Tips For Grilling Bet­ter Baby Back Ribs

Stanstead Journal - - CLASSIFIEDS -

(NAPSA)-Ribs are a grilling fa­vorite; how-ever, ac­cord­ing to the 24th an­nual We­ber Gril­lWatch Sur­vey, 17 per­cent of grill own-ers con­sider ribs to be the most chal­leng­ing food to grill. “There are a few tricks to the trade when it comes to de­li­cious ribs,” says NY Times best-sell­ing au­thor Jamie Pur­viance. “Re­mov­ing the mem­brane from the back of the ribs is es­sen­tial, and of course cook­ing over low in­di­rect heat for a long time re­sults in fall-off-the-bone ribs ev­ery time.” Pur­viance out­lines all of his tips for grilling per­fect ribs in a two-page Grill Skills spread in his new cook­book. "We­ber's New Real Grilling.”

Baby Back Ribs With Spicy Rub And Mo­lasses Bar­be­cue Sauce

Serves: 4

Prep time: 20 min.

Grilling time: 31/4-41/4 hr.


2 tbsp packed golden brown su­gar

1 tbsp kosher salt

2 tsp chipo­tle chili pow­der

2 tsp gar­lic pow­der

1 tsp pre­pared chili pow­der

1 tsp ground cayenne pep­per

1 tsp freshly ground black pep­per

2 racks baby back ribs, each 2-21/2 lb.


2 tbsp un­salted but­ter

1 yel­low onion, 7-8 ounces, finely chopped

1 c. ketchup

3/4 c. light mo­lasses (not black­strap)

1/2 c. beer, prefer­ably lager

1/4 c. cider vine­gar

3 tbsp tomato paste

1 1/2 tsp mus­tard pow­der

1 tsp gar­lic pow­der

1 c. beer, prefer­ably lager

Com­bine the rub in­gre­di­ents. Us­ing a dull knife, slide the tip un­der the mem­brane cov­er­ing the back of each rack of ribs. Lift and loosen the mem­brane un­til you can pry it up, then grab a cor­ner of it with a paper towel and pull it off. Sea­son the racks all over with the rub, and al­low them to stand at room tem­per­a­ture for 45 min­utes be­fore grilling. Pre­pare the grill for in­di­rect cook­ing over low heat (250° to 350° F). Mean­while, in a saucepan over medium-high heat, melt the but­ter. Add the onion and cook un­til slightly soft­ened, 3 to 4 min­utes, stir­ring oc­ca­sion­ally. Stir in the re­main­ing sauce in­gre­di­ents and bring to a boil. Re­duce the heat to medium-low and sim­mer, un­cov­ered, un­til thick­ened, for 18 to 20 min. Re­move from the heat. Place the racks, bone side down, over in­di­rect low heat, as far from the heat as pos­si­ble, close the lid, and cook for 3 hr. Af­ter the first hour, baste the racks with beer, par­tic­u­larly any ar­eas that are look­ing a lit­tle dry. Con­tinue to baste with beer ev­ery hour or so. Af­ter 3 hr., check to see if one or both racks are ready to come off the grill. They are done when the meat has shrunk back from the ends of most of the bones by 1/4 inch or more. Lift a rack by pick­ing up one end with tongs. It should bend in the mid­dle and the meat should tear eas­ily. If the meat does not tear eas­ily, re­turn the racks to the grill, close the lid, and con­tinue cook­ing for up to 1 hour more. Re­move the racks from the grill and lightly brush them on both sides with some of the sauce. Re­turn the racks to the grill and cook over in­di­rect low heat, with the lid closed, un­til the sur­face is slightly crispy, 10 to 20 min., turn­ing oc­ca­sion­ally. Re­move from the grill and let rest for 5 to 10 min. Cut the racks be­tween the bones into in­di­vid­ual ribs; serve warm with the re­main­ing sauce.

Try Pur­viance’s baby back ribs recipe for your next bar­be­cue.

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