Juicy, meat-falling-off-of-the-bone ribs…do I have your attention yet? This smoky ribs recipe is sure to hit the spot! I originally wanted to make this on the grill but it was raining so I had to opt to make it in the oven…and be locked indoors with my two boys who were desperate to play outisde. Rain or shine, grill or oven this will brighten any day!
Smoky Ribs
Ingredients
1/2 cup packed dark-brown sugar
Coarse salt and ground pepper
1/4 cup Cajun seasoning
3 tablespoons smoked or sweet paprika
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground mustard
2 racks baby back pork ribs (about 2 1/2 pounds total)
Prepare
Prep the Ribs
1.Depending on how the butcher has trimmed the ribs, there may be a tough, rubbery membrane on the underside. If so, score meat between bones (being careful not to cut the meat) and pull membrane away.
2.Combine brown sugar, 1/3 cup salt, 1 teaspoon ground pepper, Cajun seasoning, paprika, cayenne, and ground mustard. Reserve half the rub for later use (store in an airtight container, up to a month). Working with 1 rack at a time, lay a large piece of parchment-lined foil on a work surface, place rack on parchment, and liberally coat both sides with rub.
3.Fold foil and parchment around ribs, crimping the edges together to form a packet.
Cook in the Oven
1.Preheat oven to 300 degrees. Place rib packets on a rimmed baking sheet. Bake until a knife can pierce meat with no resistance, 2 to 2 1/2 hours.
2.Remove ribs from oven. Heat broiler. Unwrap ribs, place on sheet, and brush with Chipotle Sauce.
3.Broil until sauce is bubbling and ribs are lightly charred, about 5 minutes, brushing with more sauce if desired.
Cook on the Grill
1.Set up a grill for indirect cooking: Arrange heat source (charcoal or gas) on one side of grill and heat to medium-high.
2.Place rib packets on cooler side of grill, standing them upright on long sides. Cover grill and cook until a knife can pierce meat with no resistance, about 2 1/2 hours (if using a charcoal grill, add a couple handfuls of coals every half hour to maintain 300 degrees).
3.Remove ribs from grill, unwrap, and brush with Chipotle Sauce. If using a charcoal grill, lift grate to carefully spread out hot coals. On a gas grill, place ribs directly over heat source. Grill until sauce is bubbling and ribs are lightly charred, 2 minutes per side, brushing with more sauce if desired.
- 1/2 cup packed dark-brown sugar
- Coarse salt and ground pepper
- 1/4 cup Cajun seasoning
- 3 tablespoons smoked or sweet paprika
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons ground mustard
- 2 full racks pork ribs
- Prep the Ribs
- Depending on how the butcher has trimmed the ribs, there may be a tough, rubbery membrane on the underside. If so, score meat between bones (being careful not to cut the meat) and pull membrane away.
- Combine brown sugar, 1/3 cup salt, 1 teaspoon ground pepper, Cajun seasoning, paprika, cayenne, and ground mustard. Reserve half the rub for later use (store in an airtight container, up to a month). Working with 1 rack at a time, lay a large piece of parchment-lined foil on a work surface, place rack on parchment, and liberally coat both sides with rub.
- Fold foil and parchment around ribs, crimping the edges together to form a packet.
- Cook in the Oven
- Preheat oven to 300 degrees. Place rib packets on a rimmed baking sheet. Bake until a knife can pierce meat with no resistance, 2 to 2 1/2 hours.
- Remove ribs from oven. Heat broiler. Unwrap ribs, place on sheet, and brush with Chipotle Sauce.
- Broil until sauce is bubbling and ribs are lightly charred, about 5 minutes, brushing with more sauce if desired.
- Cook on the Grill
- Set up a grill for indirect cooking: Arrange heat source (charcoal or gas) on one side of grill and heat to medium-high.
- Place rib packets on cooler side of grill, standing them upright on long sides. Cover grill and cook until a knife can pierce meat with no resistance, about 2 1/2 hours (if using a charcoal grill, add a couple handfuls of coals every half hour to maintain 300 degrees).
- Remove ribs from grill, unwrap, and brush with Chipotle Sauce. If using a charcoal grill, lift grate to carefully spread out hot coals. On a gas grill, place ribs directly over heat source. Grill until sauce is bubbling and ribs are lightly charred, 2 minutes per side, brushing with more sauce if desired.
