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Memorial Day: Rock's Grilled Baby Back Ribs

Source of Recipe


From "Cooking Up a Storm" edited by Marcelle Bienvenu and Judy Walker



List of Ingredients



• 1 bag Zatarain's Crawfish, Shrimp and Crab Boil seasoning mix
  
• 1 medium onion, quartered
  
• 2 lemons, halved
  
• 3 cloves garlic
  
• 2 racks baby back ribs (about 4 pounds total)
  
• Olive oil for brushing ribs
  
• 1 Tbsp Creole seasoning
  
• About 1 cup of your favorite barbecue sauce for brushing ribs
  






Instructions



1. Put the Zatarain's bag, the onion, lemons, and garlic in a heavy pot, such as a Dutch oven, that is large enough to accommodate the ribs. Fill the pot two-thirds with water and bring to a boil. Add the ribs and cook at a boil for 20 minutes.
   
   
2. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill. Transfer the ribs to a large platter to drain. Discard the crab boil bag and seasonings. Brush the ribs generously with olive oil and sprinkle with the Creole seasoning.
   
   
3. Grill the ribs, turning twice, for 20 minutes. Remove from the grill and brush with barbecue sauce. Lay the ribs on a cutting board, meat-side down, to cut into servings. Serve warm.
   
   Makes about 4 servings.