Grilled Baby Back Ribs Recipes
Here is a very nice Grilled Baby Back Ribs recipe that you will love. This ribs recipe produces ribs that are spicy-hot and absolutely delicious.
Baby back ribs are delicate, so they don't need a ton of hard grilling. They just need a light, steady flame from the grill that produces tender, fall-off-the-bone ribs. Three hours of slow grilling produce days of flavor.
Smoky Grilled Chipotle Baby Back Ribs
3 Slabs Baby Back Pork Ribs
2 Oranges, halved
Chipotle Rub (see below)
Smoky Chipotle BBQ Sauce (see below)
1) Remove the thin membrane from the back of the ribs by slicing it with a knife and then pulling it off (this will make the ribs more tender).
2) Rub and squeeze the oranges all over the meat. Massage the Chipotle Rub all over the ribs, covering both sides. Wrap rib racks tightly with platic wrap, place in a 9x11 pan, and refrigerate up to 8 hours.
3) Take ribs out of refrigerator and let sit for 30 minutes-45 minutes to get closer to room temperature. Take ribs out of plastic and place on grill.
Now is the time to make your grilled baby back ribs happen.
Grill ribs over medium heat for 2 hours, basting with halp of the chipotle bbq sauce the last 30 minutes of grilling.
Remove ribs from grill and let rest 10 minutes. Cut ribs, slicing between bones. Serve with remaining bbq sauce.
This makes enough grilled baby back ribs for 6 big eaters.
The simple ingredients in this rub lead to the very complex flavors and heat of chipotle peppers.
3 Canned Chipotle Peppers
1/4 cup Firmly Packed Brown Sugar
1 Tablespoon Chile Powder
1 Teaspoon Salt
Finely chop chipotle peppers. Stir together the rest of the ingredients to make a paste. Rub into and on baby back ribs thoroughly before grilling.
Smoky Chipotle BBQ Sauce
2 (16oz) Bottles Barbeque Sauce
2 Canned Chipotle Chile Peppers
2 Tablespoon Brown Sugar
1 T Chile Powder
Mix up all ingredients in a blender. Heat in a medium saucepan at medium-high heat until boiling, then reduce heat to a simmer for 30 minutes. This makes about 2 1/2 cups.
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