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Philly Courtesy of Lombardi’s Prime Meats
Grilled
Baby Back Ribs with Gooey Glaze
These grilled baby back ribs are basted in a sticky brown sugar glaze with a zing of red chili flakes. Use a sturdy drip pan under the cooking grate to prevent flare-ups. Ingredients ➜1 1/2 cups packed light brown sugar ➜ 3 tablespoons cider vinegar ➜ 3 tablespoons beer or water ➜ 1 teaspoon red chili flakes ➜ 1 teaspoon dry mustard
➜5 pounds pork baby back ribs, cut into half-racks if needed to fit on grill ➜ 4 teaspoons kosher salt ➜ 1 1/2 teaspoons freshly ground black pepper ➜ 1 teaspoon cayenne
Directions Prepare the Gooey Glaze by whisking together in a medium bowl light brown sugar, cider vinegar, beer or water, red chili flakes and the dry mustard until combined. Set aside. Remove the membrane from underside of ribs. At one end of the rack, slide a butter knife under the membrane and over a bone. Lift and loosen the membrane until it tears. Grab the edge of the membrane with a paper towel and pull it off. The membrane may come off in one whole piece, or you may need to remove it in smaller pieces. In a small bowl, mix salt, pepper and cayenne. Put ribs on a baking sheet and sprinkle on both sides with salt mixture. Snugly wrap each rack in heavy-duty foil. Let sit 30 minutes at room temperature. Preheat a grill to low heat on one side. Place rib packets, bone side down, on cooking grate over indirect heat, overlapping slightly if necessary. Cover grill and cook
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ribs until fairly tender when pierced through foil (50-70 minutes). If using a charcoal grill, add more charcoal as needed to maintain the temperature. 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 to 40 minutes total. Remove ribs from grill. Cover loosely with foil and let sit about 10 minutes. Stir reserved 1/4 cup glaze and brush over ribs. Cut between bones to serve. Yield: Serves 8 (serving size: 4 ribs with glaze)