Pork loin back ribs are meaty and lean, so they cook quickly. To ensure they get a nice char and have smoky flavor, start them on a grill with wood chips, but then wrap them in foil and finish in the oven. This ensures even cooking and allows the ribs to make their own pan sauce, which you'll want to spoon over the top when you serve them.
1 cup hickory wood chips
2 cups water
1 1/2 tablespoons Hungarian sweet paprika
1 1/2 tablespoons ground cumin
1 tablespoon dark brown sugar
1 1/2 teaspoons Spanish smoked paprika
1 1/4 teaspoons ground red pepper
1/2 teaspoon celery seeds
2 tablespoons canola oil
2 tablespoons cider vinegar
8 garlic cloves, minced
1 (3-pound) rack pork loin back ribs, trimmed
1 1/2 teaspoons kosher salt
How to Make It
Soak wood chips in water 1 hour. Drain well.
Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on). Place wood chips on heat element on right side. Place a disposable aluminum foil pan on heat element on left (unheated) side. Pour 2 cups water in pan.
Combine sweet paprika and next 5 ingredients (through celery seeds) in a small bowl. Stir in oil, vinegar, and garlic to form a paste. 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.) Sprinkle both sides of ribs with salt; rub with spice paste. Coat grill rack with cooking spray; place on grill. Place ribs, meaty sides down, on grill rack over direct heat; cover and grill 10 minutes. Turn ribs over, and move them over indirect heat, covering left burner. Cover and grill 20 minutes.
Preheat oven to 250°.
Remove ribs from grill; wrap with heavy-duty foil. Place foil-wrapped ribs on a baking sheet; bake at 250° for 2 hours or until meat begins to pull away from the bone. Let ribs stand 10 minutes before slicing. Serve with drippings.
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