Chicago-Style Barbecued Ribs
By America's Test KitchenPublished on November 9, 2011
Time
4 to 4½ hours
Yield
Serves 4 to 6
Ingredients
Ribs
1 tablespoon dry mustard 1 tablespoon paprika 1 tablespoon dark brown sugar 1 ½ teaspoons garlic powder 1 ½ teaspoons onion powder 1 ½ teaspoons celery salt 1 teaspoon cayenne pepper ½ teaspoon ground allspice 3 pounds baby back ribs (about 2 racks), membrane removed (see related photo)1 cup hickory wood chips, soaked for 15 minutesSauce
1 ¼ cups ketchup ¼ cup molasses ¼ cup cider vinegar ¼ cup water ⅛ teaspoon liquid smokeBefore You Begin
The dry spices are used to flavor both the rub and the barbecue sauce. When removing the ribs from the oven, be careful to not spill the hot water in the bottom of the baking sheet.
Instructions
- For the ribs: Combine mustard, paprika, sugar, garlic and onion powders, celery salt, cayenne, and allspice. Reserve 2 tablespoons for sauce. Pat ribs dry with paper towels and massage remaining spice rub into both sides of ribs. (Ribs can be wrapped in plastic and refrigerated for up to 24 hours.)
- Open bottom vent on grill. Light 100 coals. Arrange 13 by 9-inch disposable aluminum pan filled with 2 cups water on one side of grill. When coals are covered in fine gray ash, arrange in pile on opposite side. Scatter chips over coals and set cooking grate in place. (For gas grill, place chips in small disposable aluminum pan and place directly on primary burner of grill. Place another disposable aluminum pan filled with 2 cups water on secondary burner(s) and set cooking grate in place. Turn all burners to high and heat, covered, until chips are smoking heavily, about 15 minutes. Turn primary burner to medium and shut other burner(s) off.) Position ribs over water-filled pan and cook, covered (open charcoal grill lid vent halfway), rotating and flipping racks once, until ribs are deep red and smoky, about 1 1/2 hours.
- Adjust oven rack to middle position and heat oven to 250 degrees. Set wire rack inside rimmed baking sheet and add just enough water to cover pan bottom. Arrange ribs on wire rack, cover tightly with aluminum foil, and cook until ribs are completely tender, 1 1/2 to 2 hours. Transfer to serving platter, tent with foil, and let rest 10 minutes.
- For the sauce: Meanwhile, whisk ketchup, molasses, vinegar, water, liquid smoke, and reserved spice rub in bowl. Brush ribs with 1 cup barbecue sauce. Serve, passing remaining sauce at table.
Time
4 to 4½ hoursYield
Serves 4 to 6Ingredients
Ribs
1 tablespoon dry mustard
1 tablespoon paprika
1 tablespoon dark brown sugar
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 ½ teaspoons celery salt
1 teaspoon cayenne pepper
½ teaspoon ground allspice
3 pounds baby back ribs (about 2 racks), membrane removed (see related photo)
1 cup hickory wood chips, soaked for 15 minutes
Sauce
1 ¼ cups ketchup
¼ cup molasses
¼ cup cider vinegar
¼ cup water
⅛ teaspoon liquid smoke
Test Kitchen Techniques
Ingredients
Ribs
1 tablespoon dry mustard
1 tablespoon paprika
1 tablespoon dark brown sugar
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 ½ teaspoons celery salt
1 teaspoon cayenne pepper
½ teaspoon ground allspice
3 pounds baby back ribs (about 2 racks), membrane removed (see related photo)
1 cup hickory wood chips, soaked for 15 minutes
Sauce
1 ¼ cups ketchup
¼ cup molasses
¼ cup cider vinegar
¼ cup water
⅛ teaspoon liquid smoke
Test Kitchen Techniques
Ingredients
Ribs
1 tablespoon dry mustard
1 tablespoon paprika
1 tablespoon dark brown sugar
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 ½ teaspoons celery salt
1 teaspoon cayenne pepper
½ teaspoon ground allspice
3 pounds baby back ribs (about 2 racks), membrane removed (see related photo)
1 cup hickory wood chips, soaked for 15 minutes
Sauce
1 ¼ cups ketchup
¼ cup molasses
¼ cup cider vinegar
¼ cup water
⅛ teaspoon liquid smoke
Test Kitchen Techniques
Why This Recipe Works
Chicago-Style Barbecued Ribs recipes typically call for smoking the ribs at about 200 degrees for at least eight hours. This slow-and-low cooking method delivers the moist, tender meat that defines Chicago ribs. We wanted to replicate the same method in our test kitchen. To shorten cooking time, we started our recipe on the grill—where the ribs picked up good color and smoke flavor—and finished them in the oven. Placing pans of water on the grill and in the oven steamed the ribs, making them extra moist and tender. For the hallmark Chicago-Style Barbecue Sauce recipe, we used celery salt, allspice, and plenty of cayenne pepper.
Before You Begin
The dry spices are used to flavor both the rub and the barbecue sauce. When removing the ribs from the oven, be careful to not spill the hot water in the bottom of the baking sheet.
Instructions
- For the ribs: Combine mustard, paprika, sugar, garlic and onion powders, celery salt, cayenne, and allspice. Reserve 2 tablespoons for sauce. Pat ribs dry with paper towels and massage remaining spice rub into both sides of ribs. (Ribs can be wrapped in plastic and refrigerated for up to 24 hours.)
- Open bottom vent on grill. Light 100 coals. Arrange 13 by 9-inch disposable aluminum pan filled with 2 cups water on one side of grill. When coals are covered in fine gray ash, arrange in pile on opposite side. Scatter chips over coals and set cooking grate in place. (For gas grill, place chips in small disposable aluminum pan and place directly on primary burner of grill. Place another disposable aluminum pan filled with 2 cups water on secondary burner(s) and set cooking grate in place. Turn all burners to high and heat, covered, until chips are smoking heavily, about 15 minutes. Turn primary burner to medium and shut other burner(s) off.) Position ribs over water-filled pan and cook, covered (open charcoal grill lid vent halfway), rotating and flipping racks once, until ribs are deep red and smoky, about 1 1/2 hours.
- Adjust oven rack to middle position and heat oven to 250 degrees. Set wire rack inside rimmed baking sheet and add just enough water to cover pan bottom. Arrange ribs on wire rack, cover tightly with aluminum foil, and cook until ribs are completely tender, 1 1/2 to 2 hours. Transfer to serving platter, tent with foil, and let rest 10 minutes.
- For the sauce: Meanwhile, whisk ketchup, molasses, vinegar, water, liquid smoke, and reserved spice rub in bowl. Brush ribs with 1 cup barbecue sauce. Serve, passing remaining sauce at table.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments