Recipe: Grilled Baby Back Ribs with Lime Glaze

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

Instructions

1. Cut the ribs into three equal-sized pieces.
2. Add the salt to 2½ quarts of water to a dutch oven.
3. Submerge the ribs in the brine.
4. 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.
5. As the ribs simmer, heat the gas grill using medium-high heat.
6. In a small bowl, whisk together the lime juice, ketchup, brown sugar, and salt.
7. Remove the ribs from water and pat dry with paper towels.
8. Brush both sides of the ribs with the glaze and grill, with the grill cover open, flipping and rotating the ribs. 
9. After 10 minutes brush the ribs with the glaze again and continue cooking until the glaze is caramelized, about 20 minutes total.
10. Remove the ribs from the grill to a cutting board, tent loosely with aluminum foil, and rest for 10 minutes.
11. 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.