Oven-to-Grill Baby Back Ribs - BHG Recipe

By á-46

Starting the ribs in the oven makes them ultra tender. Finishing them on the grill adds that smoky flavor and delicious crust.
Makes: 4 servings
Serving Size: 3 to 4 ribs each
Prep: 20 mins
Bake: 1 hr 30 mins to 2 hrs
Grill: 15 mins

Ingredients

• RIBS
• 1 1
• 3 1/2 pound rack pork loin back ribs
• 1/4 1/4
• cup yellow mustard
• BBQ RUB
• 1 cup
• 2 1/2 2 1/2
• cups packed dark brown sugar
• 2 1/2 2 1/2
• cups ketchup
• 1/2 1/2
• cup yellow mustard
• 1/2 1/2
• cup cider vinegar
• 1/4 1/4
• cup Worcestershire sauce
• Juice of 1 lime
• 1 1
• tablespoon salt
• 1 1
• tablespoon onion powder
• 1 1
• tablespoon garlic powder
• 1 1/2 1 1/2
• teaspoons paprika
• 1 1/2 1 1/2
• teaspoons black pepper
• Pinch cayenne pepper
• Dash liquid smoke
• BBQ SAUCE
• 1/2 cup
• 1 1/2 1 1/2
• teaspoons celery seeds
• 1 1/2 1 1/2
• teaspoons cumin seeds
• 1 1/2 1 1/2
• teaspoons yellow mustard seeds
• 1 1/2 1 1/2
• teaspoons coriander seeds
• 3/4 3/4
• cup turbinado sugar
• 3/4 3/4
• cup dark brown sugar
• 1/2 1/2
• cup paprika
• 3 3
• tablespoons fine sea salt or kosher salt
• 4 4
• teaspoons onion powder
• 4 4
• teaspoons garlic powder
• 1 1
• tablespoon chili powder
• 1 1/2 1 1/2
• teaspoons dried oregano
• 1 1/2 1 1/2
• teaspoons ground black pepper

Preparation

Step 1

Preheat oven to 375 degrees 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 Sauce

Whisk all ingredients together in a large saucepan and bring to a simmer. Simmer, covered, for 10 minutes, stirring occasionally. Cool to room temperature. Cover and chill up to 2 weeks.

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.