Sweet BBQ Baby Back Ribs
The key to this rib recipe is parboiling the ribs to soft, juicy perfection - then searing them over a cherry-wood fire. If you don't have a smoker, don't worry - these will still turn out delicious using a regular grill or even pan-seared.
1 hour
30 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 790 |
| Fat: | 49 g |
| Carbohydrates: | 48 g |
| Protein: | 58 g |
| Calculated per serving. | |
Serves: 4
Serves: 4
Ingredients
- 3 lb 3 lb 3 lb Pork Baby Back Ribs
- 1/2 cup 1/2 cup 1/2 cup Coconut Aminos
- 1/4 cup 1/4 cup 1/4 cup Mustard, Spicy Brown
- 3 cloves 3 cloves 3 cloves Garlic, minced
- 1 Tbsp 1 Tbsp 1 Tbsp Cinnamon, ground
- 1 tsp 1 tsp 1 tsp Salt
- 1 Tbsp 1 Tbsp 1 Tbsp Paprika
- .1 fl oz .1 fl oz .1 fl oz Fish Sauce, (about 5 drops)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cut ribs into 4-5 bone portions. If possible, remove the silver skin from the underside of the ribs.
- Bring a large pot of water to boil, and parboil ribs for 30 minutes.
- While ribs are cooking, assemble glaze. Whisk together coconut aminos, fish sauce, minced garlic and salt in a small mixing bowl.
- Remove ribs from water, and allow ribs to cool for 5-10 minutes.
- Preheat grill to medium heat. If using a smoker or wood-fired grill, preheat. The wood fire will need to burn for 15 minutes before it can be used for cooking.
- Brush ribs with the glaze, then sprinkle with paprika and cinnamon.
- Place ribs meat side down on the hot grill. Allow ribs to sear for a few minutes.
- Flip ribs, and move them to a cooler part of the grill. If using a smoker or wood fired grill, smoke the ribs for about 25 minutes.
- Cut into individual portions, and serve.
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I don’t see the quantity of fish sauce in the ingredient list but is listed in #3 Process????
I made this tonight and it turned out great! I decided to just grill it low and slow at 250F for 1.5 hours since boiling meat is against my religion ;). And I continued to brush the glaze on throughout the whole cooking process.
I’m going to try this recipe using a Sous Vide Demi to get the medium rare perfection, then smoke ’em.