Mahogany Grilled Baby Back Ribs Recipes

TENDER BABY BACK RIBS

Steps:

• Rub ribs with oil. In a small bowl, combine the brown sugar, paprika, pepper, onion powder, garlic powder and cayenne; rub over ribs. Wrap in a large piece of heavy-duty foil (about 28 in. x 18 in.). Seal the edges of foil. In a small bowl, combine barbecue sauce and beer; set aside., Prepare grill for indirect heat. Grill ribs, covered, over indirect medium heat for 1 hour. Carefully remove ribs from foil. Place over direct heat; baste with sauce mixture. Grill 20 minutes or until meat is tender, turning and basting occasionally with sauce.

GRILLED BABY BACK RIBS

Steps:

• Turn the ribs bone-side up. Slip a paring knife between the thin membrane and the bone to loosen, then pull off the membrane. Mix the brown sugar, paprika, steak seasoning, cumin and oregano in a small bowl; rub all over the ribs. Place on a baking sheet, cover with plastic wrap and refrigerate at least 6 hours or overnight.
• Preheat a grill to medium high and prepare for indirect grilling: For a gas grill, turn off one or two of the center burners and reduce the remaining burners to medium low. On a charcoal grill, bank the coals to the sides, leaving the center open; set up a drip pan to avoid flare-ups.
• Oil the grill grates. Place the ribs bone-side down, overlapping slightly if needed, on the cooler part of the grill (indirect heat). Cover and cook, rotating the rib racks once, until the meat is tender and pulls away from the bones, about 2 hours to 2 hours 15 minutes.
• Mix the honey, vinegar and a pinch each of salt and pepper in a small bowl. Transfer the ribs to direct heat. Brush with the honey mixture and continue to grill, uncovered, brushing with the honey mixture once more, until glazed, 5 to 10 minutes. Transfer to a cutting board and cut into ribs.

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.

OVEN-TO-GRILL BABY BACK RIBS

Steps:

• Preheat oven to 375°F. With a pastry brush, spread the mustard all over both sides of the ribs. Generously sprinkle the rub all over both sides of the ribs.
• Place ribs in the middle of a double thickness of heavy foil cut 6 inches longer than the ribs. Wrap ribs in the foil. Bake for 1 1/2 to 2 hours or until tender (the two middle bones of the rack should start to pull apart easily).
• Remove ribs to a tray (discard liquid in foil packet). Spread the sauce all over both sides of the ribs. Grill on the rack of a covered grill directly over medium heat for 15 minutes, brushing with additional sauce every 5 minutes, turning once. Adjust heat as necessary to prevent burning. BBQ Rub
• Place celery seeds, cumin seeds, mustard seeds, and coriander seeds in a spice grinder and grind until fine. Mix together with remaining ingredients. BBQ Sauce
• Whisk all ingredients together in a large saucepan and bring to a simmer. Simmer, uncovered, for 10 minutes, stirring occasionally. Cool to room temperature. Cover and chill up to 2 weeks.

CHINESE BARBECUED BABY BACK RIBS

Steps:

• Preheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil.
• Purée ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey. Reserve 1/2 cup sauce and coat ribs with remainder.
• Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes.
• Turn on broiler. Brush ribs, meaty sides up, with remaining sauce. Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.

MAHOGANY GRILLED BABY BACK RIBS

Steps:

• Heat vegetable oil in a skillet over medium heat; cook and stir onion, carrot, and 2 cloves minced garlic in the hot oil until onion is softened, about 10 minutes. Pour pineapple juice into onion mixture; bring to a boil. Add ribs, 2 tablespoons hot sauce, and bay leaf. Pour in enough chicken broth to cover ribs. Bring to a boil, reduce heat, and simmer until ribs are tender, 45 to 60 minutes.
• Remove skillet from heat and cool ribs in the cooking liquid until no longer steaming; discard cooking liquid.
• Combine plum sauce, tomato paste, soy sauce, 1 tablespoon hot sauce, red wine vinegar, lime juice, ginger, and 3 cloves minced garlic in a saucepan; bring to a boil. Reduce heat and simmer until flavors combine and glaze is thickened, about 5 minutes.
• Place ribs in a bowl; generously brush ribs with glaze. Cover bowl with plastic wrap and marinate ribs in the refrigerator for 2 hours to overnight. Reserve extra glaze in the refrigerator for basting.
• Remove ribs from refrigerator and bring to room temperature for 30 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Grill ribs, basting occasionally with glaze, on the preheated grill until the meat pulls away easily from the bone, 15 to 20 minutes.