Anne Burrell's Dry-Rubbed Ribs with BBQ Sauce | Secrets of a Restaurant Chef

Get the best of both worlds with a dry rub AND a homemade bbq sauce! Subscribe to #discoveryplus to stream more of #SecretsOfARestaurantChef: http://discoverypl.us/2NeKVgd. Get the recipe ▶https://foodtv.com/3fPyrYG Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Dry Rubbed Ribs with Vinegar BBQ Sauce RECIPE COURTESY OF ANNE BURRELL Level: Intermediate Total: 15 hr 30 min Prep: 30 min Inactive: 12 hr Cook: 3 hr Yield: 6 to 8 servings Ingredients Dry rub: 1/2 cup pimenton 1/4 cup kosher salt 1/4 cup celery salt 1/2 cup brown sugar 1/2 cup granulated garlic 2 tablespoons cayenne pepper 2 tablespoons whole cumin, toasted and ground 2 tablespoons whole coriander, toasted and ground 2 teaspoons ground cinnamon 1 tablespoon dry mustard powder 2 racks pork spareribs 1 to 2 beers (plus more for drinking, if desired) Vinegar BBQ sauce: 2 cups apple cider vinegar 3 cloves garlic, smashed and finely chopped 1 teaspoon crushed red pepper flakes 1/2 cup tomato paste 2 tablespoons Creole mustard 1/4 cup brown sugar Directions Combine all of the ingredients in a small jar or bowl. Coat the ribs generously with the rub and refrigerate it for at least 12 hours. It will be better if refrigerated for 24 hours. Preheat the oven to 300 degrees F. Arrange the ribs on a sheet pan. Pour 1 beer into the bottom of the pan and cover the pan with foil, trying not to have the foil touch the meat. Put the ribs in the preheated oven and roast for 2 hours. Check the ribs after 1 hour and turn them over. Add more beer, if needed. Rotate the pan. After 2 hours, remove the foil and roast for 30 minutes more. Remove from the oven and cool. Sauce: (This can be done while the ribs are roasting.) Combine all of the ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. The sauce will not be thick but it should be a homogeneous mixture and very well flavored. Turn off the heat and let cool. To grill the ribs: Preheat the grill to a medium-high heat. Arrange the ribs, meat side down, on the grill and grill until they start to get a little brown and charred, then brush with the sauce. Turn the ribs over, brush with the sauce and grill for 4 to 5 minutes. Brush with the sauce and again turn the ribs over. Grill for another 4 to 5 minutes. At this point the ribs should be nicely browned and really well flavored. Remove them from the grill to a cutting board. Cut the ribs apart and arrange on a serving platter. Serve with lots of napkins. Cook’s Note This will make enough rub for more than the recipe; store the extra in an airtight container and save it for the next time! This sauce can be made ahead and refrigerated until ready to use. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #AnneBurrell #SecretsOfARestaurantChef #Ribs #FoodNetwork Anne Burrell's Dry Rubbed Ribs with BBQ Sauce | Secrets of a Restaurant Chef | Food Network https://www.youtube.com/watch?v=Rw6xgEcMEWE