Foolproof Ribs With Barbecue Sauce Recipes

FOOLPROOF GRILLED RIBS

Steps:

• In a medium bowl, combine sugar chili powder, paprika, salt, and cumin.
• Pull the silver membrane from the back of the ribs.
• Transfer ribs to 2 large rimmed baking sheets. Use your hands to distribute the rub over both sides of the ribs and rub it into the ribs.
• Cover the baking sheets with foil and refrigerate at least 1 hour or overnight.
• 15 minutes before grilling, remove ribs from refrigerator and preheat grill to medium-low with the lid closed.
• Place rib rack on the grill. Place ribs in the rack. Grill for 4 ½ hours. At the end of the 4 ½ hours, move to the "COOK RIBS IN FOIL" instructions.
• Lightly oil grates, and place the ribs (meat-side up) on the grill. Grill for 1 hour.
• Flip ribs so they're meat-side down. Close grill and cook 30 minutes. Repeat this process every 30 minutes for a total of 2 ½ more hours.
• Remove the ribs from the grills. Increase the grill temperature of 350°For medium-high and close the lid.
• Place each rack on a piece of heavy-duty foil. Brush both sides of the ribs with barbecue sauce. Seal the ribs in the foil.
• When the grill reaches 350°F, place the foil packets of ribs on the grill and cover. Cook for 40 minutes longer.
• Take the ribs off the grill and let them rest for 15 minutes before removing the foil, slicing, and serving.

FOOLPROOF RIBS WITH BARBECUE SAUCE

Steps:

• Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
• Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
• About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
• Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
• Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.