Grilled Baby Back Ribs
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup barbecue sauce (see recipe)
- 2racks baby back pork ribs, about 2¼ pounds each
- Salt and pepper, to taste
Nutritional analysis per serving (4 servings)
844 calories; 53 grams fat; 19 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 9 grams polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 62 grams protein; 1353 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
- Step 2
Meanwhile, combine barbecue sauce with 1 cup water and stir to combine. Set aside.
- Step 3
Sprinkle the ribs generously with salt and pepper, put them on the grill directly over the coals and cook for 25 to 30 minutes, turning once every 5 minutes or so, and basting with the thinned barbecue sauce, until a peek inside shows that the meat no longer has any pink at the center.
- Step 4
Take the racks of ribs off the grill, cut them into individual ribs and serve.
Private Notes
Comments
Recipe looks very simple. I would like a couple of things cleared up before I attempt. #1 Video shows ribs cooked NOT over coals, recipe says cook over coals. #2 Are ribs cooked with or without the lid on the grill?
I always pull the membrane off the underside. This gives the sauce meat to soak into, instead of just sitting on the membrane.
After trying this I think I'll stick with the "low and slow" method for pork ribs. Turning them every 5 minutes was a pain, although they were ready in half the time. With a good rub and a long cooking time they develop more flavor and cook more evenly.
WOW! Sam, thank for this gem of a recipe. My husband and I binge watched all of BBQ Showdown on Netflix and I was craving ribs, but thinking in my head they had to be an all-day affair. I saw this recipe pop up when I got the urge to grill today, and we were blown away at how tasty this came out. We used our pellet smoker/grill, I set it to 425. Took just a bit longer than 30 min, I tested with an instant thermometer until they were about 160F between the bones. I wrapped them in foil for a few min while my sides (baked beans in a can doctored up with maple syrup and hot sauce, and cornbread) were heating up. 13 out of 10, fantastic meal, easy for a weeknight. This is definitely going in our regular rotation.
Low and slow is my jam so I was skeptical. Kids were home from college and demanding some of Dad’s Q but with only a couple hours to pull it together. I followed Sam’s instructions shaking my head as I went. They came out great. I used a little extra time after the grilling for them to rest in foil in a 250 degree oven for the remaining hour I had to work with. A quick ride under the broiler to set some additional sauce before serving. Nothing but smiling youth looking back at a proud Papa.
Great recipe! I cooked on a gas grill for 30 mins (preheated to 500, then turned gas down to low and my grill stayed between 400 and 500). I brined the ribs in beer for 8 hours before grilling and they were tender and flavorful.
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