Special boy (and girl)! Once I saw the Bon Appetit cover, I knew it was only a matter of time. These were unbelievable. Truly. Make them. Especially if you have a grill. Our apartment smelled like a smokehouse for days. Nothing like waking up to the smell of BBQ!
- 2 1/2 tablespoons kosher 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) or St. Louis-style spareribs (4 racks)
- Low-salt chicken broth (optional)
- 1 1/2 cups store-bought or homemade barbecue sauce plus more
Preheat oven to 350°. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
Build a medium-hot fire in a charcoal grill, or 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 ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.
We borrowed a competition barbecue pitmaster’s secret weapon—a can of cola—to give this sauce subtle depth and sweet flavor.
- 1 12-oz. can Coca-Cola
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tablespoons mild-flavored (light) molasses
- 1 tablespoon Worcestershire sauce
- 2 teaspoons English mustard powder
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
Ingredient InfoEnglish mustard powder, an extremely hot mustard containing ground mustard seeds, wheat flour, and turmeric, is available at specialty foods stores and many supermarkets.
Bring all ingredients to a boil in a large saucepan over medium heat. Reduce heat to low and simmer, stirring often, until sauce is thickened and begins to turn dark red, about 20 minutes. Let cool. DO AHEAD: Can be made 2 weeks ahead. Cover and chill.
And from this recipe, I just made the watermelon this time. Next time, those country-style ribs…
- 1 teaspoon coriander seeds
- 1/3 cup Champagne vinegar or white wine vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon minced shallot
- 1 teaspoon honey
- 1/2 cup olive oil
- Kosher salt, freshly ground pepper
- 5 cups coarsely chopped seedless watermelon (cut from half a 6-7-lb. watermelon)
- 4 cups Sun Gold or cherry tomatoes (about 1 1/4 lb.), halved
- 1/4 cup cilantro leaves with tender stems plus more for garnish
Start with the dressing. In a small saucepan over low heat, toast coriander seeds until fragrant and beginning to pop, 2-3 minutes. Transfer coriander to a baking sheet and crush slightly with the back of a cool skillet. Combine coriander, vinegar, lime juice, shallot, and honey in a small bowl. Whisk in oil and season with salt and pepper. Set vinaigrette aside.
Place watermelon in a large bowl; add 1/2 cup vinaigrette and toss to coat. Cover and chill, tossing occasionally, for up to 1 hour to lightly pickle watermelon.
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Transfer ribs from bag, leaving some marinade clinging to surface, onto a baking sheet. Pour remaining marinade from bag into a medium saucepan. Bring to a boil; reduce heat to medium and simmer for 3 minutes. Set marinade aside.
Grill ribs until nicely charred and cooked to medium, about 5 minutes per side. Using tongs, dunk each rib into reserved marinade. Return ribs to grill and cook, turning once, until cooked to medium-well, about 2 minutes per side. Transfer to a platter.
Toss tomatoes, 1/4 cup cilantro, and 1 Tbsp. vinaigrette in a medium bowl. Season to taste with salt and pepper.
Top ribs with pickled watermelon. Scatter tomato mixture over. Garnish with more cilantro. Serve, passing remaining vinaigrette alongside for drizzling over.