SWEET AND SPICY RIBS
Steps:
- Preheat oven to 325°. Combine brown sugar, paprika, cayenne, garlic powder, and 3 Tbsp. salt in a small bowl; set aside ¼ cup spice mixture. Pat ribs dry with paper towels and rub with remaining spice mixture, massaging into crevices. Wrap each rack in a double layer of foil, crimping edges to seal tightly. Place each foil packet on a rimmed baking sheet and bake until meat is fork-tender at the thickest part but not falling off the bone, 2â3 hours. Let cool. Tear open a corner of each foil packet and carefully pour juices from ribs into a large heatproof measuring cup. Let juices settle, then spoon fat from surface and discard. Heat butter in a medium saucepan over medium, stirring often, until it foams, then browns (do not burn), 5â8 minutes. Add juices from ribs and ¼ cup reserved spice mixture and bring to a simmer. Cook until reduced by one-third, 15â20 minutes. Remove sauce from heat, add vinegar, and season with salt. Prepare grill for medium-high heat; oil grate. Remove ribs from foil and grill, basting with sauce and turning occasionally, until charred in spots, 5â7 minutes. Transfer to a cutting board and let rest 10 minutes. Slice between ribs and serve with remaining sauce. Do Ahead: Ribs can be baked 1 day ahead; let cool in foil, then chill. Bring to room temperature before grilling. Sauce can be made 1 day ahead; cover and chill. Reheat over low.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love