This post was sponsored by our friends at Kingsford!
It’s almost here! That time of year we gather the whole family to celebrate Dad. We all know the old adage, a way to a man’s heart is through his stomach and with this yummy (and easy!) recipe, the whole family will agree!
There’s nothing better than celebrating Father’s Day around the grill slow smoking barbecue ribs with my family! Check out our recipe to find out how Kingsford Long-Burning Briquets let you spend less time by the grill and more time with your loved ones.
(NOTE: Love RIBS as much as my family? Be sure to scroll all the way to the bottom to learn how you can #StandwithRibs)
BBQ Baby Back Ribs
3 lb. Rack of Baby Back Ribs
1 Bottle of your favorite BBQ Sauce
1 T. Seasoned Salt
1 T. Smoked Paprika
2 tsp. Garlic Powder
1 tsp. Cayenne Pepper (optional)
1/2 c. Packed Brown Sugar
Pepper, to taste
Note: For extra flavor, prepare the ribs the night before cooking. (if there’s no time for that, no problem – they’ll still be tasty!)
Unwrap ribs and remove the membrane. Note: To easily remove the membrane, use a butter knife by placing it on the edge of the rack and shimmying the blade down between the meat and the membrane. Once there is enough to give you leverage, grab the membrane and pull it back across the rack of ribs. (It should easily pull off)
- Combine rub ingredients in a small bowl and then sprinkle all over the ribs. Gently rub seasonings into the ribs.
- Cover ribs with plastic wrap and refrigerate overnight (optional.)
- The next day, remove ribs from refrigerator and unwrap. Discard plastic.
- Meanwhile, heat briquets in a chimney until white hot. Arrange on one side of the barbecue.
- Place a foil pan on the other side of the briquets. This will serve as the drip pan and make clean up much easier!
- Lightly coat the grate with oil (I like coconut oil) and place on the barbecue grill. Close lid and allow to heat while you finish prepping the ribs. (You’ll want the barbecue temp at about 300 degrees)
- Lay the ribs directly on the oiled grate away from the heat (the opposite side of the briquets.)
- CLOSE the lid and KEEP IT CLOSED for ONE HOUR and 15 minutes.
- Remove lid, baste both sides of ribs with your favorite BBQ sauce and replace lid. Barbecue an additional 5 minutes or until sauce starts to brown.
- Remove ribs, cover with foil and allow to rest a few minutes. My family likes to enjoy these with coleslaw, cowboy beans, and baked potatoes.
Honor Dad with the coolest pledge in his honor when you decide to #StandwithRibs – Click here to sign the petition to make Ribs the national food of America!
This is a sponsored conversation written by me on behalf of Kingsford. The opinions and text are all mine.