There are some things you can't forget when hosting a barbecue: burgers, a collection of classic sides, and plates piled high with Backyard Ribs. These ribs take patience, but the resulting taste is nothing short of perfection: the meat is tender, fatty, and seasoned with a vibrant and spicy blend. Glazed with a tangy, smoky, and savory sauce, Backyard Ribs are sticky, sweet, and finger-licking-ly satisfying. Summertime just isn't complete without a plate of these ribs on the table!
IngredientsFor the Rub Number Nine: • 1 1/4 cups dark brown sugar • 3/4 cup chili powder • 1/4 cup garlic powder • 2 tablespoons ground thyme • 1 tablespoon cayenne pepper • 1 tablespoon allspice For the ribs and marinade: • 2 full racks/slabs of baby back pork ribs • kosher salt, to taste • 6 tablespoons Rub Number Nine • 1/2 cup orange juice, not freshly squeezed • 1/2 cup margarita mix • 1/3 cup honey • 1/3 cup ketchup • 1 tablespoon Worcestershire sauce • 1 teaspoon espresso powder or instant coffee powder • 1/8 teaspoon cayenne pepper
Mix the dark brown sugar, chili powder, garlic powder, thyme, cayenne pepper, and allspice. Set aside.
Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. The foil should be 4 inches longer than the ribs on either end.
Season the ribs generously with kosher salt.
Sprinkle the ribs with 6 tablespoons of the Rub Number Nine, making sure each rack is seasoned equally with 3 tablespoons.
Turn the ribs meat side down. Tightly seal each foil pouch.
Place the rib racks on a half sheet pan and refrigerate for at least 8 hours and up to overnight.
Preheat the oven to 250 degrees F.
In a liquid measuring cup, combine the orange juice and margarita mix.
Open 1 end of each of the foil packets. Evenly distribute the liquid mixture into the foil packets.
Reseal the packets. Place the packets on the sheet pan.
Roast for 2 hours.
Transfer the ribs from the oven.
Carefully open 1 end of each of the foil packets and pour the braising liquid into a heatproof measuring cup.
Reseal the packets. Place the packets and the measuring cup of braising liquid in the refrigerator for at least 6 hours and up to 8 hours.
Skim the fat off the top of the braising liquid in the measuring cup.
Transfer the braising liquid to a small saucepan.
Add the honey, ketchup, Worcestershire sauce, espresso powder, and cayenne pepper to the braising liquid, whisking to combine.
Set the saucepan over medium-high heat and cook until reduced into a glaze, about 10 minutes.
Preheat the grill to medium-high heat.
Cut each rack in half.
Place the ribs on the grill flesh side down. Close the lid and decrease the heat to medium.
Cook, flipping the ribs every 3 minutes, until each rib is charred, about 12 minutes.
Transfer the ribs to a cutting board.
Using kitchen shears, cut the racks into 2 rib portions.
In a large serving bowl, add the rub and 1/2 of the glaze, tossing thoroughly to coat.
Serve with the remaining glaze on the side.