Total Time
2hrs 10mins
Prep 5 mins
Cook 2 hrs 5 mins

Our family had always looked for the ultimate way to produce a great grilled pork Baby-Back rib recipe, and this is our version. The ribs are baked with spices and liquids, making these ribs very moist and tender, with a meaty, no-fat taste. Accompany this excellent "finger food" with homemade potato salad and some ranch-style beans. Add the Raspberry Merlot as a flavorful beverage and top the evening off with foil-grilled bananas.

Ingredients Nutrition

  • 6 each baby back rib racks
  • 12 cup apple cider or 12 cup apple juice
  • 12 cup wine (Raspberry Merlot is great)
  • 14 cup barbecue spice, rub of your choice
  • 2 cups barbecue sauce, of your choice

Directions

  1. Cut racks in half if desired.
  2. Sprinkle rub on both sides of ribs.
  3. Place ribs curved side up in disposable aluminum roasting pan.
  4. Stack ribs on top of one another, if desired.
  5. Add cider and wine.
  6. Cover pan tightly with aluminum foil.
  7. You may have to join two sheets to make one large sheet to cover the top of the pan.
  8. Roast ribs in 300-degree oven or closed grill on indirect medium heat for 1 1/2 to 2 hours.
  9. Remove pan from oven or grill and allow to cool slightly. Open foil carefully, and transfer racks to grill.
  10. Discard liquid in pan.
  11. Grill racks over direct medium-high heat until slightly browned, about five minutes a side.
  12. Baste with your sauce and continue grilling until sauce is caramelized, with small black stripes.
  13. Remove from grill.
  14. Enjoy. Serves six.

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