sauce, cut into pieces and serve.
