Light Your Fire
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The Best
Baby Back Ribs
I like to marinate racks of ribs before adding my zesty spice rub. Then I grill them to perfection. They always turn out juicy and loaded with flavor. —Iola Egle, Bella Vista, AR
Prep: Grill:
Electric Lighter 5 min. + marinating 80 minutes 6 servings
• Makes:
2 racks baby back ribs
(about 41/2 lbs.)
3/4 cup chicken broth
3/4 cup soy sauce
1 cup sugar, divided
6 Tbsp. cider vinegar 6 Tbsp. olive oil
3 garlic cloves, minced 2 tsp. salt
1 Tbsp. paprika
1/2 tsp. chili powder
1/2 tsp. pepper
1/4 tsp. garlic powder
Dash cayenne pepper Barbecue sauce, optional
1. If necessary, remove the thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place the ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate the remaining marinade.
2. Drain ribs, discarding marinade. Combine remaining 1/2 cup sugar, salt and seasonings; rub over both sides of ribs.
3. Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side.
4. Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.
1 SERVING 647 cal., 41g fat (13g sat. fat), 123mg chol., 2345mg sod.,
30g carb. (29g sugars, 1g fiber),
37g pro.