Basic Baby Back Ribs
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You will find barbecued or grilled pork dishes in just about every great restaurant in America. The reason goes beyond patriotism. Pork just tastes great on the grill. It is inherently juicy and tender but, of course, not every cut of pork should be grilled the same way.
ingredients
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serves: 4
2 racks baby back ribs (1 1/2-2 pounds each)
RUB:
1/2 cup light brown sugar
2 tablespoons kosher salt
1 tablespoon prepared chili powder
1 tablespoon freshly ground black pepper
Nutrition Facts
Basic Baby Back Ribs
Servings Per Recipe: 4
Amount per Serving
Calories: 748
- Total Fat: 37.9 g
- Saturated Fat: 8.1 g
- Trans Fat: 0.3 g
- Cholesterol: 197.5 mg
- Sodium: 3796.5 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 1.1 g
- Sugars: 26.8 g
- Protein: 69.5 g
preparation
1. To make the rub: In a small bowl, mix the rub ingredients.
2. Remove the thin membrane from the back of each rack of ribs. Season the ribs all over with the rub, pressing the spices into the meat:
3. The first step is to remove the sinewy layer on the surface called silver skin.
4. Slip the tip of a sharp, thin knife under one end of the silver skin.
5. Grab the loosened end with your fingertips. Then slide the knife away from you just underneath the silver skin.
6. Continue cutting away from you, with the knife blade angled slightly upwards.
7. The "cleaned" tenderloins should have hardly any visible silver skin or surface fat.
8. For great flavor, make a paste of oil, garlic, herbs, lemon zest, and spices. Press it into the meat before grilling.
9. Wrap the ribs in plastic wrap and refrigerate for 1 to 3 hours.
10. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Grill over Indirect Low heat [grill temperature should be about 300°F] until the meat is very tender and has shrunk back from the ends of the bones, 1 1/2 to 2 hours.
11. Transfer the ribs to a baking sheet and tightly cover with aluminum foil. Let rest for 30 minutes before serving. Serve warm.
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comments
Mommy_loves_to_cook
November 6, 2011