Foolproof Ribs with Barbecue Sauce
Ina Garten's secret to perfect grilled ribs: Cook them in the oven first! There are two great benefits of this method. First, instead of fussing with the heat of the coals, all I have to do is put the ribs in the oven, set a timer and forget about them. Second (and even better): I can make them ahead! Early in the day, I'll roast the ribs, and just before serving, I'll fire up the grill and barbecue them. All the fun of cooking outdoors and I never need to call 911!
Ina Garten's secret to perfect grilled ribs: Cook them in the oven first! There are two great benefits of this method. First, instead of fussing with the heat of the coals, all I have to do is put the ribs in the oven, set a timer and forget about them. Second (and even better): I can make them ahead! Early in the day, I'll roast the ribs, and just before serving, I'll fire up the grill and barbecue them. All the fun of cooking outdoors and I never need to call 911!
- 1/2 cup vegetable oil
- 1 cup honey
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 cup soy sauce
- kosher salt and freshly ground black pepper
- 1/2 cup worcestershire sauce
- 1 cup cider vinegar
- 1 tablespoon minced garlic (3 cloves)
- 1/2 tablespoon crushed red pepper flakes
- 5 pounds danish baby back ribs (4 racks) or st. louis ribs
- 1 recipe barbecue sauce (recipe follows)
- 1 1/2 cups chopped yellow onion (1 large onion)
- 1 cup (10 ounces) tomato paste
- 1 cup dijon mustard
- 1 cup (8 ounces) hoisin sauce
- Carbohydrate 49.1740567687049 g
- Cholesterol 0 mg
- Fat 16.6635750254497 g
- Fiber 7.46095002589043 g
- Protein 10.7953150304166 g
- Saturated Fat 1.30322775204447 g
- Serving Size 1 1 serving (837g)
- Sodium 1101.1012242571 mg
- Sugar 41.7131067428145 g
- Trans Fat 0.674659251569004 g
- Calories 355 calories
Step-by-step
- Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
- Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper.
- Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil.
- Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork.
- As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce.
- Grill right away or refrigerate to grill later.
- About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat.
- After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking.
- Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes.
- Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned.
- Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes.
- Cut into ribs and serve hot with extra barbecue sauce on the side.
- Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned.
- Add the garlic and cook for one more minute.
- Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
- Bring to a boil, then lower the heat and simmer uncovered for 30 minutes.
- Use immediately or pour into a container and refrigerate for several weeks.
Foolproof Ribs with Barbecue Sauce: A Home Cook's Delight
As a busy mom, time is my most precious commodity. Weeknights are a whirlwind of homework help, soccer practice, and dinner prep, so finding recipes that are both delicious and efficient is crucial. That's why Ina Garten's foolproof ribs recipe has become a staple in our home. The genius of this method lies in the oven-first approach. Forget the meticulous tending of a charcoal grill; this recipe simplifies the process while delivering unbelievably tender and flavorful ribs.
The beauty of this method is its flexibility. I often prepare the ribs early in the day, roasting them in the oven until they're fall-off-the-bone tender. This allows me to tackle other tasks, knowing that the main course is already well on its way. When dinner time rolls around, all that's left is a quick grill to add that smoky char and beautiful barbecue glaze. It's the perfect balance of convenience and deliciousness.
The barbecue sauce itself is a revelation. It's a rich, complex blend of sweet and savory flavors – a symphony of honey, vinegar, Worcestershire sauce, and a hint of spice. I usually make a double batch, keeping half for the ribs and the other half for dipping. The kids absolutely love dipping their fries in it!
Beyond the time-saving aspect, this recipe allows for a level of customization. I’ve experimented with different types of barbecue sauce, swapping in chipotle peppers for a smoky kick or adding a splash of bourbon for an extra layer of depth. The ribs are incredibly versatile and adapt well to your personal taste preferences.
Beyond the Ribs: A Weeknight Winner
This recipe isn’t just about the ribs; it's about a streamlined weeknight dinner experience. The pre-roasting stage minimizes the amount of time needed at the grill, allowing me to spend more quality time with my family. It's a delicious recipe that doesn't demand constant attention, and the results consistently impress, even when I'm short on time and energy.
Tips for Success:
- Don’t be afraid to experiment with the barbecue sauce. Feel free to adjust the spices to your preference.
- Let the ribs rest after grilling. This allows the juices to redistribute, resulting in more tender and flavorful meat.
- Prepare ahead. Roasting the ribs earlier in the day eliminates much of the cooking time needed before serving.
- Serve with sides. This dish pairs perfectly with classic barbecue sides like coleslaw, potato salad, or corn on the cob.
This recipe has become more than just a meal; it’s a symbol of efficient and delicious weeknight dinners. It represents my commitment to providing my family with wholesome, flavorful food without sacrificing precious family time. So, give this foolproof recipe a try, and you’ll discover why it's a true weeknight winner.
Serving Suggestions:
- Serve with cornbread and a side salad for a complete barbecue meal.
- Use leftover ribs in tacos or sandwiches for a quick and easy lunch the next day.
- Garnish with chopped fresh cilantro or green onions for added freshness.
Variations:
- For spicier ribs, add more chili powder or a pinch of cayenne pepper to the barbecue sauce.
- Use different types of ribs, such as spare ribs or St. Louis-style ribs.
- Add a smoky flavor by using smoked paprika or liquid smoke in the barbecue sauce.
Enjoy!
