Char-Smoked Baby Back Ribs

6
Servings
4h
Prep Time
2h
Cook Time
6h
Ready In


"Recipe source: Saver (June/July 2015) Plan ahead -- this needs to soak in the brine overnight in the fridge."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (303.1 g)
  • Calories 544.6
  • Total Fat - 29.4 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 167.8 mg
  • Sodium - 5554.3 mg
  • Total Carbohydrate - 22.6 g
  • Dietary Fiber - 0.6 g
  • Sugars - 18.6 g
  • Protein - 44.7 g
  • Calcium - 80.7 mg
  • Iron - 2.6 mg
  • Vitamin C - 3.9 mg
  • Thiamin - 0.9 mg

Step 1

In a large saucepan over medium high heat combine the salt and 8 cups water, stirring until salt dissolves (a few minutes) and remove from heat and add syrup. Let cool and then pour brine into a 9 x 13 inch baking dish and add ribs and cover and refrigerate overnight.

Step 2

Using a charcoal grill build a medium heat fir. Drain ribs and pat dry with paper towels; season with salt and pepper. Grill ribs, turning, for one hour or until charred on both sides. Set aside.

Step 3

In a bowl combine the peanut oil, scallions and salt. Grill scallions for 5 minutes, turning once and then transfer to a blender with the barbecue sauce, cilantro and soy sauce and puree until smooth and set aside.

Step 4

Prepare grill to smoke the ribs by first soaking 1 pound of hickory wood chips in water for 30 minutes; drain. Spread the wood chips evenly over 5 pounds of hot coals (do not smother coals) and then close the grill lid (leaving vents slightly open) to allow the wood to smoke (under 5 minutes).

Step 5

Place the par cooked ribs on the grill and close the lid and smile for 35-45 minutes or until th meat is fragrant and dark.

Step 6

Transfer ribs to a cutting board and let rest for 10 minutes; pour on the reserved barbecue sauce. Cut ribs into individual pieces and serve.

Tips & Variations


  • Hickory wood chips
  • Charcoal grill (with lid)

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