Ingredients

For the Spice Rub:

1 cup packed dark brown sugar

¾ cup kosher salt

½ cup freshly ground coffee beans

1½ tablespoons smoked paprika

1 tablespoon ground cumin

1 tablespoon cayenne pepper

For the Ribs:

6 pounds baby back pork ribs, spare

pork ribs or beef ribs

One 12ounce

bottle hard cider

1¼ cups storebought

or homemade

barbecue sauce, plus more for serving

2 tablespoons apple cider vinegar

Preparation

  1. Make the spice rub: In a small bowl, whisk together all of the ingredients. Makes 3½ cups.
  2. Make the ribs: Place each rack of ribs on a wire rack set over a foillined rimmed baking sheet. Sprinkle the spice rub all over ribs. Chill in the fridge for at least 4 hours or preferably overnight.
  3. Preheat the oven to 300°. Remove the ribs and let them stand at room temperature for 1 hour.
  4. Cover the ribs with foil and bake until very tender, 3 to 3½ hours. Remove and let the ribs cool completely. Pour any juice from the bottom of the baking sheet into a bowl and whisk in the hard cider, barbecue sauce and apple cider vinegar. Make ahead: The ribs can be baked up to 2 days ahead, rewrapped in foil and chilled.
  5. Prepare a mediumhot fire in a charcoal grill or heat a gas grill to medium heat. Grill the ribs, flipping often, basting them with the barbecue sauce mixture until lightly charred and warmed through, 8 to 12 minutes.
  6. Transfer the ribs to a platter and serve with additional barbecue sauce. Barbecued Baby Back Ribs Recipe from the Tasting Table Test Kitchen powered