Slow cooked on a charcoal grill, these bbq babyback ribs are tops. Seasoned with an interesting mix of herbs and spices, ribs made with this recipe have a unique flavor I think you'll enjoy.
The Rib Rub Ingredients
For this recipe, combine...
Grind in a spice mill or with a mortar and pestle.
In a small mixing bowl, combine...
Baby back ribs are a tender cut of meat from the hog. They are taken from the upper end of the ribcage, right next to the backbone.
That's also right next to the loin and tenderloin of the pig, so you know the meat will be tender and flavorful.
Make sure that the membrane has been removed from the slab before you begin to season them. The membrane, or fell, is a tough and rubbery membrane covering the bony side of the rib slab.
If left on it prevents the seasonings from reaching the meat. It can also be tough and chewy eatin', so it's best to remove it.
Now it's time to put it all together. Coat each side of the slabs with the vinegar-oil-garlic mixture. Then, sprinkle on a light coating of the babyback rib rub.
Let the ribs rest for one to four hours, soaking up all that good flavor. They can be wrapped in plastic wrap, or put in a large, covered food storage container. Leave 'em in the fridge as they rest.
Now it's time to barbecue your ribs. The grill should be preheated to between 250-300F, set up for the indirect grilling method.
Place the slabs in a rib rack so they are cooking on edge. Cook for two hours, then wrap the ribs in foil. Put 'em back in the rack and continue cooking for another hour.
Check for doneness by pinching between two of
the ribs with your thumb and forefinger. If you can pinch through the
meat, it's done.
Remove the ribs from the grill and leave wrapped in foil and covered with a towel (or in a dry cooler) for a half hour to rest before cutting and serving.
You'll enjoy dipping these ribs in some home made barbecue sauce made with your own two hands. That'll give you something to do as the ribs are cooking on the grill.