It’s time to heat things up! Wow your family and guests with our homemade BBQ Rib Recipe.

Recipe by Chef Joe Dimaggio

3 tablespoons cumin
3 tablespoons granulated garlic
3 tablespoons chili powder
5 tablespoons kosher salt
3 tablespoons black pepper
3 tablespoons paprika
3 tablespoons granulated onion
3 tablespoons brown sugar
3 tablespoons chipotle pepper
1 cup maple syrup
3 racks of baby back ribs

Combine all of the dry ingredients together in a bowl or jar and then rub them into the slab of ribs.

Preheat over to 350° and place each rack of ribs on a double layer of foil. Sprinkle the rub all over the ribs, then wrap the racks individually and divide between two baking sheets.

Bake the ribs until very tender but not falling apart, about 2 hours for baby back ribs and 3 hours for spareribs. Carefully unwrap the ribs;pour any juices from the foil into a 4-cup heatproof measuring cup; reserve juices. Let the ribs cool completely. 

DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Ad the maple syrup to the rib juices, to measure 1½ cups.

Grill ribs, basting with liquid mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate them. Transfer to a platter and serve with additional barbecue sauce.


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