Braised Baby Back Ribs

Recipe by Steve_G
READY IN: 27hrs
YIELD: 1 Rack




  • Combine rub* ingredients in a plastic bag, shake to mix.
  • Rub olive oil on ribs then generously cover both sides of ribs with rub, there's enough to do 2 racks.
  • Wrap tightly in plastic wrap and refrigerate for a minimum of 4 hrs or as long as 24 hours.
  • For covered charcoal grill: Start coals 30-45 minutes prior to cooking, soak a couple hand fulls of hickory chips in water.
  • Meanwhile, place each rack of ribs, curved side down on two layers of heavy duty aluminum foil, which have been wiped with a thin coat of vegetable oil use a piece of foil large enough to seal over the top.
  • Form a pan with the foil.
  • After coals turn white push them all to one side, drain wood chips, place soaked wood chips on hot coals, replace grill top.
  • Soak some more chips.
  • Place ribs and foil on cool side of grill, carefully pour water to the foil 'pans' to no more than 1/2" up the sides of the ribs.
  • Replace lid on grill.
  • Every 30 minutes add a few coals and some of the soaked chips and reverse the position of the ribs (rotate and reverse).
  • Turn over about 1/2 way through the cooking process so they finish curved side up.
  • Depending on your grill it could take as long as 4 hrs or as little as 1 hr to cook.
  • To finish ribs, remove from heat, drain liquid from foil pan (reserve for sauce if desired) carefully cut racks into serving sized chunks (3-4 ribs), brush with sauce and return to hot side of grill for a few minutes to brown a bit.
  • You can brown them under the broiler right in the foil pans if coals are not hot enough.
  • This procedure can be replicated on a two (or more) zoned gas grill.
  • Put the chips in another foil 'pan' and place them over the heat, when they start to smoke put the ribs over the cool side and cover.
  • Replenish chips as necessary, rotate and reverse rib pans about every 30 minutes.
  • *This is a sweet rub and may be a bit too sweet for some tastes, if so decrease sugar.