Our directions for these juicy baby back ribs are for a two-burner gas grill. If you have a three-burner grill, light both
sides, and leave the center portion off.
Ingredients:
- 2 tablespoons ground ginger
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried crushed red pepper
- 3 slabs baby back pork ribs (about 5 1/2 lb.)
- 2 limes, halved
- Sweet-Hot 'Cue Sauce
Directions:
1. Combine first 4 ingredients in a small bowl.
2.
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.)
3. Rub ribs with cut sides of limes,
squeezing as you rub. Massage ginger mixture into meat, covering all
sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic
freezer bags or a 13- x 9-inch baking dish; seal or cover, and chill 8
hours. Let ribs stand at room temperature 30 minutes before grilling.
Remove plastic wrap.
4. Light 1 side of grill, heating to medium-high heat (350° to
400°); leave other side unlit. Place rib slabs over unlit side, stacking
1 on top of the other.
5. Grill, covered with grill lid, 40 minutes. Reposition rib slabs,
moving bottom slab to the top, and grill 40 minutes. Reposition 1 more
time, moving bottom slab to the top; grill 40 minutes.
6. Lower grill temperature to medium heat (300° to 350°); unstack
rib slabs, and place side by side over unlit side of grill. Cook ribs 30
more minutes, basting with half of Sweet-Hot 'Cue Sauce. Remove ribs
from grill, and let stand 10 minutes. Cut ribs, slicing between bones.
Serve ribs with remaining Sweet-Hot 'Cue Sauce.
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