Tangy, Spicy Grilled Ribs

As seen on

Alison Roman

Cook Time

2–3 hours

Rating

(0)

Ingredients

4–6 servings

2 tablespoons crushed red pepper flakes
2 tablespoons kosher salt
2 tablespoons light brown sugar
1 tablespoon smoked paprika
2 teaspoons coarsely ground black pepper
4-5 pounds St. Louis or baby back ribs
¼ cup whole grain mustard
2 tablespoons white wine or white distilled vinegar, plus more
1 tablespoon light brown sugar or honey or molasses if that’s your vibe, plus more
¾–1 cup (approximately) drippings from the ribs

American Dinner Dinner Parties Intermediate ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode (keeps screen awake)

Click to complete

Step 1

Preheat oven to 325°. Combine crushed red pepper flakes, kosher salt, light brown sugar, paprika, and black pepper in a small bowl.

Step 2

Cut each rack of ribs in half for easier maneuvering on the grill. Place ribs on a large rimmed sheet pan and season on both sides with the spice rub. Wrap each rack of ribs in aluminum foil and put back on the sheet pan.

Step 3

Roast ribs in the oven until tender, nearly falling off the bone, about 2–2.5 hours for St. Louis and 2.5–3 hours for baby back. Let cool a bit before unwrapping, keeping all the juices. Pour juices into a measuring cup or medium bowl.

Step 4

For the sauce, add mustard, vinegar, and light brown sugar to the bowl with juices. Adjust with more vinegar or sugar to your liking.

Step 5

Assuming you’re grilling, heat grill to medium high. Baste ribs on one side with sauce and place basted-side down on grill. Close the grill and cook until charred, about 5-10 minutes. Flip and baste again until charred to liking.