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The Easiest BBQ Ribs




Source of Recipe


From The Kingsford Complete Grilling Cookbook by Rick Rodgers,


Recipe Introduction


If you want tender ribs in less time than the traditional long-smoked barbecue, try this method. Foil-wrapped ribs are grilled over coals, where they cook until tender in their own juices, and are then subsequently sauced. They won't be smoky, but they will be succulent, spicy, and delicious.

5 pounds of spareribs, cut into 3 slabs
1 3⁄4 teaspoons salt
1⁄3 cup barbecue sauce




Season the ribs all over with the salt, then sprinkle with the spice rub. Wrap each slab in a double thickness of heavy-duty aluminum foil. Let stand while building the fire. Spread out the coals and replace the grill grate. Place the foil-wrapped ribs on the grill and cover. Adjust the vents to partially open to maintain the heat to medium. Grill, occasionally turning the packets with long tongs without piercing the foil, for 45 minutes. Open the vents all the way. Cover and grill, occasionally turning the packets, until the ribs are tender (open a packet to check, but be careful, as the juices are hot and steamy), about 30 minutes more. Transfer the packets to a platter. Open carefully and discard the juices. Remove the grill grate from the grill and add about 3 pounds of charcoal briquettes to the coals. Let the fresh briquettes burn until they are almost completely covered with white ash. Spread the coals in an even layer and return the grate to the grill. Return the ribs to the grill. Brush with half of the sauce, turn the ribs, and brush with the remaining sauce. Grill until the undersides are glazed, about 2 minutes. Turn and glaze the other sides about 2 minutes longer. Transfer to a cutting board. Let stand for 5 minutes, cut into individual ribs, and serve hot.