GRILLED RIBS
A slow roast in the oven makes these ribs tender, succulent, and delicious.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 3h20m
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Mix together 1/4 cup plus 1 tablespoon salt, 1 1/2 teaspoons pepper, the sugar, and chili powder. Rub seasoning evenly over both sides of ribs. Transfer ribs, bone side down and slightly overlapping, to 2 rimmed baking sheets. Cover tightly with parchment-lined foil, and bake until tender, 2 1/2 to 3 hours.
- Divide barbecue sauce in half; reserve 1 half for serving. Heat grill to medium-high. Brush grates with oil. Remove ribs from baking sheets, and grill, turning occasionally and brushing with barbecue sauce, until charred, 2 to 5 minutes. Cut between each rib to separate. Serve with remaining barbecue sauce.
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Norly Casilao
[email protected]These ribs were amazing! The best I've ever had. The meat was so tender and juicy, and the sauce was perfect. I will definitely be making these again.
Florence Lawrence
[email protected]These ribs were delicious! The meat was fall-off-the-bone tender and the sauce was perfect. I will definitely be making these again.
kamrul husen
[email protected]Overall, these ribs were good. The meat was tender and the sauce was flavorful. However, I think I would prefer a different type of sauce next time.
Mohamed ezzat
[email protected]These ribs were a bit dry, but the sauce was delicious. I would recommend cooking them for a little less time next time.
zana Ali
[email protected]These ribs were amazing! The meat was fall-off-the-bone tender and the sauce was perfect. I will definitely be making these again.
uros novakovic
[email protected]Overall, these ribs were delicious and I would definitely recommend them. The only thing I would change next time is to use a little less cayenne pepper in the rub.
MUJAHID SHAKEEL
[email protected]These ribs were a bit dry for my taste. I think I should have cooked them for a little less time. The sauce was good, though.
Niruta P Magar
[email protected]These ribs were a little too spicy for my taste, but my husband loved them. He said they were the best ribs he's ever had. I think next time I'll use less cayenne pepper in the rub.
Obum Moses
[email protected]These ribs were amazing! I followed the recipe exactly and they turned out perfect. The meat was so tender and flavorful, and the sauce was delicious. I will definitely be making these again!
Miss Annie
[email protected]I made these ribs for a party and they were a huge hit! Everyone loved them. The ribs were so tender and juicy, and the sauce was perfect. I will definitely be making these again.
Sadat Mlabyo
[email protected]These ribs were delicious! I used a dry rub of brown sugar, paprika, garlic powder, and onion powder, and then grilled the ribs over indirect heat for about 2 hours. They were fall-off-the-bone tender and had a great smoky flavor.
Kanit Ali
[email protected]I've made these ribs several times and they're always a hit. I love the smoky flavor that the grill gives them. I usually serve them with coleslaw and baked beans.
zainab faisal
[email protected]These ribs were a bit dry for my taste. I think I should have cooked them for a little less time. The sauce was good, though.
Manish Yadav
[email protected]These ribs were a little too spicy for my taste, but my husband loved them. He said they were the best ribs he's ever had. I think next time I'll use less cayenne pepper in the rub.
Akhlaq Ahmad
[email protected]I made these ribs for a party and they were a huge hit! Everyone loved them. The ribs were so tender and flavorful, and the sauce was perfect. I will definitely be making these again.
smm nayem
[email protected]These ribs are amazing! I followed the recipe exactly and they turned out perfect. The meat was so tender and juicy, and the sauce was delicious. I will definitely be making these again!
MD NASIR ISLAM
[email protected]I've made these ribs a few times now and they're always a crowd-pleaser. The key is to cook them low and slow so that the meat becomes tender and flavorful. I like to use a combination of applewood and hickory chips for smoking, and I always baste th
Fahima Afrin
[email protected]These ribs were fall-off-the-bone tender and had a delicious smoky flavor. I used a dry rub of brown sugar, paprika, garlic powder, and onion powder, and then grilled the ribs over indirect heat for about 2 hours. They were a hit with my family and f