Over the weekend, I got together with three of my best friends in the whole world for a barbecue – Tyler made the most delicious ribs I’ve ever had and Marta and Concetta prepared seriously yummy side dishes. Plus, white Cotes du Rhone? Such a perfect wine.
Side note: I need to learn to cook. In fact, there are a lot of things I need to learn. You know those moments where everyone seems to be getting older but you don’t feel nearly as put together or grown up as you thought you would at this age? And you still make mistakes you thought you’d gotten over making? No? It makes me think of this post and how there was probably so much more I could have shared! I think I’m panicking a bit about turning 27 in a few short months. Another related side note: I think I’m going to put together a kind of “101 goals in 1001 days” list similar to and inspired by Mackenzie of Design Darling and Sarah of Chevrons & Stripes. I love what these ladies are doing and I LOVE lists, so maybe this will help. Blogging has really thrown a wrench into my life plans (in a good way), since things I thought I wanted I don’t know that I still do, and there are so many things I never thought I’d be interested in that I’ve learned to love. The one thing that hasn’t changed are the people in my life that I love with all my heart, and I’m so grateful to have their support (and cooking skills – seriously, teach me!).
Best-Ever Barbecued Ribs
- 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 store-bought or homemade barbecue sauce plus more
Preheat oven to 350°. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
Bake 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.
Find the recipe here.