Recipe: Chef Jeff Jackson makes oven baked then grilled ribs

SALT LAKE CITY — Smith’s Chef Jeff Jackson joined KSL TV Monday to demonstrate how to make oven baked then grilled ribs.

Ingredients

For the rub: 1/2 c. brown sugar 2 tbsp. kosher salt 2 tbsp. pepper 2 tbsp. smoked paprika 1 tbsp. garlic powder 1 tbsp. onion powder 1 tbsp. mustard powder ½ tsp. cinnamon For the ribs: 2 racks baby back or St. Luis ribs favorite bbq sauce as needed 1/4 + 1/4 c. apple juice

Directions

1. Preheat your oven to 325. Remove the ribs from their packaging and dry with paper towels. Peel the membrane off the back of the ribs. Mix the ingredients for the rub and season both sides of the racks of ribs liberally rubbing the seasoning in. 2. Place each rack on a sheet of heavy duty foil. Pour ¼ c. of apple juice under each rack and then tightly wrap the ribs in the foil. Place the ribs on a sheet pan or in a roasting pan and place in the oven to bake for 1 hour and 45 minutes. 3. Heat your grill to medium high. Unwrap the ribs and place them on the grill meat side down and let them sit for 1-2 minutes to get some char. Flip the ribs and brush on the bbq sauce. Close the lid to let the sauce cook onto the ribs for a few minutes. 4. Brush more sauce on and remove the ribs. Slice into individual bones and serve. Enjoy!

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