Father's Day Barbecue Ribs

 

Barbeque Ribs Father's Day Collage

Our Recipe For Dad's Favorite Slow-Cooked Barbecue Baby Back Ribs

For all the sacrifices, small and large, Dad made to allow you to have the best of the best. For all the times Dad said yes because he knew it would mean the world to you. For these reasons and more, Dad deserves to feel like King for at least a day.

This Father’s Day, it’s your turn to do the spoiling. Sunset Foods can help you throw together a feast fit for the king of your heart. We’ve put together a Foolproof Father’s Day recipe for mouthwatering barbecue ribs. Are you ready?

Baby back ribs are one of the top consumed grilled items over the Father's Day weekend. And with their tender texture and juicy meaty flavor, it’s no wonder. You don’t have to go out to a restaurant to enjoy their delicious barbecued goodness. We already know you don’t mind getting your hands dirty – you eat ribs, after all. Roll up your sleeves and follow these steps, and you will be well on your way to grilling up award-worthy Baby Back Ribs.

Considered the filet mignon of pork ribs, Baby Back Ribs are a favorite of many barbecue enthusiasts. They offer a nice marbling of fat, which means flavor, and a smaller size, which reduces cooking time. In fact, you can grill these babies up in about 90 minutes!

So where do we start? First, you’ll want to look for the best quality Baby Backs you can buy. Sunset’s Meat Department is proud to offer Farmland All-Natural Baby Back Ribs. They’re free of hormones, antibiotics and artificial ingredients. And this week, they’re just $4.99 a pound.

Ask any BBQ Pit Master the key to a tasty rib, and they’ll tell you it begins with a tasty rub. A dry rub is a great way to lock in flavor before your ribs hit the grill. Whether you buy a pre-made rub or make your own, don’t skip this step. Take your rub and generously coat both sides your ribs with it. Cover the ribs with plastic wrap and place them in the fridge for about 30 minutes.

While your ribs are resting, get your wood chips ready. We like to use wood chips as they impart a delicious smoky flavor to the meat. There are a lot of different varieties of wood chips out there. Choose your chips based on how smoky you want your ribs – fruit wood chips like apple, cherry or peach lend a subtle smokiness to the meat, while hickory and mesquite woods are very strong. Whichever chips you choose, you will need to soak them in water for at least 30 minutes before grilling.

 

Meanwhile, let’s get that grill warmed up. Using a charcoal grill? Light a chimney full of coals and wait for ash to form on the top coals. Pile all the coals to one side of the grill, and place a drip pan with an inch of water in it on the cool side. Then light her up. Using a gas grill? Make a smoke pouch for your wood chips by placing a cup of the soaked chips in the center of a long strip of aluminum foil. Wrap the chips up like a burrito, flip the pouch over, and poke about 10 holes in the bottom. Lift the grate of your grill, place the pouch over a burner shield, replace the grate, and light the grill, turning the heat to high on one side. When the pouch starts smoking, the grill is ready.

Once your grill is ready, place your ribs over the cool side of the grill and close the lid. If you’re using a charcoal grill, toss the wood chips onto the coals before closing the lid. Set a timer for an hour, and sit back and relax. Play some bags. Have a beer. Visit with friends. Ribs like to be left alone. You really don’t need to stand over the hot grill.

When that timer goes off, it’s time to hit those ribs with some sauce. If you sauce your ribs too early in the cooking process, the sugars in the sauce will burn. And nobody likes burnt BBQ sauce. You can use your own secret recipe, or your favorite store-bought brand. Be generous and slather it on, then close that lid and let the ribs get saucy for another 10 minutes. If using a charcoal grill, now’s a good time to throw a few more coals on the fire, preferably from already lit from the chimney.

When 10 minutes have passed, you can remove your ribs from the grill and sit down to a feast. Congrats, Pit Master. Now dig in and marvel at your awesomeness.

DIY Dry Rub

¼ c. paprika

1 ½ Tbs packed brown sugar

1 Tbs black pepper

1 Tbs Kosher salt

1 tsp cayenne pepper

1 tsp dry mustard powder

1 ½ tsp ground cumin

1 tsp garlic powder

Combine all ingredients in a bowl. Mix together thoroughly, then apply to ribs.

 

Bourbon Barbecue Sauce

2 c. ketchup

½ c. light molasses

1/3 c. bourbon

¼ c. Dijon mustard

3 Tbs Tabasco

2 Tbs Worcestershire

2 tsp paprika

1 tsp garlic powder

1 tsp onion powder

Combine all ingredients in a large heavy saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer uncovered until sauce thickens and flavors blend, stirring frequently, about 15 minutes.

Can be made 1 week ahead. Cover and store in refrigerator until ready to use.

Yields 2 ½ cups.

 

Recipe courtesy of Bon Appétit

 

 

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