Description
Incredibly tender and moist, these BBQ ribs are first baked in the oven and then grilled to perfection.
Ingredients
- 1 rack Pork Spare Ribs
- 3 teaspoons Garlic Powder
- 1-⅓ cup Favortie BBQ Sauce (we Are Die Hard Fans Of Sweet Baby Ray’s*)
Preparation
Preheat oven to 350ºF.
Cut the slab of ribs in half. Using 2 large baking dishes (I used two 9×13 pans), place each half rack meat side down in a baking dish. Pour enough water over the meat to completely submerge it. Cover with foil and bake for 2 hours and 15 minutes (see note).
Remove from oven and carefully drain water out. Turn ribs over and generously sprinkle with garlic powder. Cover and refrigerate until ready to grill.
Once ready to grill, turn grill on medium low to medium heat. Once hot, place ribs on grilling surface, meat side down, and very lightly brush with BBQ sauce all the way to the tips. You don’t want to over-sauce them at this point or it will congeal and turn a bit gummy. Due to the fatty nature of ribs, keep a glass of water nearby to splash on flareups.
Once they have charred to your preference (about 10 minutes), flip and brush on BBQ sauce. Continue to brush on sauce until ribs are heated thoroughly and charred to your liking. Every grill is different, so you may need to adjust the heat accordingly. The purpose here is just to char the ribs a bit and to heat them up.
Serve immediately. The southerner in me likes to pair them with baked beans, corn on the cob and yellow potato salad. Enjoy!
Note: If using baby back ribs, only bake for 1 hour and 40 minutes.
