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Pork Baby Back Ribs with BBQ Sauce




Source of Recipe


WKRG


List of Ingredients




Pork Baby Back Ribs with BBQ Sauce


5 Pounds Pork Baby Back Ribs (2 Slabs)

Rub:

1 tbsp. Paprika
1 tbsp. Chili Powder
1 tbsp. Garlic Powder
1 tbsp. Brown Sugar
2 tsp. Kosher Salt
1 ½ tsp. Ground Black Pepper

BBQ Sauce:

2 cups Ketchup
½ cup Apple Cider Vinegar
1 tsp. Lemon Juice
¼ cup Worcestershire Sauce
¼ cup Brown Sugar
½ cup Honey
1 tbsp. Yellow Mustard
1 tsp. Garlic Powder
1 tsp. Paprika
1 tsp. Cinnamon
1 tsp. Ground Black Pepper
½ tsp Ground Red Pepper
1 tsp. Kosher Salt

Recipe




Mix dry rub ingredients together in a small bowl.

Rinse ribs under cool water and pat dry.

On the back side of the rib, take a knife and score the membrane side diagonal one direction, then diagonal the opposite direction.

This will make a cross hatch design, and it will help make the ribs tender. If the membrane is very thick, run a knife between the membrane and the rib, pull back on the membrane with a kitchen towel, and remove the whole thing.

Rub the spice mixture all over the ribs.

Cover with plastic wrap and refrigerate 2 hours and up to 12 hours.

Place ribs on a preheated grill over high heat and cook for a few minutes on each side, or until the outside is seared well and has good color.

Move ribs to the other side of the grill and use indirect
heat to finish cooking.

Continue cooking using indirect heat 2-3 hours, until tender to your liking.

5 minutes before taking the ribs off the grill, brush on BBQ sauce, close lid and let the sauce cook into
the ribs.

Do not allow the sauce to cook too long on the ribs, or it will burn.