Serves 8 // Hands-on 30 minutes // Total 6 hours, includes 2 hours chilling

We give you two ways to prepare these saucy ribs—in the oven or on the grill—to simplify prep, whether you’re tailgating on campus or in the comfort of your home. If you prefer your ribs to be “fall off the bone” tender, add 30 minutes to the cook time when the slabs are wrapped in foil and first cooked.

Recipe excerpted from The All-New Official SEC Tailgating Cookbook, published by TI Inc. Books, a subsidiary of Meredith Corp (2018)

Ingredients

• 1/2 cup paprika
• 1/2 cup packed dark brown sugar
• 1/2 cup kosher salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons crushed red pepper
• 2 teaspoons black pepper
• 4 (about 2 1/2-pound) slabs St. Louis-style pork ribs
• 8 tablespoons Dijon mustard
• 2 cups ketchup
• 2/3 cup honey
• 1/2 cup Worcestershire sauce
• 1/2 cup finely grated yellow onion (from 1 medium onion)
• 6 tablespoons white vinegar

Directions

1. Stir together the paprika, brown sugar, salt, garlic powder, onion powder, red pepper, and black pepper in a small bowl. Remove the thin membrane from the back of each slab by slicing into it with a knife and pulling it off. Rub both sides of each slab with 2 tablespoons of the Dijon mustard. Sprinkle 3 to 4 tablespoons of the paprika mixture evenly on both sides. Stack the slabs on top of each other; wrap with plastic wrap, and chill 2 to 8 hours.
2. Stir together the ketchup, honey, Worcestershire, onion, and vinegar in a small saucepan over medium. Cook, stirring occasionally, until the mixture comes to a simmer. Reduce the heat to medium-low, and cook until slightly reduced and thickened, about 20 minutes. Remove from the heat, and set aside.//IF USING AN OVEN
3. Preheat the oven to 250°F. Tightly wrap each slab in aluminum foil; place on a rimmed baking sheet. Bake 2 hours. Remove the slabs from the oven; remove and discard the foil. Return the ribs, bone side down, to the baking sheet, and bake until a wooden pick can be inserted into the meat with little resistance, about 1 hour and 30 minutes. Remove the ribs, and increase the oven temperature to broil.
4. Turn the slabs over to bone side up, and brush generously with the barbecue sauce. Broil until browned and caramelized, 4 to 5 minutes. Turn the slabs, brush the meaty side generously with the barbecue sauce, and broil until browned and caramelized, 4 to 5 minutes. Remove the ribs from the oven, and let stand 10 minutes. Cut the ribs between the bones, and serve with the remaining barbecue sauce.//IF USING A GRILL
5. Preheat a gas grill to low (250°F to 300°F) on 1 side; keep the other side unlit. Tightly wrap each slab in aluminum foil. Place the slabs on the grates on the unlit side of the grill; grill, covered, 2 hours. Remove the slabs from the grill; remove and discard the foil. Return the slabs, bone side down, to the unlit side; grill, covered, until a wooden pick can be pressed into the meat with little resistance, about 1 hour and 30 minutes. Remove the slabs; increase the grill temperature to medium-high (450°F to 500°F).
6. Place the slabs, bone side up, on the lit side of the grill, and brush generously with the barbecue sauce. Grill, covered, until browned and caramelized 4 to 5 minutes. Turn the slabs, brush the meaty side generously with the barbecue sauce, and grill, covered, until browned and caramelized, 4 to 5 minutes. Remove the ribs, and let stand 10 minutes. Cut the ribs between the bones, and serve with the remaining barbecue sauce.