Smoked baby back ribs have plenty of down-home flavor, but they require special equipment and take a while to cook on the grill; this oven-to-grill method can be done in stages, so there’s no need to baby-sit the ribs. First, coat them all over with a sweetly spiced rub, then roast them in the oven while you make a simple barbecue sauce. When you’re ready to serve, throw the ribs on the grill, brush with the sauce, and let the heat turn the sauce into a sticky glaze. Pass around some potato salad, grilled corn, and a roll of paper towels at the table.
Special equipment: You’ll need a pastry brush or barbecue basting brush for this recipe.
Game plan: You can make the ribs through step 7 up to 2 days in advance. After roasting, transfer them to a large, shallow container, set aside to cool for about an hour, then cover and refrigerate. When you’re ready to grill, remove the ribs from the refrigerator and let them come to room temperature before grilling, about 1 hour.
The sauce can be made ahead and stored in the refrigerator for up to 2 weeks. Let it come to room temperature before using.
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For the barbecue sauce:
To grill the ribs:
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