GARLIC AND HERB BABY BACK RIBS
Makes: 6 servings
2 to 3 large slabs baby back pork ribs (6 to 7 pounds total)
Garlic herb rib rub, see recipe
Cherry or apple wood chunks for grilling
Lemon-garlic mustard dip, for serving, optional
1. Pat ribs dry. Cut each slab in half. Season generously on all sides with rib rub, using about 2 tablespoons per half slab. Refrigerate loosely covered for up
GARLIC HERB RIB RUB
Mix ¼ cup granulated sugar and 1 ½ tablespoons salt in a bowl. Stir in 3 tablespoons Italian seasoning, 2 tablespoons each: dried onion flakes and dried parsley. Stir in 1 tablespoon powdered garlic and 1 teaspoon each: freshly ground black pepper and ground fennel seed. Stir in 1 teaspoon ground ginger and ¼ teaspoon cayenne. Store in a jar with a tight-fitting lid. Makes about 1 ½ cups. to two days. Remove from refrigerator while you prepare the grill so the ribs start to come to room temperature.
2. Soak wood chunks in water to cover for at least 30 minutes.
3. Prepare a charcoal grill or heat a gas grill to high. When coals are covered with a gray ash, arrange them on two sides of the grill, leaving the center empty. Place a drip pan on the bottom of the grill and place the cooking grate on top. If using a gas grill, turn off the burners in the center of the grill and turn the other burners to medium.
4. Just before you put meat on the
LEMON-GARLIC MUSTARD DIP
Mix 1 cup mayonnaise, 2 tablespoons country-style
Dijon mustard and 1 tablespoon refrigerated lemongrass puree in a small bowl. Stir in 1 tablespoon dried parsley, ½ teaspoon each: freshly ground fennel seed and black pepper. Stir in ¼ teaspoon salt. Stir in grated rind of 1 lemon and 2 tablespoons freshly squeezed lemon juice. Crush 1 clove of garlic and add to the sauce. Stir well. Refrigerate covered, up to several days. Serve at room temperature. grill, nestle a few drained wood chunks among hot coals (set them on a piece of foil over the burners on a gas grill). Put ribs on grill over the drip pan (not directly over heat) or over turnedoff burners. Cover grill and cook, rearranging ribs once for even cooking, until fork-tender and juices run clear, 1 ¼ to1 ½ hours. An instant-read thermometer inserted in thickest part of meat should register 150 degrees.
5. Remove from grill and let rest 10 minutes before serving. Cut ribs between bones. Serve with lemongarlic mustard dip on the side.