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Ingredients
Marinade:
- 3/4 cup chicken broth
- 3/4 cup soy sauce
- 1 cup sugar, divided
- 6 tablespoons cider vinegar
- 6 tablespoons olive oil
- 3 garlic cloves, minced
Meat:
- 2 racks baby-rack ribs (about 4-1/2 pounds)
Spice rub:
- 2 teaspoons salt
- 1 tablespoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- Dash cayenne pepper
Directions
- Insert a knife between the membrane and the meat at one end of the ribs. Be careful not to pierce the membrane. Work your fingers under the skin to loosen it. Now you’re going to tug it off. Wrap a paper towel around your hand so you can get a good grip. Gently but firmly, pull off the silverskin. It should peel off quite cleanly.
- Making a marinade is easy. It’s really just stirring together a variety of liquids and spices and letting the meat soak in them overnight. For this recipe, combine the broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic in a bowl or measuring cup with a pour spout. Place the ribs in a shallow baking dish, like a 13×9 pan. Pour two-thirds of the marinade over the meat. Turn to coat both sides, then refrigerate overnight. Turn the meat occasionally, to ensure that the meat is marinading evenly. (No need to get out of bed to do this. Just turn at night just before bedtime and turn again in the morning.)
- Don’t toss that remaining marinade. Cover and refrigerate it. You’ll use it while you’re grilling.
- Take the ribs out of the fridge. Drain and discard the marinade from the 13×9. Pat the ribs dry (this helps the spice rub stick). Rub the spice mixture over all sides of the ribs, patting with your fingertips to encourage it to adhere.
- First, preheat a clean grill to medium heat (about 120°c), then oil the grill.
- Place the ribs right on the grill, using tongs to maneuver them into place. Grill, covered, over indirect medium heat for 30 minutes on each side.
- After the first hour, move the ribs to direct medium heat and cook 20-40 minutes longer, or until the pork is tender (more on this in a minute).
- Occasionally, turn and baste with the reserved marinade (or barbecue sauce, if you prefer).
- Start testing for doneness once the meat begins to pull away from the ends of the bones. This visual cue means it’s time to test. Pierce the meat with a fork and the tines should glide through easily.
- You also can twist a rib bone a little bit; you should feel it move easily but not fall apart from the meat. If the meat falls off the bone, your ribs are overcooked. Remove from heat right away and make sure to have sauce at the table in case they’re a bit dry. Don’t beat yourself up! Next time, remember to check earlier.
- After letting your ribs rest for 10 to 15 minutes, you’ll want to split them up into manageable portions. Using a sharp chef’s knife, carefully cut them into two-bone sections. Make the cuts as close to the bone as possible so there’s a lot of meat on each one.