Yields:
8 - 10 serving(s)
Prep Time:
30 mins
Cook Time:
2 hrs 30 mins
Total Time:
3 hrs
Jump to recipeThe best way to serve these slightly spicy, sticky-sweet ribs? With a big piece of bread (baguette preferred!) and a slice of cool, crisp watermelon.
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Ingredients
- 2 Tbsp.
chili powder
- 2 Tbsp.
onion powder
- 2 Tbsp.
kosher salt
- 2 tsp.
smoked paprika
- 2 Tbsp.
packed light brown sugar
- 1 tsp.
black pepper
- 1/2 tsp.
cayenne pepper
- 3
racks baby back ribs (about 9 pounds total)
- 1 cup
BBQ sauce, plus more for serving
Watermelon and toasted baguette slices, for serving
Directions
- Step 1Preheat the oven to 300°. Combine the chili powder, onion powder, salt, paprika, brown sugar, black pepper and cayenne in a medium bowl. Sprinkle the spice mix on both sides of each rack of ribs (use all of the spice mix). Wrap each rack individually in a double layer of foil and divide between 2 rimmed baking sheets. Bake the ribs until the meat will easily pull apart with a fork but the racks still hold together, about 2 hours 15 minutes to 2 hours 30 minutes.
- Step 2When the ribs are finished roasting, preheat a grill to medium. Unwrap the ribs. Brush each side with 2 to 3 tablespoons BBQ sauce. Grill the ribs meat-side down until well marked and the ribs release easily from the grill, 3 to 4 minutes. Flip and continue grilling until well marked on the other side, 2 to 3 minutes.
- Step 3Transfer the ribs to a cutting board and generously brush each rack with more sauce. Slice into 4-rib portions. Serve with watermelon and baguette.
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