First-Timer's Baby Back Ribs |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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From Stephen Raichlen's Primal Grill on PBS. Spotlights all three of the major rib techniques: a dry rub, a mop sauce, and a barbecue sauce. Raichlen guarantees good results, even for the most inexperienced griller. Ingredients:
2 (2 -2 1/2 lb) baby back rib racks |
1/2 cup barbecue sauce |
2 tablespoons kosher salt |
1 tablespoon ground black pepper |
2 tablespoons paprika |
2 tablespoons brown sugar |
2 teaspoons onion powder |
2 teaspoons mustard powder |
1/2 teaspoon celery seed, crushed in a mortar and pestle |
3 tablespoons unsalted butter |
1 cup apple cider |
3 tablespoons bourbon or 3 tablespoons apple cider |
3 tablespoons soy sauce |
Directions:
1. If your butcher hasn't done it, pull the membrane off the bone side of the rack. Use a sharp knife to lift the membrane, then grab hold with a paper towel and pull it off.
2. Combine rub ingredients in a bowl and mix well. Apply rub heavily to both sides of ribs. Refrigerate 2-4 hours. Meanwhile, soak hardwood chips (hickory or apple) in cold water.
3. Prepare a charcoal grill with an indirect grill setup - put hot coals on outside of grill, leaving a cool center zone, with a drip pan in the center. Place ribs in a rib rack, and stand the rack over the drip pan. Place a handful of hardwood chips on each pile of coals. Position the lid with the vent holes centered over the meat.
4. For the mop sauce, melt the butter in a nonreactive saucepan. Add the cider, bourbon (or additional apple cider) and soy sauce. Keep warm until ready to use.
5. Once the ribs have been cooking about 45 minutes, use a barbecue mop to baste the racks. Baste every 15-20 minutes for an additional 45-60 minutes. When done, the meat will have shrunken away, exposing the ends of the bones by about 1/4 .
6. Transfer the meat from the rack to lay directly over the coals. Brush with barbecue sauce and cook an additional 1-3 minutes, until the sauce browns and bubbles.
7. Transfer meat to a cutting board or platter. Rest 10 minutes, then cut racks in half, or into individual ribs. Serve with additional barbecue sauce on the side.
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