Grilled Baby Back Ribs With Spicy Peanut Shake Recipes

PRIZE WINNING BABY BACK RIBS

Steps:

• Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
• In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
• Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
• Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
• Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

GRILLED BABY BACK RIBS WITH SPICY PEANUT SHAKE

Steps:

• Make the shake: Combine the peanuts, sesame oil and chile powder in a small bowl and mix well, then put in a sauté pan over medium-low heat and toast, tossing occasionally, until light brown and very fragrant, about 8 to 10 minutes. Remove from heat. When the mixture has cooled to room temperature, stir in the scallions and set aside.
• Meanwhile, build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium low (you can hold your hand 5 inches above the coals for about 7 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium low.)
• Sprinkle the ribs generously with salt and pepper, put them on the grill directly over the coals, and cook until a peek inside shows that the meat no longer has any pink at the center, about 10 to 12 minutes per side.
• While the ribs are grilling, prepare all the remaining ingredients but keep in separate containers.
• Take the racks of ribs off the grill, cut them into individual ribs, and put them in a large bowl. Add the hoisin, soy, orange juice and ginger one after another and toss with spirit. Lay the ribs out on a platter, sprinkle with the spicy peanut shake and serve.

GRILLED BABY BACK RIBS WITH SPICY PEANUT SHAKE

Steps:

• 1. Make the shake: Combine the peanuts, sesame oil and chile powder in a small bowl and mix well, then put in a sauté pan over medium-low heat and toast, tossing occasionally, until light brown and very fragrant, about 8 to 10 minutes. Remove from heat. When the mixture has cooled to room temperature, stir in the scallions and set aside. 2. Meanwhile, build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium low (you can hold your hand 5 inches above the coals for about 7 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium low.) 3. Sprinkle the ribs generously with salt and pepper, put them on the grill directly over the coals, and cook until a peek inside shows that the meat no longer has any pink at the center, about 10 to 12 minutes per side. 4. While the ribs are grilling, prepare all the remaining ingredients but keep in separate containers. 5. Take the racks of ribs off the grill, cut them into individual ribs, and put them in a large bowl. Add the hoisin, soy, orange juice and ginger one after another and toss with spirit. Lay the ribs out on a platter, sprinkle with the spicy peanut shake and serve.

GRILLED BABY BACK RIBS WITH SPICY PEANUT SHAKE

Steps:

• 1. Make the shake: Combine the peanuts, sesame oil and chile powder in a small bowl and mix well, then put in a sauté pan over medium-low heat and toast, tossing occasionally, until light brown and very fragrant, about 8 to 10 minutes. Remove from heat. When the mixture has cooled to room temperature, stir in the scallions and set aside. 2. Meanwhile, build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium low (you can hold your hand 5 inches above the coals for about 7 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium low.) 3. Sprinkle the ribs generously with salt and pepper, put them on the grill directly over the coals, and cook until a peek inside shows that the meat no longer has any pink at the center, about 10 to 12 minutes per side. 4. While the ribs are grilling, prepare all the remaining ingredients but keep in separate containers. 5. Take the racks of ribs off the grill, cut them into individual ribs, and put them in a large bowl. Add the hoisin, soy, orange juice and ginger one after another and toss with spirit. Lay the ribs out on a platter, sprinkle with the spicy peanut shake and serve.