Grilled Baby-back Ribs

Here is a recipe for ribs grilled over direct heat.

Notice that this has no Ketchup in it. (that way it won't burn) and won't dry out too quickly.

And notice it doesn't say boil first- broil first- cook in the oven first- and so on...I just don't believe in doing that for the grill. (that's just my 2 cents)

Remember to remove the thin membrane on the bone side of the ribs. (always remove this)


Enjoy!!!
Macdaddy


Marinade and Mop Sauce:

3/4 cup chicken broth
3/4 cup soy sauce
1/2 cup sugar
6 tablespoons cider vinegar
6 tablespoons olive oil
3 garlic cloves, minced
2 racks pork baby-back ribs (about 4-1/2 pounds)


SEASONING RUB:
1/2 cup sugar
1 tablespoon salt
1 tablespoon paprika
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Dash cayenne pepper


In a large bowl, combine the first six ingredients.
Pour two-thirds of the marinade into a 2-gal. resealable plastic bag; add ribs.
Seal bag and turn to coat; refrigerate overnight.

Cover and refrigerate remaining marinade.


Drain and discard marinade from ribs.
In a small bowl, combine the rub ingredients; rub over both sides of ribs.


Coat grill rack with nonstick cooking spray before starting the grill.

Grill ribs, covered, over medium heat for 20 minutes.
Turn and grill 20 minutes longer.

Baste with reserved marinade. Cook 20-40 minutes longer or until a meat thermometer reads 160° and pork is tender, turning and basting occasionally.

Yield: 4 servings.