The pros know you can't just sauce them up, slap them on the grill, and call it a day - the best barbecue ribs need to be coaxed into greatness. Here's how to make them.
Prep time: 15 minutes
Cooking time: 1 hour and 45 minutes
2 racks baby back pork ribs (5 lb total)
½ cup barbecue seasoning rub
1½ cups mild barbecue sauce
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1. Prep. Heat oven to 375°F. Line the bottom of a baking sheet with heavy-duty foil, for easier cleaning. If ribs have the silver skin attached, peel it off, and place ribs on baking sheet. Season all over with rub. Cover tightly with heavy-duty foil.
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2. Roast. Ribs will turn out tough if you cook them directly on the grill-by roasting them first, you break down the tough fibers, resulting in super-tender meat. Roast in oven 1 hour. Uncover; brush ribs with half of the barbecue sauce. Re-cover with foil and return to oven for 30 minutes, or until ribs are fork-tender. (If not being served immediately, cool ribs to room temperature. Refrigerate up to 2 days before grilling.)
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3. Grill. If ribs have been refrigerated, bring them to room temperature. Heat an outdoor gas or charcoal grill to medium-high. Grill ribs, brushing with sauce and turning several times, until slightly charred and glazed, 10 to 15 minutes.
4. Serve. Transfer ribs to a cutting board. Brush with any remaining sauce. Cut into single portions and serve.
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