Based on a recipe for Quick Weeknight Ribs from the May 2013 issue of Cook's Illustrated. I served it with Sunday Dinner on May 4, 2013. Serves 6.
Ingredients
1 rack baby back ribs (1-pound)
2 tablespoons table salt
Glaze
⅔ cup lime juice
⅓ cup ketchup
¼ cup packed brown sugar
1 teaspoon salt
2 tablespoons table salt
Glaze
⅔ cup lime juice
⅓ cup ketchup
¼ cup packed brown sugar
1 teaspoon salt
Instructions
- Cut the ribs into three equal-sized pieces.
- Add the salt to 2½ quarts of water to a dutch oven.
- Submerge the ribs in the brine.
- Bring the brine to a simmer on high heat then reduce the heat to low and simmer until the internal temperature of the ribs is 195°, about 20 minutes.
- As the ribs simmer, heat the gas grill using medium-high heat.
- In a small bowl, whisk together the lime juice, ketchup, brown sugar, and salt.
- Remove the ribs from water and pat dry with paper towels.
- Brush both sides of the ribs with the glaze and grill, with the grill cover open, flipping and rotating the ribs.
- After 10 minutes brush the ribs with the glaze again and continue cooking until the glaze is caramelized, about 20 minutes total.
- Remove the ribs from the grill to a cutting board, tent loosely with aluminum foil, and rest for 10 minutes.
- Cut between bones and serve.
Cut the rack of ribs into three pieces. |
Submerge in salted water and simmer. |
Mix together lime juice, ketchup, brown sugar, and salt to make a glaze. |
Brush both sides of the ribs with glaze. |
Grill until the glaze is caramelized and the meat tender. |
No comments:
Post a Comment