Mahogany Grilled Baby Back Ribs Popular Recipes

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Mahogany Grilled Baby Back Ribs

"My mom first made these ribs many years ago, and I added it to my recipe collection at that time. This recipe is some extra work, so over the years I have looked for a recipe that might be just as good, but not as much work. I have given up the search! These ribs have now become a family favorite and I conclude, they are worth the extra time!"

Ingredients :

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 carrot, chopped
• 2 cloves garlic, minced
• 4 cups pineapple juice
• 3 pounds baby back ribs
• 2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
• 1 bay leaf
• 3 cups chicken broth, or as needed
• Glaze:
• 3/4 cup plum sauce
• 1/3 cup tomato paste
• 1/3 cup soy sauce
• 1 tablespoon hot pepper sauce (such as Tabasco®), or to taste
• 1 tablespoon red wine vinegar
• 1 tablespoon lime juice
• 2 teaspoons minced fresh ginger
• 3 cloves garlic, minced

Instructions :

Prep : 20M	Cook : 9M	Ready in : 4H

• Heat vegetable oil in a skillet over medium heat; cook and stir onion, carrot, and 2 cloves minced garlic in the hot oil until onion is softened, about 10 minutes. Pour pineapple juice into onion mixture; bring to a boil. Add ribs, 2 tablespoons hot sauce, and bay leaf. Pour in enough chicken broth to cover ribs. Bring to a boil, reduce heat, and simmer until ribs are tender, 45 to 60 minutes.
• Remove skillet from heat and cool ribs in the cooking liquid until no longer steaming; discard cooking liquid.
• Combine plum sauce, tomato paste, soy sauce, 1 tablespoon hot sauce, red wine vinegar, lime juice, ginger, and 3 cloves minced garlic in a saucepan; bring to a boil. Reduce heat and simmer until flavors combine and glaze is thickened, about 5 minutes.
• Place ribs in a bowl; generously brush ribs with glaze. Cover bowl with plastic wrap and marinate ribs in the refrigerator for 2 hours to overnight. Reserve extra glaze in the refrigerator for basting.
• Remove ribs from refrigerator and bring to room temperature for 30 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Grill ribs, basting occasionally with glaze, on the preheated grill until the meat pulls away easily from the bone, 15 to 20 minutes.

Notes :

• The nutrition data for this recipe includes the full amount of the glaze ingredients. The actual amount of the glaze consumed will vary.
• If doing a large quantity of ribs, simmer ribs in a large roast pan in the oven at 400 degrees (200 degrees C) for at least 60 minutes instead of stove top.

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