Grilled Spicy Marmalade Glazed Baby Back Ribs
Boiling ribs before putting them on the grill is a surefire way to quickly tenderize their tough meat. If only that method didn’t also leach away flavor.
Gather Your Ingredients
Key Equipment
Before You Begin
You can make this recipe with our Lime Glaze, Hoisin-Coconut Glaze, or even 1 cup of your favorite glaze or barbecue sauce.
Instructions
1.
Dissolve 2 tablespoons salt in 2½ quarts water in Dutch oven; place ribs in pot so they are fully submerged. Bring to simmer over high heat. Reduce heat to low, cover, and cook at bare simmer until thickest part of ribs registers 195 degrees, 15 to 25 minutes.
2.
Whisk orange marmalade, vinegar, hot sauce, and remaining ¾ teaspoon salt together in bowl; set aside.
3.
FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.
FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
4.
Clean and oil cooking grate. Remove ribs from pot and pat dry with paper towels. Brush both sides of ribs with ⅓ cup glaze. Grill ribs, uncovered, flipping and rotating as needed, until glaze is caramelized and charred in spots, 15 to 20 minutes, brushing with another ⅓ cup glaze halfway through cooking. Transfer ribs to cutting board, brush both sides with remaining glaze, tent loosely with aluminum foil, and let rest for 10 minutes. Cut ribs between bones to separate, and serve.
0 Comments
Posting GuidelinesFROM OUR TV SPONSORS
We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.