These were the 6 lbs of ribs as I took them out of the package

This post is a continuation of “The Best Ribs You’ll Ever Eat” from Rachel Ray’s magazine. This was based on a recipe from her friend, Adam Perry Lang. She referred to him as being “the greatest BBQ chef to grace the planet.” His book is “Serious Barbecue.”

This will describe (and show) the procedure I used to make these finger licking yummies. Although, not shown here, I trimmed as much of the fat as I could from the 6 lbs. of spare ribs.

I preheated the grill to low (275 F).

In a medium bowl, I combined

• 1/2 cup water
• 1/2 cup plus 2 tablespoons packed brown sugar
• 1/2 cup mustard
• 1/4 cup sweet smoked paprika (I used regular paprika)
• 1/4 cup chili powder
• 2 tablespoons salt (I used sea salt)
• 2 tablespoons peach-flavor galatin powder
• 1 tablespoon Worcestershire sauce

BBQ ribs with brushed on sauce

I brushed the above sauce all over the following baby back ribs and placed them on the grill to cook for 2-1/2 hours.

During that time, I occasionally continued to brush additional sauce until I ran out of it.

Just before the 2-1/2 hours was done, in a medium sauce pan, I combined

• 1 cup of apple juice
• 1/2 cup of honey
• one stick (4 ounces) of butter

Heated it over a medium flame until the butter melted.

I originally started with two racks of ribs but cut them both in half to be able to wrap them in the next step.

I Cut eight pieces of aluminum foil large enough to be able to wrap each of the four sections. Each rib section needed two pieces of foil. For each rack, I created a pan with the foil and poured 1/4 of the butter mixture into each of the four foil pans. I then placed the ribs, meat side down, into each of the foil pans. I used the other aluminum sheet to completely wrap each rack as shown.

The four, foil wrapped, ribs were then, again, placed on the grill and cooked on low for another hour. After the hour was up, I unwrapped all four racks and cooked them, meat side up, for another 30 minutes.

During that time, I stirred together

• 1/2 cup of store bought barbecue sauce
• 1/4 cup apricot preserves
• 1/4 cup of water

I brushed the ribs, meat side up, with the glaze and cooked an additional 20 minutes.

She mentioned that she cut all the ribs off the rack and glazed between them. However, I didn’t do that. I continued to glaze each rack on the grill during the last 20 minute cooking time. As I lifted the ribs from the grill, a couple of the bones just fell off the meat. That was a great sign, yum!

For a full explanation from the original author, Adam Perry Lang,  check out his book by clicking here –>  Serious Barbecue