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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

David's Baby Back Ribs Recipe

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This recipe for David's Baby Back Ribs is from The Revised Gray Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Baby Back Ribs

McCormick's Garlic Pepper



Vinegar Sauce:

2 c cider vinegar
1/4 c ketchup
2 tbsp packed dark brown sugar
1 tbsp salt
1 tbsp Louisiana style hot sauce
1 tsp chili powder
Directions:
Directions:
With the rib bone side up, finesse a sharp knife under the tough membrane that covers the bones. Working from one rib to the next, pull the membrane off the rib. For a better grip, grab the membrane with a paper towel.
Removing the membrane allows spices and smoke to penetrate the ribs, and makes them easier to eat.

Rub the garlic pepper into the ribs on both sides. Cover and refrigerate the ribs for at least two hours.

Take the ribs from the refrigerator 30 minutes before you begin cooking them. When I cook the ribs on a gas grill, I set the flame as low as possible, and cook with the lid closed. Cook the ribs, bone side down for 20 minutes, moving the ribs occasionally. Then cook them meat side down for 10 minutes, again moving them around from time to time. Flip the ribs bone side down again for 5-10 minutes, the meat side down again for about 5 minutes. Ensure that you don't cook them too long.

Mix all the ingredients for the vinegar sauce, and warm it. After the ribs are served, pass the sauce around and spoon some on the ribs for a vinegary flavor.
Number Of Servings:
Number Of Servings:
2-?
Preparation Time:
Preparation Time:
45 min-1 hour

 

 

 

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