The Best Ribs
Ingredients
- 2 (2 lb) racks of baby-back pork ribs ⓘ
- Dry Spices use 3 T ⓘ
- 3 tablespoons paprika ⓘ
- 2 teaspoons seasoning salt ⓘ
- 2 teaspoons garlic powder ⓘ
- 2 teaspoons ground black pepper ⓘ
- 1 teaspoon dry mustard ⓘ
- 1 teaspoon ground oregano ⓘ
- 1 teaspoon ground red pepper ⓘ
- 1/2 teaspoon chili powder
- Basting Sauce use 1 cup ⓘ
- 1/4 cup firmly packed brown sugar ⓘ
- 1 1/2 tablespoons dry spices ⓘ
- 2 cups red wine vinegar ⓘ
- 2 cups water ⓘ
- 1/4 cup Worcestershire sauce ⓘ
- 1/2 teaspoon hot sauce (we like the chipotle or chili lime) ⓘ
- 1 small bay leaf ⓘ
- Sweet Sauce use 1 cup ⓘ
- 1 cup ketchup
- 1 cup red wine vinegar ⓘ
- 1 (8 ounce) can tomato sauce ⓘ
- 1/2 cup honey mustard ⓘ
Instructions
- Combine all dry spices ingredients in a small bowl.
- Dry rub the ribs and refrigerate 8 hours or overnight, covered with plastic wrap.
- Stir together all Basting Sauce ingredients; cover and let stand 8 hours.
- Remove bay leaf.
- (Sauce is intended for basting ribs only). BRING all Sweet Sauce ingredients to a boil in a Dutch oven.
- Reduce heat, and simmer sauce, stirring occasionally, 30 minutes.
- Prepare a hot fire by piling charcoal or lava rocks on one side of grill, leaving other side empty (for gas grill, light only one side). Place food rack on grill.
- Arrange ribs over unlit side.
- GRILL ribs, covered with grill lid, over medium heat (300-350°F) for 2 to 2 1/2 hours, basting every 30 minutes with Basting Sauce and turning occasionally.
- Brush ribs with Sweet Sauce the last 30 minutes.
- If using the western style ribs you cook the same way except for 4 to 4 1/2 hours.
Nutrition & Diet Analysis (per serving)
1042
kcal
52% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).