Excerpted from Simply Grilling by Jennifer Chandler
Photo by Justin Fox Burks | Food Styling by Jennifer Chandler
People in Memphis take their barbecue seriously. In fact, many have perfected it to an art form. I am not here to argue that “low and slow” (the mantra for cooking ribs in the South) is not the best, but the reality is that I just don’t have time to tend to the grill for hours on a busy weeknight. By baking the ribs in the oven first, you take the guesswork out of making flavorful and tender ribs.
- ¼ cup yellow mustard
- ¼ cup barbecue dry rub seasoning
- 2 slabs pork baby back ribs (about 3 to 4 lbs. total)
- Vegetable oil, for grates
- 1 ½ cups barbecue sauceDirections
- Preheat oven to 300°F.
- Place each slab of ribs on a double layer of aluminum foil. Evenly slather both sides with the mustard. Generously season the ribs with the dry rub. Tightly wrap each slab of ribs in the foil and place on a baking sheet. Cook until meat pulls away from the bone and is easily pierced with the tip of a sharp knife, 1 to 1½ hours.
- Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.
- Carefully remove ribs from foil, pouring off any liquid. Brush the barbecue sauce generously on both sides of the ribs.
- Place the ribs on the grill. Close the lid and cook the ribs until sauce begins to bubble and brown around the edges, about 4 to 5 minutes per side. Serve ribs with extra sauce, if desired.
Cooking Tip: For Memphis-style dry ribs, leave off the barbecue sauce and add extra dry rub prior to grilling the ribs.