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.
- 6 each baby back rib racks
- 1⁄2 cup apple cider or 1⁄2 cup apple juice
- 1⁄2 cup wine (Raspberry Merlot is great)
- 1⁄4 cup barbecue spice, rub of your choice
- 2 cups barbecue sauce, of your choice
- Cut racks in half if desired.
- Sprinkle rub on both sides of ribs.
- Place ribs curved side up in disposable aluminum roasting pan.
- Stack ribs on top of one another, if desired.
- Add cider and wine.
- Cover pan tightly with aluminum foil.
- You may have to join two sheets to make one large sheet to cover the top of the pan.
- Roast ribs in 300-degree oven or closed grill on indirect medium heat for 1 1/2 to 2 hours.
- Remove pan from oven or grill and allow to cool slightly. Open foil carefully, and transfer racks to grill.
- Discard liquid in pan.
- Grill racks over direct medium-high heat until slightly browned, about five minutes a side.
- Baste with your sauce and continue grilling until sauce is caramelized, with small black stripes.
- Remove from grill.
- Enjoy. Serves six.