Grilled Baby Back Ribs with Sticky Brown Sugar Glaze
(from castro15’s recipe box)
Serve with potato salad
Categories: Pork
Ingredients
- 5 lbs. pork baby back ribs, cut into half-racks if needed to fit on grill
- 4 tsp kosher salt
- 1 1/2 tsp black pepper
- 1 tsp cayenne pepper
- Sticky Brown Sugar Glaze (see recipe)
Directions
-
Remove the membrane from underside of ribs: Slide a screwdriver tip along each bone and under one end of membrane to loosen, then grab membrane with a paper towel and pull off.
-
In a small bowl mix salt, black pepper and cayenne pepper. Put ribs on a baking sheet and sprinkle both sides with salt mixture. Snugly wrap each rack in heavy-duty foil. Let stand 30 minutes at room temp.
-
Meanwhile, prepare a charcoal grill for indirect medium-low heat.
-
Place rib packets, bone side down, on cooking grate over indirect heat, overlapping slightly if necessary. Cover grill and cook ribs until fairly tender when pierced through foil, 50-70 minutes.
-
Transfer rib packets to a rimmed pan. Carefully remove ribs from foil. Set ribs, bone side up, on grill over indirect heat.
-
Spoon about 1/4 cup glaze into a small bowl and set aside. Using a silicone brush, baste ribs with remaining glaze. Cover grill and cook ribs 10 minutes. Brush melted glaze from center of each rack up along sides of meat, turn ribs over, and baste with more glaze. Repeat brushing and turning every 10 minutes until ribs are browned and tender and meat has shrunk back from ends of the bones, 30-40 minutes total.
-
Remove ribs from grill. Cover loosely with foil and let stand about 10 minutes. Stir reserved 1/4 cup glaze and brush over ribs. Cut between bones to serve.