I’ve had this one in my recipe binder for many years and it’s my GO TO for baby back ribs. When it’s cold and rainy outside but I still want BBQ ribs, I just do the last bit under the oven broiler instead of on the outdoor grill. Either way it’s fast, easy, and always perfect. I can add a nice salad and it’s a complete meal but sometimes while the ribs are baking in the oven I make some fun sides like Mac & Cheese, Sweet and Sour Baked Beans (recipe forthcoming), or corn on the cob. This recipe comes from https://www.bonappetit.com/recipe/best-ever-barbecued-ribs. It’s currently written slightly different than when I printed it in 2014 but is substantially the same recipe. Image shown is not mine, but is AI generated.

INGREDIENTS:

• 2 1/2 tablespoons kosher salt
• 1 tablespoon dry mustard
• 1 tablespoon paprika
• 1/2 teaspoon cayenne
• 1/2 teaspoon freshly ground black pepper
• 8 pounds baby back ribs (8 racks) or St. Louis-style spareribs (4 racks)
• 3 cups of your favorite barbeque sauce

PREPARATION:

1. Preheat oven to 350 F. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
2. Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs;  pour off any juices from foil into a heatproof measuring cup and reserve for another use. Let ribs cool completely. Do Ahead: Ribs can be baked 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill). Rewrap cooked ribs in foil and chill.
3. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Grill ribs, basting with up to 3 cups barbecue sauce, turning frequently, until lacquered and charred in places and heated through, 7–10 minutes. Transfer ribs to a cutting board and let cool slightly. Cut between ribs to separate. Transfer to a platter and serve with any remaining barbecue sauce.