Char-Smoked Baby Back Ribs
Recipe: #32555
June 15, 2019
Categories: Ribs - Pork, Tofu/Soy, Southern, Grilling (Outdoor), Herbs, Marinades and Brines, more
"Recipe source: Saver (June/July 2015) Plan ahead -- this needs to soak in the brine overnight in the fridge."
Ingredients
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 by Step Method
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
- Hickory wood chips
- Charcoal grill (with lid)