Gather around the grill this Fatherís Day
Friday, June 13th, 2014
Issue 24, Volume 18.
Orange-Ginger Baby Back Ribs
• 5 pounds baby back ribs
• 1 cup ketchup
• 1/2 cup hoisin sauce
• 4 tablespoons soy sauce
• 2 tablespoons grainy mustard
• 3 tablespoons honey
• 2 tablespoons orange juice
• 2 tablespoons Asian chili sauce
• 1 tablespoon Worcestershire
• 4 cloves garlic, minced
• 1 tablespoon ginger
• Grated zest of an orange
• Salt and pepper
Preheat the grill to medium and turn down to low. Prepare ribs for grilling by removing the membrane from the underside of the ribs. Prepare several foil envelopes and place 2 strips of ribs into each envelope, with 1/4 cup of water and seal tightly.
Cook for 2 to 2 1/2 hours on low (300˚F) with the lid closed. Check the thermometer on the front of the grill lid frequently and adjust the cooking temperature accordingly. This may require turning one or two burners off and cooking indirectly.
To prepare the sauce:
Combine all ingredients in a saucepan and set aside until the ribs are ready to remove from the foil. Gently heat the sauce on the side burner for 10 to 15 minutes before using.
Carefully remove the ribs from the foil and place on grids. Baste generously with sauce, and grill for 10 minutes per side, leaving the lid open, turning several times, and basting with sauce after each turn.
Heat remaining sauce to a boil and then allow it to simmer for 5 to 10 minutes. Serve on the side as a dipping sauce.
Find additional recipes and grilling tips online at www.broilkingbbq.com.
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