Backyard Ribs

Posted: May 11

Time: 18 hours 40 minutes

Yield: 8 servings

recipe image

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!


For 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


Step 1

Mix the dark brown sugar, chili powder, garlic powder, thyme, cayenne pepper, and allspice. Set aside.

Step 2

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.

Step 3

Season the ribs generously with kosher salt.

Step 4

Sprinkle the ribs with 6 tablespoons of the Rub Number Nine, making sure each rack is seasoned equally with 3 tablespoons.

Step 5

Turn the ribs meat side down. Tightly seal each foil pouch.

Step 6

Place the rib racks on a half sheet pan and refrigerate for at least 8 hours and up to overnight.

Step 7

Preheat the oven to 250 degrees F.

Step 8

In a liquid measuring cup, combine the orange juice and margarita mix.

Step 9

Open 1 end of each of the foil packets. Evenly distribute the liquid mixture into the foil packets.

Step 10

Reseal the packets. Place the packets on the sheet pan.

Step 11

Roast for 2 hours.

Step 12

Transfer the ribs from the oven.

Step 13

Carefully open 1 end of each of the foil packets and pour the braising liquid into a heatproof measuring cup.

Step 14

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.

Step 15

Skim the fat off the top of the braising liquid in the measuring cup.

Step 16

Transfer the braising liquid to a small saucepan.

Step 17

Add the honey, ketchup, Worcestershire sauce, espresso powder, and cayenne pepper to the braising liquid, whisking to combine.

Step 18

Set the saucepan over medium-high heat and cook until reduced into a glaze, about 10 minutes.

Step 19

Preheat the grill to medium-high heat.

Step 20

Cut each rack in half.

Step 21

Place the ribs on the grill flesh side down. Close the lid and decrease the heat to medium.

Step 22

Cook, flipping the ribs every 3 minutes, until each rib is charred, about 12 minutes.

Step 23

Transfer the ribs to a cutting board.

Step 24

Using kitchen shears, cut the racks into 2 rib portions.

Step 25

In a large serving bowl, add the rub and 1/2 of the glaze, tossing thoroughly to coat.

Step 26

Serve with the remaining glaze on the side.

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