We are having some lovely weather this spring. The BBQ is out, cleaned up, and in full use here. All winter we've been craving baby back ribs. Over the years of cooking ribs we've developed a delicious, spicy marinade and sauce. The recipe for the ribs is on our blog @
http://tomandanitamorgan.blogspot.com/2014/03/barbecued-baby-back-pork-ribs-and-bushs.html —Tom and Anita Morgan
For the Ribs:
1 rack of baby back pork ribs, about 1½ - 2 pounds
1 t dried coriander
1 t black peppercorns, cooked until smoking then ground in a spice grinder.
Before marinating the ribs, remove the white membrane on the underside of the ribs. Start the removal with a sharp knife then use a paper towel to grab it and simply pull it off.
Mix all the marinade ingredients and pour over ribs in a flat casserole dish. If you have any extra marinade, don't pour it on and save it for after the ribs are cooked. Marinate the ribs for at least 1 hour; but preferably for several hours before cooking.
Spray the BBQ grill rack with oil so the ribs won’t stick. Place ribs on the grill, bone side down over low to medium heat; about 300*F.
Cook for about 20 minutes; and when the ribs start getting burnt on the underside, place them on aluminum foil so they cook but don’t burn. Cook for another 20 minutes or so until done. A cut next to a bone will show no red.
Cut into individual ribs and serve hot with grillin' beans or whatever you choose. Then enjoy the wonderful flavor.