I made these ribs a few years ago for a July 4th party. I remember it was incredibly hot that summer day, and we had 21 people coming for dinner and fireworks. So, I needed to make something that entailed most of the cooking was done in advance, was not too complicated and produced vast amounts of food.
We don’t have ribs that often, for some reason for us, they fall into the “special event” food category. Along with bouillabaisse, enjoyed at dinner parties, but somehow not a regular dinner indulgence. Lobster, which makes an appearance perhaps once a year. And oysters, for a while we were shucking them on Friday nights and cracking a bottle of champagne, that, we should re-visit, and soon.
The beauty of these ribs is that you season and roast them in the oven the day before, or very early that same day. Later, slather with BBQ sauce and grill until they are charred at the edges, producing fall off the bone rib goodness. You can claim you smoked them for hours, no one will be the wiser, that’s how fabulous these are.
So, whip up some coleslaw, ice up those beverages and get lots and lots of napkins ready.
- 3 racks pork ribs (my were packaged 3's)
- 2 Tbs Kosher salt
- 2 Tbs dry mustard
- 1 Tbs paprika
- 1/2 to 1 tsp cayenne pepper
- 1 Tbs cumin
- 1/2 tsp fresh ground black pepper
- 1 bottle prepared BBQ sauce
Starting a day or two ahead, preheat oven to 350 degrees.
Combine salt, dry mustard, paprika, cayenne pepper, cumin and pepper to bowl, mix well.
Place each rack of ribs on a double layer of foil and sprinkle both sides with rub mixture, approx. 1 Tbs per side.
Wrap up and lay on baking sheet.
Bake 2 1/2 to 3 hours, should be very tender but not falling off the bone.
Remove from oven still wrapped in foil and cool overnight.
To reheat, unwrap the ribs and discard foil, then slather each side with BBQ sauce and place directly on BBQ over high heat for about 7-10 minutes, turning often. Or until charring at edges and completed warmed through.
Transfer to large cutting board, and cut between bones.