About
There are some things you can't forget when hosting a barbecue — burgers, a collection of classic sides, and plates piled high with these Backyard Ribs. These ribs take patience, but the taste that results is nothing short of perfection. The meat is tender, fatty, and seasoned with a vibrant and spicy blend. Glazed with a tangy, smoky, and savory sauce, Backyard Ribs are sticky, sweet, and finger-licking-ly satisfying. Summertime just isn't complete without a plate of these ribs on the table!
Ingredients
- For the rub:
- 1 1/4 cups dark brown sugar
- 3/4 cup chili powder
- 1/4 cup garlic powder
- 2 tablespoons ground thyme
- 1 tablespoon cayenne pepper
- 1 tablespoon allspice
- For the ribs and marinade:
- 2 full racks baby back pork ribs
- kosher salt, to taste
- 1/2 cup orange juice
- 1/2 cup margarita mix
- 1/3 cup honey
- 1/3 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon espresso powder or instant coffee powder
- 1/8 teaspoon cayenne pepper
Directions
Step 1 -In a bowl, mix the dark brown sugar, the chili powder, the garlic powder, the thyme, the cayenne pepper, and the allspice. Set the rub aside.
Step 2 -Place each of the racks of ribs on a sheet of extra-wide, heavy-duty aluminum foil. The foil should be 4 inches longer than the ribs on both ends.
Step 3 -Season the ribs generously with the kosher salt.
Step 4 -Sprinkle the ribs with 6 tablespoons of the rub, ensuring each of the racks is seasoned equally.
Step 5 -Turn the ribs meat-side down. Tightly seal each foil pouch.
Step 6 -Place the rib racks on a half sheet pan and refrigerate for at least 8 hours and up to overnight.
Step 7 -Preheat the oven to 250 degrees F.
Step 8 -In a liquid measuring cup, combine the orange juice and the margarita mix.
Step 9 -Open one end of each of the foil packets. Evenly distribute the liquid marinade into the foil packets.
Step 10 -Reseal the packets and place them on the sheet pan.
Step 11 -Roast for 2 hours.
Step 12 -Transfer the ribs from the oven.
Step 13 -Carefully open one end of each of the foil packets and pour the braising liquid into a heatproof measuring cup.
Step 14 -Reseal the packets. Allow the ribs and the measuring cup of braising liquid to cool slightly to room temperature, then place both in the refrigerator for at least 6 hours and up to 8 hours.
Step 15 -Transfer the braisng liquid from the refrigerator and skim the fat off the top.
Step 16 -Transfer the braising liquid to a small saucepan.
Step 17 -Add the honey, the ketchup, the Worcestershire sauce, the espresso powder, and the cayenne pepper to the braising liquid, whisking to combine.
Step 18 -Set the saucepan over medium-high heat and cook until reduced into a glaze, about 10 minutes.
Step 19 -Preheat the grill to medium-high heat.
Step 20 -Transfer the ribs from the refrigerator, then cut each of the racks in half.
Step 21 -Place the ribs on the grill flesh-side down. Close the lid and decrease the heat to medium.
Step 22 -Cook, flipping the ribs every 3 minutes, until the ribs are charred, about 12 minutes.
Step 23 -Transfer the ribs to a cutting board.
Step 24 -Using kitchen shears, cut the racks into 2 rib portions.
Step 25 -In a large serving bowl, add the rub and 1/2 of the glaze, and toss thoroughly to coat.
Step 26 -Serve with the remaining glaze on the side.
