Ingredients
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3 tbsp finely ground Maxwell House Original Roast Coffee
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3 tbsp dark brown sugar
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1 tbsp smoked paprika
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1 tbsp chili powder
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2 racks baby back ribs (3 lbs)
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Heavy-duty foil
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1 large disposable foil pan
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1 cup water
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1/4 cup apple cider vinegar
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1 cup KRAFT Barbecue Sauce, plus more to serve
Steps
1
Preheat oven to 325°F. In a small bowl, combine the coffee, sugar, paprika, and chili powder. Reserve 2 tbsp spice rub. Pat the rib racks dry with paper towels and place on a large sheet of heavy-duty foil. Using a knife, cut and pull off the membranes from the back of ribs. Season ribs all over with remaining rub. Season well with salt and pepper. Fold foil up and over ribs, taking care to seal well. Wrap ribs in a second sheet of foil.
2
Place ribs in a large foil pan. Add the water and vinegar to pan. Cover pan tightly with foil. Bake 2–2½ hours, until ribs are tender when pierced with a paring knife but not falling off the bones.
3
Set grill to medium. In a medium bowl, combine the barbecue sauce and reserved spice rub. Transfer ribs to a rimmed baking sheet and carefully unwrap ribs. Discard foil. Brush ribs all over with sauce. Transfer ribs to grill and cook 5–10 min. more, until sauce is caramelized in spots. Cut racks into individual ribs to serve. If desired, serve with more barbecue sauce.
Tips
These ribs can be made ahead through Step 2. Cool to room temperature before refrigerating. Unwrap and grill the day of your cookout.
