Sticky fingers, tender meat sucked off the bone, and a messy face to boot—bring it on, summer! I love the primal act of sinking my teeth into a meaty pile of ribs, just off the grill. But while I’ve always craved a finger-lickin’ rack of baby backs, I didn’t make them at home very often until I developed this complex, smoky-spicy sauce. Now I’m absurdly addicted.
This recipe does require some prep time, but the sauce can be made well in advance—it keeps for weeks. (Double it if you can. It’s really good.) Likewise, the ribs allow some flexibility in timing. You cook them low and slow in the oven until they’reüber-tender but not quite falling off the bone. At this stage, they can sit for a few hours until you’re ready to finish them on the grill. One caution: The sauce can cause a bit of a flare-up, so be sure to keep an eye on the grill.