Barbecue Ribs

June 2010
Barbecue Ribs

by 3 people

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Reader Michael OBrien developed his signature recipe while living in St. Louis, but his ribs of choice arent flavored with the barbecue sauce ubiquitous in that city. After some trialand error, he fine-tuned hisown version. Theyre the perfect balance of spicyand sweet, he says. And theyre not too messy." Rach's take on ribs? "John is the rib eater in the family. This is what he thinks: Like most guys, I love a) outside cooking; b) cooking over fire; and c) eating food with my fingers. Ribs let me do all threeand I love the tangy, spicy, awesome flavor."

Makes: 6 servings

Prep: 15 mins

Cook: 1 hr 40 mins

  • 1/4 cup light brown sugar
  • 2 tablespoons garlic powder
  • 2 tablespoons chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 3 slabs baby back ribs (about 6 pounds), cut into 3- to 4-rib pieces
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons cider vinegar
  1. Preheat a grill to medium-low. In a small bowl, combine the brown sugar, garlic powder, chili powder, black pepper, salt, cayenne, oregano and thyme. Rub the spice mixture on the meaty side of the ribs and arrange, seasoned side up, in a large roasting pan; cover tightly with aluminum foil. Place on the grill and cook until the meat is fork-tender, about 1 1/2 hours.
  2. Increase the heat to medium. Combine the olive oil and vinegar in a cup and baste the ribs with the mixture. Transfer the ribs directly to the grill grate, cover and cook, turning, until lightly charred, 5 to 10 minutes.