Smoky, sticky, falling-off-the-bone ribs are easier than you think. Just cook them long and slow -- on the grill or in the oven.
Ingredients
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2 racks baby back pork ribs (about 2 ½ pounds total)
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½ cup packed dark-brown sugar
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Coarse salt and ground pepper
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¼ cup Cajun seasoning
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3 tablespoons smoked or sweet paprika
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1 ½ teaspoons cayenne pepper
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1 ½ teaspoons ground mustard
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¼ cup chili sauce
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¼ cup chopped chipotle chiles in adobo
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2 tablespoons honey
Directions
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Prep the ribs: Depending on how the butcher has trimmed the ribs, there may be a tough, rubbery membrane on the underside. If so, score meat between bones (being careful not to cut the meat) and pull membrane away.
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Combine brown sugar, 1/3 cup salt, 1 teaspoon ground pepper, Cajun seasoning, paprika, cayenne, and ground mustard. Reserve half the rub for later use (store in an airtight container, up to a month). Working with 1 rack at a time, lay a large piece of parchment-lined foil on a work surface, place rack on parchment, and liberally coat both sides with rub.
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Fold foil and parchment around ribs, crimping the edges together to form a packet.
Make the sauce
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Stir together chili sauce, chipotle chiles, and honey.
Cook on the grill
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Set up grill for indirect cooking: arrange heat source (charcoal or gas) on one side of grill and heat to medium-high.
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Place rib packets on cooler side of grill, standing them upright on long sides. Cover grill and cook until a knife can pierce meat with no resistance, about 2 1/2 hours (if using a charcoal grill, add a couple handfuls of coals every half hour to maintain 300 degrees).
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Remove ribs from grill, unwrap, and brush with chipotle sauce. If using a charcoal grill, lift grate to carefully spread out hot coals. On a gas grill, place ribs directly over heat source. Grill until sauce is bubbling and ribs are lightly charred, 2 minutes per side, brushing with more sauce if desired.
Cook in the oven
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To cook in the oven, preheat oven to 300 degrees. Place rib packets on a rimmed baking sheet. Bake until a knife can pierce meat with no resistance, 2 to 2 1/2 hours.
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Remove ribs from oven. Heat broiler. Unwrap ribs, place on sheet, and brush with chipotle sauce.
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Broil until sauce is bubbling and ribs are lightly charred, about 5 minutes, brushing with more sauce if desired.
Cook's Notes
This recipe makes a double batch of the spice rub. Use the extra to season chicken, pork, or steak before grilling. The homemade sauce gets its smokiness from chipotle chiles in adobo; look for them in the international aisle.