Grilled glazed baby back ribs

By Shaylie

Create three different flavors with this baby back rib recipe: Sticky Brown, Zaatar, Basil Chili

Ingredients

• In a medium bowl, whisk together:
• You'll need a sturdy drip pan to go under the cooking grate.
• 5 lbs. pork baby back ribs, cut into half-racks if needed to fit on grill
• 4 tsp. kosher salt
• 1-1/2 tsp. freshly ground black pepper
• 1 tsp. cayenne
• Sticky Brown Sugar Glaze, Zaatar Glaze, or Basil Chile Lemonade Glaze
• -----------
• Sticky brown sugar glaze
• 1-1/2 cups packed light brown sugar
• 3 tbsp. each cider vinegar and beer or water
• 1-1/2 tsp. red chile flakes (1/2 tsp. for a mild version)
• 1 tsp. dry mustard
• ------------
• Zaatar is a Middle Eastern spice blend.
• » In a medium bowl combine:
• 1/2 cup sesame seeds
• 1/2 cup ground sumac*
• 1/2 cup olive oil
• 1/2 cup honey
• 1/3 cup water
• 1-1/2 tbsp. dried thyme
• 1-1/2 tbsp. marjoram
• 1 tsp. kosher salt
• -------------
• Basil chile lemonade glaze
• Tart, spicy, and aromatic.
• In a medium bowl combine:
• 3/4 cup (6 oz.) thawed frozen lemonade concentrate
• 1/4 cup chopped fresh basil leaves
• 1 tbsp. olive oil
• finely shredded zest of 4 lemons
• 1/4 cup fresh lemon juice
• 1-1/2 tsp. red chile flakes

Details

Servings 6

Preparation

Step 1

1. Remove the membrane from underside of ribs: Slide a screwdriver tip along each bone and under one end of membrane to loosen, then grab membrane with a paper towel and pull off (it's okay if membrane breaks and bits remain).
2. In a small bowl, mix salt, pepper, and cayenne. Put ribs on a baking sheet and sprinkle on both sides with salt mixture. Snugly wrap each rack in heavy-duty foil. Let sit 30 minutes at room temperature.
3. Meanwhile, prepare a charcoal or gas grill for indirect medium-low heat (300° to 350°; you should be able to hold your hand 5 in. above cooking grate only 6 to 7 seconds).
4. Place rib packets, bone side down, on cooking grate over indirect heat, overlapping slightly if necessary, Cover grill and cook ribs until fairly tender when pierced through foil, 50 to 70 minutes.
5. Transfer rib packets to a rimmed pan. Carefully remove ribs from foil. Set ribs, bone side up, on grill over indirect heat.
6.Spoon about 1/4 cup glaze into a small bowl and set aside. Using a silicone brush, baste ribs with remaining glaze. Cover grill and cook ribs 10 minutes. Brush melted glaze from center of each rack up along sides of meat, turn ribs over, and baste with more glaze. Repeat brushing and turning every 10 minutes until ribs are browned and tender and meat has shrunk back from the endsof the bones, 30 to 40 minutes.

7. Remove ribs from grill. Cover loosely with foil and let sit about 10 minutes. Stir reserved 1/4 cup glaze and brush over ribs. Cut between bones to serve.