Grilled Sweet & Sticky BBQ Ribs
Prep: 20 minutes plus chilling and standing
Grill: 1-1/2 hours • Serves: 8
2 tablespoons garlic powder
2 tablespoons smoked paprika
1-1/2 tablespoons onion powder
2 teaspoons chili powder
2 teaspoons ground cayenne pepper
1-1/2 teaspoons salt
1-1/2 teaspoons ground black pepper
2 racks beef back ribs or pork baby back ribs (about 8 pounds), membrane removed (see Chef Tip)
3/4 cup ketchup
3/4 cup pepper jelly
1 tablespoon Worcestershire sauce
1. In small bowl, stir sugar, garlic powder, paprika, onion powder, chili powder, cayenne pepper, salt and black pepper. Makes about 1/2 cup.
2. Rub all sides of ribs with sugar mixture; cover and refrigerate at least 2 hours or up to overnight. Cut ribs crosswise into quarters.
3. Preheat outdoor grill with all burners on high. In medium bowl, whisk ketchup, jelly and Worcestershire sauce. Makes about 1-1/2 cups.
4. Once grill is preheated, turn off 1 of the burners for a 2-burner grill, or center burner for a 3-burner grill. Reduce remaining burner(s) to medium-low. Place ribs over unlit part of grill; cover and cook 1½ hours or until meat easily pulls away from bone, turning every 20 minutes and brushing with ketchup mixture during last 20 minutes of cooking. Makes about 24 ribs.
5. Serve ribs with any remaining sauce.
Approximate nutritional values per serving (3 ribs):
658 Calories, 43g Fat (19g Saturated), 126mg Cholesterol,
805mg Sodium, 34g Carbohydrates, 1g Fiber, 36g Protein
Chef Tip:
Rubbing meats with herbs and spices adds flavor, creates a crispy crust and tenderizes the meat. Removing the thin layer of skin on the underside of the ribs prior to applying a rub allows the rub to penetrate the meat. To peel skin from ribs, turn the ribs bone-side-up. With a sharp paring knife, carefully lift up the edge of the skin from a corner of the rack. Work your fingers between the skin and rib meat to loosen the skin. Grab the skin with a paper towel and pull the skin across the rack to remove.