Bbq Recipe

Prepare ribs

Remove the membrane from the back of the ribs: slide a small knife under the membrane at one end, lift and use a paper towel to grip and pull it off in one piece. Pat ribs dry with paper towels.

Apply mustard and dry rub

Spread the mustard evenly on both sides of the ribs to help the rub adhere. In a bowl, combine kosher salt, coarse black pepper, smoked paprika, garlic powder, onion powder and brown sugar. Rub the mixture evenly all over both sides of the ribs, pressing lightly so it sticks. Let the ribs rest at room temperature for 30 minutes or refrigerate up to overnight for deeper flavor.

Preheat grill or oven

If using a charcoal or gas grill, set up for indirect heat and preheat to 225–250°F (107–121°C). Add a few wood chips or chunks (apple or hickory) for smoke if desired. If using an oven, preheat to 275°F (135°C).

Cook ribs low and slow

Place the seasoned ribs bone-side down over indirect heat (on a grill) or on a rack set in a baking tray (in oven). Cook for about 2 to 2.5 hours (grill) or 2 to 2.5 hours (oven) until the ribs are deep brown and a thermometer inserted into the thickest part reads about 190–203°F (88–95°C) or the meat is tender and pulls back from the bones about 1/4 to 1/2 inch.

Wrap for tenderness (optional)

For extra tender ribs, after 1.5–2 hours, wrap the ribs tightly in heavy-duty aluminum foil with 1/2 cup apple juice or water inside the foil to steam. Return to the grill/oven for another 45–60 minutes until tender.

Make sauce

While the ribs cook, combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, hot sauce, salt and black pepper in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally. Simmer 8–12 minutes until slightly thickened. Taste and adjust seasoning (more vinegar for tang, sugar for sweetness, hot sauce for heat). Remove from heat and set aside.

Unwrap and glaze

If ribs were wrapped, carefully unwrap and discard the foil liquid or reserve a little to add to the sauce. Brush a generous layer of the warmed BBQ sauce over both sides of the ribs. Return the ribs to direct or very hot indirect heat for 5–10 minutes to caramelize the sauce, watching closely to prevent burning. Flip and glaze the other side and caramelize another 3–5 minutes until sauce is tacky and glossy.

Rest and serve

Remove ribs from the grill or oven and let rest 10 minutes. Sprinkle with chopped parsley if using and slice between the bones into individual portions. Serve with extra BBQ sauce and lemon wedges on the side.