Few dishes scream summer the way ribs do.
C’mon: there’s nothing more satisfying than tearing into a Flintstone-an plate of ribs lacquered with your favorite barbecue sauce. Chins, fingers and cheeks all quickly become sticky-sweet messes, and it’s only a matter of time before belts are loosened to help make room for more. Paired with a good beer, some grilled sweet corn, and a sharp, vinegary slaw, this is the stuff summer dreams are made of.
A bit of a confession: until recently, we haven’t always had much success with this dish. Scott still cringes when he remembers serving a giant platter of dried out, heat blistered, leathery ribs to Uncle Gary and Uncle Monty. All the barbecue sauce in the world couldn’t save those ribs (but those guys were gracious and gobbled them up, anyway). We thought we’d never serve ribs again until hitting upon this covered cooker method that delivers exceptional, meltingly soft ribs every single time. And with both a dry and wet rub at play here, the flavor is out of this world.
Bring your wet naps.
4 lbs. trimmed pork spareribs
Your favorite barbecue sauce
Use any store bought dry rub, or make your own:
- 2 tbl. paprika
- 1.5 tbl. chili powder
- 2 tsp. sugar
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- 1 tsp. dry mustard
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1/2 tsp. ground cayenne pepper
Preheat oven to 450 degrees F.
Cut the ribs into 4 or 5 slabs and dry thoroughly with paper towels. Generously hit the ribs with the dry rub. Don’t be shy: get in there with your hands, firmly rubbing the spices into the ribs.
Place the ribs in a large Dutch oven (or any covered cooker). Bake 45 minutes. Remove the ribs from the oven, drain any grease, and return for another 45 minutes.
Remove the ribs from the oven and carefully blot away any grease with paper towels. Dip the ribs in your favorite barbecue sauce, being sure to coat them well. Carefully layer the ribs in the Dutch oven and return the pot to the oven, uncovered. Bake at 250 degrees F for an additional hour.