Now that summer is just days away, barbecue parties would soon be in many people’s backyard. If you are planning to host a barbecue get together, you would have to make sure that your guests would enjoy a tender and juicy barbecued meat. Here is a recipe for a savory and tender grilled baby back ribs perfect for those barbecue nights. You will definitely earn respect for your chops in grilling meat and expect that your backyard would soon be the favourite barbecue party place.
Savory Grilled Baby Back Ribs
Get ready for an awesome barbecue party. Here’s a list of what you would need for the Savory Grilled Baby Back Ribs recipe! This recipe serves 4 so if there’s a lot more coming to the party, do the needed adjustments. It’s simple Math anyway!
- Baby Back Ribs – You’ll need 2 slabs of pork ribs. A 2-pounder slab is ideal.
- Black Pepper – About 1/4 teaspoon will do.
- Red Chili Pepper – A tablespoon would be enough to give the meat that zing.
- Vegetable Oil – About 2 and 1/4 tablespoons is enough.
- Onion – You’ll need about half a cup of minced onions.
- Water – Have 1 and 1/2 cups water ready.
- Tomato Paste – Half a cup is enough.
- White Vinegar – Half a cup is all you’ll need.
- Brown Sugar – You’ll also need half a cup.
- Honey – You will need 2 1/2 tablespoons.
- Worcestershire sauce – 2 tablespoons is enough.
- Salt – 2 teaspoons is enough.
- Liquid Smoke Flavouring – 1 and 1/4 teaspoons will do.
- Whiskey – If you are intending to serve whiskey on your barbecue party, don’t worry too much as you would only need 2 teaspoons.
- Garlic Powder – 2 teaspoons is enough.
- Paprika – Just a quarter teaspoon will do.
- Onion Powder – Half a teaspoon will do.
- Dark Molasses – A tablespoon is enough.
- Ground Red Chile Pepper – 1/2 tablespoon will give you that needed zing.
- Moroccan Argan Oil – Drizzle this oil to the ribs right before serving.
Let’s Get Baking
- The first step is to preheat your oven to 300 degrees Fahrenheit or 150 degrees Celsius.
- Start cutting your rack of ribs in half and sprinkle them with salt, pepper and a tablespoon of chilli pepper. Remember to sprinkle more pepper than salt. Once done with seasoning the ribs, wrap each of them in aluminum foil then bake the meat for 2 and 1/2 hours.
- While your meat is baking, get your saucepan and start heating oil in it over a medium heat. Add in the onions and cook while stirring for 5 minutes. Add in water, tomato paste, vinegar, honey, brown sugar and Worcestershire sauce. Add in salt, black pepper, liquid smoke, whiskey, garlic and onion powder, paprika, dark molasses and the ground chile pepper. Let it boil and then lower the heat then let it simmer without the lid for about 1 hour and 25 minutes or until you see that the suace has thickened. Once done set the sauce aside.
Let’s Get Grilling
Set your grill outdoors and preheat for high heat. Get your ribs ready let is stand first for 10 minutes and start removing the foil. Start placing the ribs on the grill and grill for 3 to 4 minutes on each side. Remember to brush sauce on the meat when almost done grilling them. Drizzle Moroccan Argan oil on the ribs right before serving.