Ina Garten's Foolproof BBQ Ribs! Barefoot Contessa

By Food Network · 240 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line a sheet pan with aluminum foil.
2. Place the ribs meat-side up on the sheet pan and sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously over each rack and cover loosely with foil.
3. Bake for 1½ hours for baby back ribs or 1¾ hours for St. Louis ribs, until the meat is very tender when pierced with a fork.
4. As soon as the ribs come out of the oven, brush them generously with more barbecue sauce. Grill right away or refrigerate to grill later.
5. About 40 minutes before serving, heat a charcoal grill with a layer of hot coals or a gas grill to medium-high. Once the charcoal turns grey, oil the grate.
6. Place the ribs bone-side down on the grill, close the lid with both vents open and grill for 5 minutes.
7. Turn the ribs meat-side down, close the lid and grill for another 4 to 5 minutes, until nicely browned.
8. Transfer to a cutting board, cover tightly with foil and rest for 10 minutes. Cut into ribs and serve hot with extra sauce.
9. To make the barbecue sauce: heat the oil in a large saucepan over low heat, add the onions and cook 10 to 15 minutes until translucent but not browned.
10. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin, chili powder, cumin and red pepper flakes. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or refrigerate for several weeks.

Summarized from Food Network's video. Watch it for the details.

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