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Gallery Barbecued Pork Ribs Recipe Summary Servings: 6

Ingredients For the Ribs 2 racks (2 to 2 1/2 pounds each) Saint Louis-style pork ribs Vegetable oil, for grill rack For the Rub 2 tablespoons packed light-brown sugar 2 tablespoons coarse salt 2 teaspoons freshly ground pepper 2 teaspoons hot paprika 2 teaspoons mustard powder 1 teaspoon celery seed For the Sauce 2 tablespoons vegetable oil 1 small yellow onion, finely chopped (1 cup) 3 garlic cloves, minced 1/4 teaspoon red-pepper flakes 1/4 cup tomato paste 1/4 cup bourbon 1 cup strained tomatoes 1/2 cup cider vinegar 1/4 cup Worcestershire sauce 1 cup water 1/4 cup plus 2 tablespoons light-brown sugar Coarse salt and freshly ground pepper

Cook’s Notes To achieve great ribs indoors, preheat oven to 350 degrees with rack in the middle position. Fit a rimmed baking sheet with a wire rack. Place ribs, bone side down, on rack. Roast, rotating halfway through, until meat is tender, but not falling off bones, and has shrunk 1/4 inch from ends, about 2 hours. Transfer 1 cup barbecue sauce to a bowl. Brush both sides of ribs with remaining 1 cup sauce. Return ribs to oven until glistening and deep mahogany, about 15 minutes. Let stand 10 minutes. Serve with reserved sauce.

Gallery Barbecued Pork Ribs

Recipe Summary Servings: 6

Barbecued Pork Ribs

Barbecued Pork Ribs

Barbecued Pork Ribs

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 2 racks (2 to 2 1/2 pounds each) Saint Louis-style pork ribs Vegetable oil, for grill rack

  • 2 tablespoons packed light-brown sugar 2 tablespoons coarse salt 2 teaspoons freshly ground pepper 2 teaspoons hot paprika 2 teaspoons mustard powder 1 teaspoon celery seed

  • 2 tablespoons vegetable oil 1 small yellow onion, finely chopped (1 cup) 3 garlic cloves, minced 1/4 teaspoon red-pepper flakes 1/4 cup tomato paste 1/4 cup bourbon 1 cup strained tomatoes 1/2 cup cider vinegar 1/4 cup Worcestershire sauce 1 cup water 1/4 cup plus 2 tablespoons light-brown sugar Coarse salt and freshly ground pepper

Directions

Prepare the ribs: Place 1 rib rack, meat side down, on a work surface. With a knife, cut a small slit through the silvery membrane at 1 end of the rack. Using a paper towel, grip the cut portion of the membrane, gently peel it from the rack, and discard. Repeat with remaining rack.

Make the rub: Combine sugar, salt, pepper, paprika, mustard powder, and celery seed in a bowl. (If mixture is clumpy, pass through a medium sieve.) Rub mixture on both sides of each rack. Place ribs on a rimmed baking sheet, cover, and refrigerate for at least 2 hours (or overnight). Let stand at room temperature for 30 minutes before cooking.

Make the sauce: Heat oil in a medium saucepan over medium heat. Add onion and garlic, and cook until onion is tender, 2 to 3 minutes. Add red-pepper flakes and tomato paste, and cook for 1 minute. Stir in bourbon, scraping the pan. Stir in tomatoes, vinegar, Worcestershire sauce, water, and sugar, and cook, continuing to stir, until sugar dissolves.

Simmer the sauce: Bring the sauce to a boil. Reduce heat, and simmer until reduced by 1/3, about 30 minutes. Season with salt and pepper. Let cool slightly. Puree in a blender until smooth. (You should have about 2 cups.) Use immediately, or let cool completely, cover, and refrigerate for up to 2 weeks.

Set up the grill: Place a 9-by-13-inch disposable aluminum pan in the center of bottom grill rack. If using a charcoal grill, place a chimney starter on top grill rack, and fill with about 60 charcoal briquettes (about 4 pounds). Stuff newspaper under chimney, and ignite. Heat briquettes until just covered in ash. Wearing oven mitts, carefully lift chimney, remove top rack, and pour coals onto bottom rack along both sides of pan. Top coals with 1 to 2 chunks hardwood or 1 cup wood chips that have been soaked in water for 1 hour and drained. Fill pan halfway with hot water. Replace top rack. If using a gas grill, heat to medium-low.

