Barbecued Ribs

Traditionally, you need to smoke ribs all day to achieve that incredible flavor and texture we all crave, but today I am going to share with you a super easy method (oven to grill) that can create that same irresistible taste, with much less hassle. 

Sauce is key to making stellar ribs.  There is a ton of great ones out there, but a line I have been digging lately is called Teaspoon's Willies Everything Sauce.  I was gifted a box of their sauces, as a friend of my husbands started this sauce company out of Denver.  I am so glad I was introduced to it, as I want to pour the sauce on "everything", hence now we know where the name Everthing Sauce originated.

I am big advocate of buying locally sourced produce/meats, so please head to your local butcher for the best ribs.  For those who live here in Chicago, I walked over to Chop Shop to purchase Slagel Family Farm ribs. 

My 3 steps to "porkfection':

Step 1: Season
Preheat the oven to 325 degrees. Coat the ribs with your favorite dry rub or marinade.  In a bowl, I added a tablespoon of kosher salt, dry mustard, paprika, a pinch of cayenne and fresh ground pepper to create my dry rub.

Step 2: Bake 
Bake the ribs for 2 hours for baby back, and 3 hours for spare ribs.  Make sure to wrap 'em in double layer of foil, and place them on a baking sheet that is wrapped in foil.   After 2 hours, pull them out.

Step 3: Grill 
Preheat grill to medium-high heat.  Grill the ribs for about 10 minutes, turning 'em a few time and basting 'em with sauce. You want the ribs to look lacquered and charred.  Remove and Enjoy.