A job worth doing is worth doing well. Especially if it’s a PIA (Pain in the @%$) Job!
At Kowalski Heat Treating, there’s two things we love – thermal processing and great food. And for me there’s simply nothing as tasty two step char-grilled ribs. The secret, like many of the jobs we have here, is slow cookin’. Here’s a recipe we love. It’s a bit of work – what you may consider a PIA (Pain in the @%$) Job – but believe me, well worth it. Serve with potato salad and a cold beverage like lemonade or your favorite Cleveland-based Great Lakes beer.
Give ’em a try, and then send me a note or call me on Monday and let me know how they turned out. And if you have a favorite barbecue sauce, please pass it along.
- 2 1/2 tablespoons kosher salt
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
- Low-salt chicken broth (optional)
- 1 1/2 cups homemade barbecue sauce (try ketchup, few tablespoons of honey, Franks Hot Sauce and a good splash of Italian Salad Dressing
Prep: 20 min total: 2½ – 3½ hrs
- Preheat oven to 350°. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; generously sprinkle rub all over ribs. Wrap each racks individually and place on baking sheets – ok to use more than one sheet.
- Bake the ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
- Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.