Grill the ribs: Let ribs stand at room temperature for 30 minutes before cooking. Fold a paper towel into a thick rectangle, and dip it in oil. Hold towel with tongs, and brush oil on top grill rack. Place both rib racks, bone side down, on top grill rack, directly over pan. Cover, keeping top grill vents halfway open and bottom vents completely open to maintain grill temperature of 275 degrees to 325 degrees. Cook ribs, without turning, until the meat is tender but not falling off bones, and has shrunk 1/2 inch from ends, 3 to 3 1/2 hours, adding 8 briquettes to each charcoal pile every hour.

Baste the ribs: Transfer 1 cup sauce to a small serving bowl. Brush both sides of ribs with remaining 1 cup sauce. Cover, and grill until ribs are glistening and deep mahogany, about 15 minutes. Let stand for 10 minutes. Serve with reserved sauce.

Cook’s Notes To achieve great ribs indoors, preheat oven to 350 degrees with rack in the middle position. Fit a rimmed baking sheet with a wire rack. Place ribs, bone side down, on rack. Roast, rotating halfway through, until meat is tender, but not falling off bones, and has shrunk 1/4 inch from ends, about 2 hours. Transfer 1 cup barbecue sauce to a bowl. Brush both sides of ribs with remaining 1 cup sauce. Return ribs to oven until glistening and deep mahogany, about 15 minutes. Let stand 10 minutes. Serve with reserved sauce.

Cook’s Notes

To achieve great ribs indoors, preheat oven to 350 degrees with rack in the middle position. Fit a rimmed baking sheet with a wire rack. Place ribs, bone side down, on rack. Roast, rotating halfway through, until meat is tender, but not falling off bones, and has shrunk 1/4 inch from ends, about 2 hours. Transfer 1 cup barbecue sauce to a bowl. Brush both sides of ribs with remaining 1 cup sauce. Return ribs to oven until glistening and deep mahogany, about 15 minutes. Let stand 10 minutes. Serve with reserved sauce.

Reviews (3)

 Add Rating & Review     24 Ratings   5 star values:        6    4 star values:        6    3 star values:        7    2 star values:        3    1 star values:        2

Reviews (3)

Add Rating & Review     24 Ratings   5 star values:        6    4 star values:        6    3 star values:        7    2 star values:        3    1 star values:        2

Add Rating & Review

24 Ratings 5 star values: 6 4 star values: 6 3 star values: 7 2 star values: 3 1 star values: 2

24 Ratings 5 star values: 6 4 star values: 6 3 star values: 7 2 star values: 3 1 star values: 2

24 Ratings 5 star values: 6 4 star values: 6 3 star values: 7 2 star values: 3 1 star values: 2

  • 5 star values: 6 4 star values: 6 3 star values: 7 2 star values: 3 1 star values: 2

    Martha Stewart Member     Rating: 1 stars       06/24/2017   Horrible! Temp with that time is WAY too hot/long, way overcooked. Up to 315 for up to 3.5 hrs HA. Thanks for a ruined dinner.  

Martha Stewart Member     Rating: Unrated       06/18/2013   I am new at using our gas grill. If I am making these on a gas grill, where does the pan of water go? I only have one main cooking rack, plus a smaller rack that follows the grill lid. I'm making these in the oven for now, but would like to use the grill. Can someone please advise so I can grill next time?  

Martha Stewart Member     Rating: Unrated       05/27/2012   Dear Martha, this is such a wonderful recipee. I was looking for typical pork ribs recipee, and it was very surprised how easy and special this tastes.

    Martha Stewart Member

    Rating: 1 stars 06/24/2017

Horrible! Temp with that time is WAY too hot/long, way overcooked. Up to 315 for up to 3.5 hrs HA. Thanks for a ruined dinner.

Rating: 1 stars

Rating: Unrated 06/18/2013

I am new at using our gas grill. If I am making these on a gas grill, where does the pan of water go? I only have one main cooking rack, plus a smaller rack that follows the grill lid. I’m making these in the oven for now, but would like to use the grill. Can someone please advise so I can grill next time?

Rating: Unrated

Rating: Unrated 05/27/2012

Dear Martha, this is such a wonderful recipee. I was looking for typical pork ribs recipee, and it was very surprised how easy and special this tastes.

All Reviews for Barbecued Pork Ribs

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Barbecued Pork Ribs

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest