An absolute blessing to get to share this recipe with you. Not only was this one of the first things I ever mastered when learning to cook (thanks Dad!), but we actually got to grill something. In Manhattan! That's right, our gracious friends let us come over and finish these on their grill. Now, I ma not sure that "grace" is the right word to describe this since they did get to EAT all the ribs afterwards, but to be fair it was still super awesome.
Please don't be discouraged by the duration these take to make and really try not to cut any corners with the time here. It is critical that these ribs slow cook as long as they do so all the flavors can get into the meat, all the fat comes off, and when you're ready to eat them they are nothing but meat falling right off the bones. You can scale this recipe super easily by just duplicating the recipe for each extra rack you make. And DO NOT even begin to think about making these without a bottle of Zinfandel to wash them down... unless you are not 21, then you are excused, but everyone else I am watching you!
Preheat your oven to 300. You can either buy your ribs dry, or packaged up like you see here, but either way I would give them a thorough rinse and then pat them dry with paper towels before setting them on tin foil lined baking sheets with the bones down and meat up.
When they are dry and laid out, pat them down with your BBQ dry rub. Don't sweat this part, if you don't have a BBQ dry rub you can combine a little salt, a lot of black pepper, some cumin or coriander and a little chili powder and it will still rock. If that is still out of reach, salt and pepper will do. Some super awesome rubs we use are one from Trader Joes that has coffee grounds in it too as well as this KILLER one from Williams Sonoma that we use only on special occasions (this qualified).
Cover the ribs in Foil and poke small holes in the top so the steam can get out. Make sure that the bone side is down and the meat side is facing up. This acts as its own roasting rack and will let all the fat run right off the ribs. Once wrapped up nicely, place in the over for 2 hours on 300 and watch as your kitchen begins to smell like heaven.
When the ribs are done, let them rest for about 15 minutes and get your grill ready on high heat. In the meantime, mix your BBQ sauce with the cayenne, chili powder, and honey and then coat all the ribs in sauce, reserving about 1/4 of the sauce to top them after they come off the grill.
Grill them for about 2-3 minutes one each side on high heat to really get a nice char on them, and then remove them from the heat and lather on the rest of the sauce. Cut them into individual pieces using a sharp knife and aiming in between each of the bones where the meat is. Pop open that bottle of Zin and enjoy!
Here's to my Dad for teaching this one to me when I was about 17 years old. I have Never forgotten it, always share it, and raise a glass of Zin to him in honor each time! Love you Dad.