Grilled Baby Back Ribs with Zaatar Glaze

Name: Grilled Baby Back Ribs with Zaatar Glaze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons freshly ground black pepper; 1 teaspoon cayenne; 4 teaspoons kosher salt; 2 kilograms pork baby back ribs, cut into half-racks if needed to fit on grill; 8 servings Zaatar Glaze

Grilled Baby Back Ribs with Zaatar Glaze might be a good recipe to expand your main course repertoire. Watching your figure? This gluten free, dairy free, and primal recipe has 540 calories, 55g of protein, and 34g of fat per serving. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes roughly 45 minutes. The Fourth Of July will be even more special with this recipe. Head to the store and pick up pork baby back ribs, zaatar glaze, cayenne, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Remove the membrane from underside of ribs: Slide a screwdriver tip along each bone and under one end of membrane to loosen, then grab membrane with a paper towel and pull off (it's okay if membrane breaks and bits remain).

Ingredients you will need

Bone

Ribs

Equipment you will use

Paper Towels

In a small bowl, mix salt, pepper, and cayenne. Put ribs on a baking sheet and sprinkle on both sides with salt mixture. Snugly wrap each rack in heavy-duty foil.

Ingredients you will need

Ground Cayenne Pepper

Pepper

Ribs

Salt

Wrap

Equipment you will use

Baking Sheet

Bowl

Aluminum Foil

Let sit 30 minutes at room temperature.

Meanwhile, prepare a charcoal or gas grill for indirect medium-low heat (300 to 350; you should be able to hold your hand 5 in. above cooking grate only 6 to 7 seconds). If using charcoal, light 60 briquets in a chimney on firegrate. When coals are covered with ash, about 20 minutes, bank evenly on opposite sides of firegrate and let burn to medium-low. Set a sturdy drip pan on grate between mounds. The area over the drip pan is the indirect heat area.

Ingredients you will need

Mounds Bar

Equipment you will use

Grill

Frying Pan

Add 3 or 4 more unlit briquets to each mound when ribs go on and every 30 minutes while cooking. If using gas, turn all burners to high, close lid, and heat 10 minutes. Then turn center burner(s) off and reduce heat of other burner(s) to medium-low.

Ingredients you will need

Ribs

Place a sturdy drip pan under the turned-off burner(s). The area above the drip pan is the indirect heat area.

Equipment you will use

Frying Pan

Place rib packets, bone side down, on cooking grate over indirect heat, overlapping slightly if necessary. Cover grill and cook ribs until fairly tender when pierced through foil, 50 to 70 minutes.

Ingredients you will need

Bone

Ribs

Equipment you will use

Grill

Aluminum Foil

Transfer rib packets to a rimmed pan. Carefully remove ribs from foil. Set ribs, bone side up, on grill over indirect heat.

Ingredients you will need

Bone

Ribs

Equipment you will use

Grill

Aluminum Foil

Frying Pan

Spoon about 1/4 cup glaze into a small bowl and set aside. Using a silicone brush, baste ribs with remaining glaze. Cover grill and cook ribs 10 minutes.

Ingredients you will need

Glaze

Ribs

Equipment you will use

Pastry Brush

Grill

Bowl

Brush melted glaze from center of each rack up along sides of meat, turn ribs over, and baste with more glaze. Repeat brushing and turning every 10 minutes until ribs are browned and tender and meat has shrunk back from ends of the bones, 30 to 40 minutes total.

Ingredients you will need

Glaze

Meat