Tommy`s Grilled Baby Back Ribs
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 2 hrs 10 mins |
| Total Time | 10 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 ribs (short rib)
- 1 ½ tablespoon sea salt, coarse
- 0.5 teaspoon ½ pepper, freshly ground
- 1 tablespoon chili powder to taste
- 0.5 teaspoon ½ onion powder
- 3 tablespoon cane sugar to taste
- 1 tablespoon spice mixture (grill spice)
- 0.5 teaspoon ½ mustard seeds, ground
- 0.5 teaspoon ½ thyme
- 1 teaspoon balsamic vinegar
- 2 tablespoon honey
- 1 tablespoon vinegar
- 100 ml white wine
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic
- some ketchup
- extra barbecue sauce
Print Recipe
Pin Recipe Instructions
- Wash the ribs and pat dry. Peel off the silver skin. Rub the meat well with the dry ingredients and place in the refrigerator for a few hours, preferably overnight.
- Put the liquid ingredients for the marinade with the finely chopped garlic in a small saucepan and heat well while stirring, do not boil.
- Close one side of the roasting tube well and place the ribs over the other side, add the liquid marinade and close tightly. Put everything on a baking sheet. Very important! Now cut a small hole, not too big, in the middle of the roasting tube with scissors. So that the steam can come out. Put the ribs in the oven for about 2 hours at 180 ° C. The roasting tube should inflate nicely.
- Then remove everything, cut open the roasting tube and carefully remove the ribs and set aside.
- Pour the remaining marinade into a small saucepan, add a little ketchup or BBQ sauce and reduce to about half.
- Now place the ribs on the grill over indirect heat and brush the marinade on both sides from time to time until they are the right color. Be careful, this can happen very quickly.
- Now just serve and nothing can stand in the way of a great barbecue evening.
- The recipe can be prepared very well, because the ribs only need to get heat and color on the grill.
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