Serves 6.


2 ½ T kosher salt
1 T dry mustard
1 T paprika
½ t cayenne pepper
½ t freshly ground black pepper
8 lbs baby back pork ribs OR 4 lbs of spareribs
1 ½ cups of your favorite BBQ sauce
1 cup Low sodium chicken broth


Preheat oven to 350. Combine first five ingredients in a small bowl. Place each rack of ribs on a double layer of tin foil, and sprinkle rub all over the ribs. Wrap racks individually in foil and divide between two baking sheets. Bake until very tender, but not falling apart; about two hours for baby backs and three hours for spareribs. Carefully unwrap ribs, pouring any juices from foil into a heatproof measuring cup. Let ribs cool completely. Prepare grill for medium-high heat. Add broth to rib juices, if needed, to measure 1 ½ cups. Whisk in BBQ sauce to blend.

Grill ribs, baste with BBQ sauce mixture and turning frequently, until lacquered and charred in places and completely heated through: about 7 – 10 minutes. Transfer to cutting board and cut between ribs to separate. Transfer to a platter and serve with additional BBQ sauce. And coleslaw!!

SKL Tip: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.

Pair with LIOCO 2017 Lolonis Vineyard Valdiguié, Redwood Valley.