The "baby back ribs" are a cut of pork that is obtained from the upper part of the rib cage, between the loin and the so-called "spare ribs". These ribs are the most tender and lean, so they are more expensive than the others. To cook them perfectly, you need to start preparing them well in advance. The "baby back ribs" must in fact be seasoned, made soft and then left to grill slowly with indirect heat in the barbecue.
Ingrediants
- 1, 5-2 kg of ribs
- 1-2 limes
- Apple cider vinegar (as an alternative to lime), about 60 ml per kilogram of ribs
- For a simple dry marinade, use 1 tablespoon of salt and 1 tablespoon of black pepper and pink pepper, respectively
- For a more complex dry marinade, use 1 and a half teaspoons of brown sugar, 1 tablespoon of paprika, 1 and a half teaspoons of orange zest, a generous teaspoon of salt, a small teaspoon of cumin, half a teaspoon of pepper. black powder and a teaspoon of cayenne pepper
- Barbecue sauce, to taste
Steps
Part 1 of 2: Softening and Flavoring the Meat
Step 1. Remove the thin membrane covering the ribs from the side of the bones
When it's time to prepare them for cooking on the grill, place them on a clean flat surface so that the convex side is facing up. Insert the tip of the knife under the membrane at one end of the yoke, lift it up to detach it from the bones, and then gently pull it to the opposite side.
If the membrane has a slippery consistency, it may be helpful to use a piece of kitchen paper
Step 2. Rub the lime on the ribs
Cut the fruit in half and squeeze it lightly to release the juice as you rub it on the meat to flavor it. For 1.5-2 kg of meat, you will need a couple of limes, depending on how juicy they are.
- The lime juice will penetrate inside the meat making it more tender and tasty.
- Alternatively, you can massage the ribs with apple cider vinegar. Use about 60ml for every pound of meat.
Step 3. Season the ribs with a dry marinade
Use your favorite combination of spices and massage it into the loin, making sure to distribute it well over the entire surface. Thanks to the marinade, the meat will become tastier and will not risk losing an excessive amount of juices during cooking.
- You can buy a ready-made spice blend at the supermarket or make it easily at home with the flavors you have available. For example, for a simple marinade you can use: a tablespoon of salt and a tablespoon of black pepper and pink pepper respectively.
- For a more complex combination of flavors, you can use: 1 and a half teaspoons of brown sugar, 1 tablespoon of paprika, 1 and a half teaspoons of orange zest, a generous teaspoon of salt, a small teaspoon of cumin, half a teaspoon of pepper black powder and a teaspoon of cayenne pepper powder. This is the dose indicated for seasoning about 1.5-2 kg of ribs.
Step 4. Wrap the meat in cling film and refrigerate for 8 hours
After massaging the lime and spices on the ribs, seal them in cling film, place them in a baking dish and leave them to flavor in the refrigerator for at least 8 hours.
- While it rests in the refrigerator, the meat will have time to absorb the taste of the lime and other aromas.
- You can leave the ribs to flavor in the refrigerator for a couple of days without running any health risks. However, be aware that salt will cause the meat to lose moisture and may give it a taste similar to that of ham. For best results, do not let the ribs marinate for more than 12 hours.
Part 2 of 2: Cooking the Ribs on the Barbecue
Step 1. Turn on one side of the barbecue and bring it to a temperature of 175-200 ° C
To grill ribs perfectly, it is best to use indirect heat. If you're using a gas barbecue, light the burners on one side only. If you are using a charcoal barbecue, move the embers to one side or arrange them around the perimeter of the grill leaving a large gap in the center.
- If your barbecue does not have a built-in thermometer, you can evaluate if the temperature is the correct one by holding the palm of your hand at a distance of about 8 cm from the grill for a few seconds. If you can hold out for 4-5 seconds before having to remove your hand, it means that the temperature is the correct one.
- If you don't need to overlap the rack of ribs, you can use a lower temperature (150-175 ° C). If the degree of heat is correct, you should be able to hold your hand over the grill for 6-7 seconds.
- You can adjust the temperature of the charcoal barbecue by opening or closing the air ventilation valves. Opening them will let in more oxygen so that the heat increases.
Step 2. Arrange the ribs on the coldest part of the grill
When you are ready to cook them, remove them from the plastic wrap and spread them on the side of the indirect heat barbecue, with the bone side facing down. Close the barbecue with the lid.
- For very tender ribs, stack them on top of each other on the cold side of the barbecue. Let them cook for 40 minutes, then reverse the order of the loins by placing the lower one on top and vice versa. Repeat this 2 more times, reversing the order of the ribs every 40 minutes.
- Some barbecue experts recommend letting the meat sit at room temperature for at least half an hour before placing it on the grill. In their opinion, the ribs will cook more quickly and evenly.
Step 3. Brush the ribs with barbecue sauce as they cook
After letting them cook for a couple of hours, brush them with the barbecue sauce, then let them cook for another 30 minutes or so, brushing them again occasionally.
If you have stacked the loins, you will need to separate them before adding the sauce. Reduce the temperature to a medium-low setting (between 150 and 175 ° C), as the ribs will start cooking more quickly after you separate them
Step 4. Cook the ribs until they are very tender
You will know they are ready when the meat is very soft and comes off the bones easily. At that point, remove them from the grill and let them rest for about ten minutes before serving.
- Pork ribs must reach an internal temperature of 63 ° C to be considered cooked and safe to eat. The meat may reach the appropriate temperature before acquiring the optimum texture.
- The total cooking time should be around 2 and a half hours.
Step 5. Serve the whole rack or separate the individual ribs with the knife
Generally, each loin consists of about 10-13 ribs. If you want you can divide it into smaller pieces or separate the ribs one by one. If you intend to accompany them with one or more side dishes, for example with corn on the cob or potato salad, you can serve about 3-4 ribs per person.
- If you have any spare ribs left over, you can put them in an airtight container and refrigerate them for a couple of days. Alternatively, you can put them in the freezer and consume them within 6 months.
- When it's time to reheat the ribs, brush them with fresh barbecue sauce, wrap them in aluminum foil, and arrange them on a baking sheet. Let them heat in the oven for 30 minutes at 120 ° C.
