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BBQ Baby Back Pork Ribs

Many of you may not know, but the Lazy Chef used to be a regular fixture here at the blog, slinging recipes for anything from <a title="Mac &amp; Cheese Recipe" href="http://ourblog.atgstores.com/fall-comfort-food-mac-and-cheese/" target="_blank">deluxe mac &amp; cheese</a> to holiday treats like <a title="Hot Buttered Rum Recipe" href="http://ourblog.atgstores.com/atg-stores-lazy-chef-hot-buttered-rum/" target="_blank">hot buttered rum</a>, but now that spring has sprung it’s time to take the party outside. That’s right, it’s grilling season! And, what better way to start than with baby back ribs. So, without further ado … <strong>The Basic Tools</strong> <ul> <li>Grill (<a title="Gas Grills" href="http://www.atgstores.com/gas-grills_2585.html" target="_blank">gas</a> or <a title="Charcoal Grills" href="http://www.atgstores.com/charcoal-grills_3819.html" target="_blank">charcoal</a>)</li> <li><a title="Cookware" href="http://www.atgstores.com/mixing-bowls_2286.html" target="_blank">Mixing bowls</a></li> <li><a title="Bakeware" href="http://www.atgstores.com/baking-sheets_2281.html" target="_blank">Baking sheet</a></li> <li><a title="Cookware" href="http://www.atgstores.com/sauce-saute-pans_3296.html" target="_blank">Large pot</a></li> <li>Grill brush / Tongs / Knife</li> </ul> <strong>The Ingredients</strong> <em>Sauce</em> <ul> <li>2 cups chopped Vidalia onions</li> <li>2 cups brown sugar, packed</li> <li>1 cup ketchup</li> <li>1 cup tomato paste</li> <li>1 cup whole grain Dijon mustard</li> <li>1 cup bourbon</li> <li>1 cup water</li> <li>1/2 cup Worcestershire sauce</li> <li>1/2 cup apple cider vinegar</li> <li>1/2 cup apple juice</li> <li>1 tbsp. vegetable oil</li> <li>1 tsp. ground cumin</li> <li>8 large garlic cloves, chopped</li> <li>2 bunches green onions, chopped</li> <li>1 dried red chili, minced</li> </ul> <em>Rub &amp; Ribs</em> <ul> <li>6 lbs. baby back pork ribs (3 racks, give or take a rib)</li> <li>1 tbsp. ground cumin</li> <li>1 tbsp. chili powder</li> <li>1 tsp. dry mustard</li> <li>1 tsp. coarse salt</li> <li>2 tsps. cayenne pepper</li> <li>2 tsps. ground cinnamon</li> </ul> <strong>The Method</strong> <span style="text-decoration: underline;">Part 1 (The Rub)</span>: One day prior to grill time, mix the spices together in a bowl, massage the mixture all over the ribs, cover them up and pop them in the fridge on a baking sheet for 24 hours. Done! <span style="text-decoration: underline;">Part 2 (The Sauce)</span>: Use the oil to sauté all the onions and garlic for 15 minutes in your pot. Once sautéed, add the rest of the ingredients, pouring the bourbon in last. Simmer the entire concoction for about an hour and season with salt and pepper. You can do this up to 2 weeks in advance, and it should make about 6 cups of sauce. <span style="text-decoration: underline;">Part 3 (The Grill)</span>: Now for the fun part. Fire up your grill and bring it to medium heat. Cut the rib racks into sections of 3 to 4 ribs and arrange them on the grill. Grill for 40 minutes or until tender, turning occasionally with tongs. Divide the sauce. Move the ribs from the grill to a clean baking sheet and slather them with sauce. Put them back on the grill and turn them until they’re crisp, about 10 minutes, brushing sauce on them as you go. Meanwhile, place the reserved 3 cups of sauce on the grill to warm it up. Serve the ribs with the warmed sauce. <a title="ATG Stores Homepage" href="http://www.atgstores.com/" target="_blank">ATGStores.com</a> hopes you enjoy your delicious ribs and this recipe all (grilling) season long!
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