Baby Back Pork Ribs

From Bon Appétit - July 1995

CLARK’S BARBECUED PORK RIBS

At Clark’s Outpost Barbecue in Tioga, Texas, Warren Clark uses St. Louis-style pork ribs (slabs of ribs that have been trimmed to uniform size) and prepares them in a smoker. To make this recipe easier, we call for the more readily available baby back ribs and suggest a combination of baking and grilling for equally delicious results.

5 pounds baby back pork ribs, cut into 8 pieces of about 6 ribs each

4 cups Clark’s Barbecue Sauce* (about two 16-ounce bottles)

16 tablespoons Clark’s Ole #8 Rib* Rub (about two 4-ounce jars)

 3 cups (about) water

 

 * To order barbecue sauce and rub, see here:

http://www.clarksoutpost.com/

 

 

Preheat oven to 300°F. Rinse ribs under cold water. Pat dry. Arrange ribs bone side up on 2 heavy large baking sheets with rims. Brush 1/4 cup sauce on each 6-rib piece. Sprinkle each with 1 teaspoon rub. Turn ribs over. Brush each piece with 1/4 cup sauce. Sprinkle each piece with 1 teaspoon rub.

Bake ribs meat side up 1 1/2 hours. Add 1/2 cup water to each pan. Continue baking until ribs are deep brown, every 30 minutes adding 1/2 cup water and basting, about 1 1/2 hours more.

 Prepare barbecue (medium-high heat) or preheat broiler. Grill ribs until lightly charred, about 2 minutes per side. This is in the original recipe, but I rarely barbecue the meat and just serve it after being in the oven.

Serves 4.

After 2 hours

Plated

 

 

 

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