Best-ever barbecued ribs from Bon Appétit Magazine, July 2012 (page 50)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Coleslaw with apple and yogurt dressing; Charred corn salad with basil and tomatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on May 30, 2022

    Great, easy method. Like kayanelson, I baked the ribs a day ahead, making it easy to skim the fat off the broth. The ribs needed a little more salt, but it's easy to sprinkle some on at the end.

  • kayanelson on May 26, 2014

    I used to slow grill my ribs but after trying this recipe, I make them in the oven a day ahead and just finish them off on the grill. And if it's winter, I just finish them off in the oven.

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