Gather Your Ingredients
- 8 racks of baby back pork ribs or 4 racks of St. Louis-style spareribs
- ½ teaspoon black pepper, freshly ground
- ½ teaspoon cayenne pepper
- 1 tablespoon paprika
- 1 tablespoon dry mustard
- 2 ½ tablespoons kosher salt
- Low-sodium chicken broth (optional)
- 1 ½ cups of your favorite barbecue sauce
Get To Work
- Preheat your oven to 300°.
- Use a small bowl to combine your salt, mustard, paprika and cayenne and black pepper.
- Place each rack of ribs on double-layered foil and sprinkle the rub on each one.
- Wrap each rack and split them between two baking sheets.
- Bake until tender, but not so long that they fall apart. This will be about two hours for baby backs or three hours for spareribs.
- Unwrap the ribs and pour the juices into a heatproof 4-cup measuring cup. Set aside until ribs are completely cool.
- Once cool, start a medium-hot fire if you use a charcoal grill. Use high heat on a gas grill.
- Add the chicken broth or water to the juices until you have 1 ½ cups. Whisk in more barbecue sauce.
- Grill the ribs, turning and basting them frequently for 7-10 minutes or until thoroughly heated.
- Separate the ribs and serve them with even more barbecue sauce.
Things to Keep in Mind
Summer is the best time to try great grilling recipes, but always practice safety when using a grill. Remember accidents can occur no matter how safe you are. It’s important for your family to have the proper health and life insurance should something unfortunate happen. A safe and secure summer will make for a happy one. Contact Sackett Insurance in Sonoma County or follow us on social media to learn more about insuring your family.