Prep 24 hrs
Cook 3 hrs
Adapted from Alton Brwn
- 4 1⁄2 lbs baby back ribs (2 full slabs)
- 1⁄2 cup orange juice (not fresh squeezed)
- 1⁄2 cup margarita mix
- 1⁄3 cup honey
- 1⁄3 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon instant coffee powder
- 1⁄8 teaspoon cayenne pepper
- 1 1⁄4 cups dark brown sugar
- 3⁄4 cup chili powder
- 1⁄4 cup garlic powder
- 2 tablespoons ground thyme
- 1 tablespoon cayenne pepper
- 1 tablespoon allspice
- Prepare the rub by mixing all the ingredients together.
- Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.)
- Season racks liberally with salt and sprinkle each rack with 3 tablespoons of the rub.
- Turn the ribs, meat side down, and tightly seal each foil pouch.
- Place on a half sheet pan and refrigerate overnight.
- The next day, heat the oven to 250 degrees F.
- Combine the orange juice and margarita mix in a liquid measuring cup.
- Open 1 end of each pouch and evenly divide the liquid between the 2 pouches.
- Reseal the pouches and place the sheet pan in the oven for 2 hours.
- Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup.
- Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.
- The fat in the braising liquid will have solidified on the top and can be removed at this time.
- Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce, espresso powder and cayenne pepper.
- Whisk to combine. Set over medium high heat and reduce to a glaze, approximately 10 minutes.
- Set a gas grill to medium-high and allow to heat for 10 minutes.
- Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium.
- Leave alone for 3 minutes.
- Flip and cook for another 3 minutes.
- Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char.
- Remove the ribs from the grill to a cutting board. and cut into 2 rib portions, using kitchen shears.
- Add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat.
- Serve the remaining glaze on the side.
Thanks for posting this recipe. I have made it before and couldn't remember where I got it and was getting nervous! It is hands down the best Ribs recipe ever! I made this recipe several times last summer and the requests for them are coming in. We spend all day out on the boat and hanging on the beach so I like to make these, cut the ribs individualls right when they are hot off the grill, wrap them in foil and put them in a cooler. So easy to eat and they aren't around for long.