Backyard Baby Back Ribs

Name: Backyard Baby Back Ribs
Prep time: 18 h 40 min
Cook time: 18 h 40 min
Total time: 18 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp allspice; 2 kgs full racks/slabs (about baby back pork ribs; 0 teaspoons cayenne pepper; 1 Tbsp cayenne pepper; 177 milliliters chili powder; 296 milliliters dark brown sugar; 59 milliliters garlic powder; 2 Tbsps ground thyme; 79 milliliters honey; 1 teaspoon espresso powder or instant coffee powder; 79 milliliters ketchup; 8 servings Kosher salt; 118 milliliters margarita mix; 118 milliliters orange juice (not fresh squeezed); 1 Tbsp Worcestershire sauce

You can never have too many main course recipes, so give Backyard Baby Back Ribs If you have ground thyme, cayenne pepper, instant coffee powder, and a few other ingredients on hand, you can make it. To use up the instant coffee powder you could follow this main course with the chocolate avocado mousse | quick dark chocolate avocado mousse as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 18 hours and 40 minutes.

Instructions

Watch how to make this recipe.

Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch.

Ingredients you will need

Kosher Salt

Meat

Ribs

Dry Seasoning Rub

Equipment you will use

Aluminum Foil

Place on a half sheet pan and refrigerate overnight.

Equipment you will use

Frying Pan

The next day, heat the oven to 250 degrees F.

Equipment you will use

Oven

Combine the orange juice and margarita mix in a liquid measuring cup. Open 1 end of each pouch and evenly divide the liquid between the 2 pouches. Reseal the pouches and place the sheet pan in the oven for 2 hours.

Ingredients you will need

Margarita Mix

Orange Juice

Equipment you will use

Measuring Cup

Oven

Frying Pan

Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup. Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.

Ingredients you will need

Ribs

Equipment you will use

Measuring Cup

Oven

The fat in the braising liquid will have solidified on the top and can be removed at this time.

Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce, espresso powder and cayenne pepper.

Ingredients you will need

Worcestershire Sauce

Instant Espresso

Cayenne Pepper

Ketchup

Honey

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Sauce Pan

Whisk to combine. Set over medium high heat and reduce to a glaze, approximately 10 minutes.

Ingredients you will need

Glaze

Equipment you will use

Whisk

Set a gas grill to medium-high and allow to heat for 10 minutes.

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Grill

Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave alone for 3 minutes. Flip and cook for another 3 minutes. Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char.

Equipment you will use

Grill

Remove the ribs from the grill to a cutting board. and cut into 2 rib portions, using kitchen shears.

Ingredients you will need

Ribs

Equipment you will use

Cutting Board