Grilled Baby Back Ribs Recipe

Grilled Baby Back Ribs

Grilled baby back ribs is one of many's favorite American food, and if you take the time to marinade the pork ribs and cook them slowly, you will end up with ribs that just fall off the bone. This recipe is fairly spicy and the end result is a tasty, medium hot rack of ribs. No question, this is the best way of cooking ribs. Despite the length of time taken, this is a really easy recipe. It just takes a little time, but is well worth the effort.

Good for serving: 4 - 6 person Ingredients: 4 racks of pork baby back ribs  For the dry Rub: 8 tablespoons light brown sugar, tightly packed  3 tablespoons kosher salt  1 tablespoon chili powder  1 tablespoon red or white pepper  1/2 teaspoon ground black pepper  1/2 teaspoon cayenne pepper  1/2 teaspoon dried jalapenos  1/2 teaspoon garlic powder  1/2 teaspoon rubbed thyme  1/2 teaspoon onion powder For the braising Liquid: 2 cup white wine  4 tablespoons white wine vinegar  4 tablespoons Worcestershire sauce  3 tablespoon honey  4 cloves garlic, chopped

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Grilled Baby Back Ribs Barbecue Sauce Cooking Instructions: In a bowl, combine all the dry ingredients and mix well.  Place the ribs in a plastic bag (with no holes in it.) Pour the dry rub into the bag, close and shake well. Massage the dry rub into the meat, making sure all surfaces are covered.  Refrigerate the ribs for 24 hours. You can do it for less time, but I have found 24 hours is optimum.  When the ribs have marinated, there will be a liquid in the bag, coating the ribs. edit - leave this liquid in the bag and throw it away - do not use in the braising liquid.  To make the final barbecue sauce, combine all ingredients for the braising liquid in a saucepan and cook on a medium heat for about 5 minutes. At the same time, turn the oven to a low heat (200-250) Grilled Baby Back Ribs Cooking Instructions: Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Open one end of the foil on each slab and pour a quarter of the braising liquid into each packet. Tilt the baking sheet to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours. Transfer the braising liquid back into the saucepan. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency.In my opinion, this is one of the ultimate bbq sauce recipes ever created - but I may be a little biased. At this point, you can keep the ribs for a while before placing them on the grill. It is quite all right to do all this well before the BBQ or party. These ribs I kept in the fridge for two days before grilling them. They can even be frozen for later use if required. That way you can spend all the time with your guests instead of in the kitchen Brush the glaze onto the ribs. Place on the grill and cook for a few minutes until the glaze caramelizes lightly. You can do this under a broiler, but I much prefer the grill. Cut the ribs with a sharp knife into individual or two ribs, place in a bowl, pour the last of the glaze into the bowl and toss. Serve warm with French fries or hot bread and salad.

Author : phils

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