Baby Back Ribs

You don't have to go out for baby backs anymore. Make them on your own grill.

The Rub:

2 racks of baby back ribs, 2 to 2-1/2 pounds each

2 tablespoons olive oil
1 tablespoon chili powder
2 teaspoons brown sugar
1-1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme

Combine the olive oil with the dry ingredients to make a smooth paste. Rub over the ribs, and wrap tightly in plastic. Refrigerate 2 hours or up to overnight.

Allow ribs to stand at room temperature about 30 minutes before you put them on the grill. Cook the ribs in a covered charcoal or gas grill using the indirect heat method at 300°F (if your grill has a thermometer). Grill 1-1/2 to 2 hours, turning once, until very tender (meat will shrink back from the ends of the bones). Remove ribs from the grill, set on a baking sheet and cover tightly with foil. Place in a warm oven (200°F) for 30 minutes before serving. Makes 4 servings.

Prep time: 20 minutes; Cooking time: 2 hours; Total time: 2 hours 20 minutes

The Sauce:

1 tablespoon butter

1 tablespoon garlic, minced or pressed

1 tablespoon canned chipotle chilies with adobo sauce, chopped (optional)

2 tablespoons brown sugar

2 tablespoons red wine vinegar

1 teaspoon Worcestershire sauce

1/4 cup fresh orange juice

1 cup catsup

1 tablespoon molasses

Rib Recipes