Baby Back Ribs

recipe
Plug one of our flavorful rub-and-sauce combinations (Smoky Chipotle or Sweet-and-Sour) into these simple directions for grilling ribs.

Yield:

Makes 6 servings

Recipe from

Southern Living

Ingredients

3 slabs baby back pork ribs (about 5 1/2 pounds)
2 citrus fruits, halved

Preparation

Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off (this will make ribs more tender).

Rub meat with cut sides of citrus fruit, squeezing as you rub. Massage rub into meat, covering all sides. Wrap tightly with plastic wrap, and place in a zip-top freezer bag or 13- x 9-inch baking dish; chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.

To grill on a charcoal grill: Prepare hot fire by piling charcoal on one side of grill, leaving the other side empty. Place food grate on grill; position rib rack on grate over unlit side. Place slabs in rack. Grill, covered with grill lid, over medium-high heat (350° to 400°) 1 hour. Reposition rib slabs, placing the one closest to the heat source away from heat, moving other slabs closer. Grill 1 more hour or until meat is tender. Grill 30 more minutes over medium heat (325° to 350°), basting with half of 'cue sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve with remaining sauce.

To grill on a gas grill: Light only one side. Coat food grate with vegetable cooking spray, and place on grill; position rib rack on grate over unlit side. Place rib slabs in rack. Grill, covered with grill lid, over medium-high heat (350° to 400°) 1 hour. Reposition rib slabs, placing the ones closet to the heat source away from heat and moving other slabs closer. Grill 1 more hour or until meat is tender. Lower temperature to medium heat (325° to 350°), and cook ribs 30 more minutes, basting with half of 'cue sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining 'cue sauce.

Note:

Joe Batric, Birmingham, Alabama,

Southern Living

April 2004
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