"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Baby Back Ribs on the Grill Recipe

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This recipe for Baby Back Ribs on the Grill, by , is from Recipes Made With Love: Comforting for Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, June 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 racks baby back pork ribs (about 2 lbs each)
2 tablespoons packed brown sugar
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon black pepper
2 teaspoon garlic powder
3/4 teaspoon salt

Directions:
Directions:
In small bowl stir together all seasonings, set aside.
Using a sharp knife, cut and pull the membrane from the back of each rack of ribs. Using your fingers rub the spice mixture over ribs to coat evenly. Place each rack of ribs in a large resealable plastic bag. Refrigerate overnight.
If ribs are too big for the bag you can use a baking sheet and cover tightly with plastic wrap.

Prepare grill for medium direct heat. Remove the ribs from plastic bag and wrap each separately in a double layer of heavy duty aluminum foil.

Grill, covered, for 25 minutes. Turn packets over and grill 25 more minutes. Test for doneness—poke with a fork between the bones, the meat should be very tender. If they are not done return to grill for additional 10-15 minutes or until fork tender.

Carefully remove packets from grill. Unwrap and place them directly on grill-cook for 2-3 more minutes per side until crisp.

Transfer to cutting board—rest for 10 minutes before cutting into individual ribs

 

 

 

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