Chicago-Style Barbecued Ribs

Slug Icon WHY THIS RECIPE WORKS Chicago-style barbecued ribs recipes typically call for smoking the ribs at about 200 degrees for at least eight hours. This slow-and-low cooking method delivers the moist, tender meat that defines Chicago ribs. We wanted to replicate the same method at home. To shorten cooking time, we started our recipe on the grill—where the ribs picked up good color and smoke flavor—and finished them in the oven. Placing pans of water on the grill and in the oven steamed the ribs, making them extra moist and tender. For Chicago-style barbecue sauce, we used celery salt, allspice, and plenty of cayenne pepper.

SERVES 4 TO 6

The dry spices are used to flavor both the rub and the barbecue sauce. One medium wood chunk, soaked in water for 1 hour, can be substituted for the wood chips on a charcoal grill. When removing the ribs from the oven, be careful to not spill the hot water in the bottom of the baking sheet.

SPICE RUB AND RIBS

1

tablespoon dry mustard

1

tablespoon paprika

1

tablespoon packed dark brown sugar

1½

teaspoons garlic powder

1½

teaspoons onion powder

1½

teaspoons celery salt

1

teaspoon cayenne pepper

½

teaspoon ground allspice

2

racks baby back ribs (about 1½ pounds each), trimmed

1

cup wood chips, soaked in water for 15 minutes and drained

1

(13 by 9-inch) disposable aluminum roasting pan

SAUCE

1¼

cups ketchup

¼

cup molasses

¼

cup cider vinegar

¼

cup water

⅛

teaspoon liquid smoke

1. FOR THE SPICE RUB AND RIBS: Combine dry mustard, paprika, sugar, garlic powder, onion powder, celery salt, cayenne, and allspice in bowl. Measure out and reserve 2 tablespoons spice mixture for sauce. To remove chewy membrane from ribs, loosen it with tip of paring knife and, with aid of paper towel, pull it off slowly in 1 big piece. Pat ribs dry with paper towels and rub evenly with spice mixture. Wrap meat in plastic wrap and let sit at room temperature for at least 1 hour or refrigerate for up to 24 hours. (If refrigerated, let sit at room temperature for 1 hour before grilling.)

2. FOR THE SAUCE: Whisk all ingredients with reserved 2 tablespoons spice rub in bowl. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top.

3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). Add 2 cups water to disposable pan and place it on 1 side of grill. When top coals are partially covered with ash, pour into steeply banked pile against other side of grill, opposite pan of water. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot and wood chips are smoking, about 5 minutes.

3B. FOR A GAS GRILL: Place wood chip packet directly on primary burner. Add 2 cups water to disposable pan and place it on secondary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium and turn other burner(s) off. (Adjust primary burner as needed to maintain grill temperature around 325 degrees.)

4. Clean and oil cooking grate. Place ribs meat side down on grill over water-filled pan; ribs may overlap slightly. Cover (positioning lid vent over meat if using charcoal) and cook until ribs are deep red and smoky, about 1½ hours, flipping and rotating racks halfway through grilling. During final 20 minutes of grilling, adjust oven rack to middle position and heat oven to 250 degrees.

5. Set wire rack in rimmed baking sheet and add just enough water to cover pan bottom. Transfer ribs to rack and cover tightly with foil. Continue to cook ribs in oven until fork slips easily in and out of meat, 1½ to 2 hours.

6. Remove ribs from oven, tent with foil, and let rest for 30 minutes. Brush ribs evenly with half of sauce. Slice ribs between bones and serve with remaining sauce.