At our house, we all love to celebrate by throwing a barbeque. My gift is that I make the sweet rub, barbecue sauce, and bake the ribs. Half-an-hour before we serve, my guy fires up his gas grill, throws the slabs on his grill, slathers on the sauce, flips them once and serves them up. Our kids and grand-kiddos cheer for him and call him, “King of the Grill!” I do most of the preparation, he gets all of the accolades, our family hero, it’s a splendid day for all of us.
How to Make Killer Baby Back Ribs:
First, coat 2 slabs of baby back ribs all over with a sweetly spiced rub, then cover with foil wrap and roast them in the oven while you make a simple barbecue sauce.
Note: You can make the ribs through step 7 up to 2 days in advance. After roasting, transfer them to a large, shallow container, set aside to cool for about an hour, then cover and refrigerate. When you’re ready to grill, remove the ribs from the refrigerator and let them come to room temperature before grilling, about 1 hour.
Preheat your gas or charcoal grill to medium, (350 to 450 degrees). When you’re ready to serve, remove the ribs from the foil and throw the ribs on the grill, bone side down, and brush with some of the sauce. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook another 5 minutes. Continue to cook, flipping and adding sauce for a total of 20 minutes, and let the heat turn the sauce into a sticky glaze.
Transfer the Killer Baby Back Ribs to a cutting board and cut the racks between the bones. I like to warm and pass the remaining barbeque sauce along with lots of paper towels.
Note: The sauce can be made ahead and stored in the refrigerator for up to 2 weeks. Let it come to room temperature before using.
To all of my guys, “Happy Father’s Day,” it’s time for another round of ribs! Thanks Adam for giving your all….
Recipe credit: Chow.com
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