Labor Day Grilling
Baby Back Ribs
Inspired by LongHorn Steakhouse
Baby back ribs slow-roasted for four hours for flavor and fall-off-the-bone tenderness, then fire-grilled and basted with our house-made BBQ sauce.
- 2 racks of baby back ribs
- 2 tablespoons of canola oil
- 2 cups of BBQ sauce of your choice
- 2 tablespoons of salt
- 2 tablespoons of pepper
- 1 tablespoon of granulated garlic powder
- 1 tablespoon of granulated onion powder
- You can find prepared and cut racks of ribs at your local butcher or grocery store. If you have a full rack of ribs, we suggest you cut them in half if you're cooking in an oven in your home kitchen or on a typical gas grill.
- Season ribs with salt, pepper, granulated onion powder and granulated garlic powder.
- Lay ribs meat-side down on a baking sheet with an elevated edge. Cover the sheet pan completely in aluminum foil.
- Bake in 325-degree oven for approx. 2 ½ hours or until meat is tender enough to be pulled from the bone.
- Chill the baby back ribs in the refrigerator for about one hour so that the meat doesn't fall apart.
- Apply canola oil to char-grill and heat to medium-high.
- Place ribs on grill meat-side up and baste with BBQ sauce.
- Grill for approx. 3 minutes.
- Flip so meat-side is down, and grill for 3 minutes. Apply BBQ sauce to the back of the ribs.
- Grill ribs until BBQ sauce has started to caramelize and meat has started to get crisp edges.
- Let ribs rest for 5 minutes then brush with BBQ sauce before cutting them into 1 and 2-bone pieces. Serve with remaining BBQ sauce on the side for dipping.
Recipe serves four.
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