Best-Ever Barbecue Ribs

Depending on your location, BBQ ribs may bring to mind a smoker tended by an experienced pitmaster. It’s a picturesque sight, but not always readily available. Cookbook author Claire Saffitz describes these oven-baked ribs as more fitting into a “Yankee definition of barbecue.” They are perfect for beginners trying a barbecue ribs recipe or for those with more experience.

The process is simple but best done over a couple of days. First, you’ll season each rack with a dry rub, wrap them in foil, and slow-cook them in the oven. After refrigerating (usually overnight), you’ll cover the ribs with a tangy homemade BBQ sauce made from ketchup, apple cider vinegar, brown sugar, liquid smoke, Worcestershire sauce, molasses, and bourbon (or your preferred store-bought version) and grill them until charred.

The outcome is succulent, caramelized ribs that will surely impress. Though these ribs are not described as “fall-off-the-bone-tender,” they are tooth-tender, meaning they are juicy and practically melt in your mouth. If you don’t have a grill, you can use the broiler method.

When shopping, remember that St. Louis-style ribs are larger and fattier than baby back ribs. Both types will work, but St. Louis-style ribs require a longer oven cooking time. Pork ribs release a lot of juice when roasting, which can be saved and used to enhance other dishes like beans.

Serve the ribs with coleslaw, cornbread, potato salad, and plenty of paper towels.