Summer season is about to hit full stride. This means one thing: it’s time for BBQ Ribs. Nothing says more than dad and summer than a platter of crispy, finger-licking, sweet and spicy baby back ribs.
They say the key to BBQ is in the sauce. I agree, but I also say the key is in the rub. Coating the ribs in a dry rub and tucking them into the fridge overnight before grilling results in succulent and deeply flavored meat with a crispy bark. The salt in the rub will pull out the moisture then be reabsorbed into the meat, while the spices will stick to the exterior of the meat and form that ever so wondrous crispy exterior (the bark) during the grilling process.
So don’t hold back — dad’s worth it. Start this recipe the day before grilling. Then grill the ribs low and slow, until the meat is super tender. To prevent the sugars in the sauce from burning, only brush the ribs with sauce during the last 10 minutes or so of grilling, which will be just enough time to allow the sugars to caramelize. You can either brush the racks as they are, or cut them into individual ribs and then brush with the sauce.