Place each rib rack on sheet extra-wide, heavy-
duty aluminum foil. Season racks liberally with
salt and sprinkle each rack with 3tbs of the rub.
Turn the ribs, meat side down, and tightly seal
each foil pouch. Place on a half sheet pan and
refrigerate overnight.
Heat oven to 250 degrees. Combine the orange
juice, margarita mix in a a measuring cup. Open 1
end of each pouch and evenly divide the liquid
between the 2 pouches. Reseal the pouches and
place the sheet pan in the oven for 2 hours.
Remove the ribs from the over, carefully open 1
end of each pouch and pour the braising liquid
into a heatproof measuring cup. Reseal the
pouches and place them and the measuring cup of
liquid into the fridge for up to 8 hrs.
The fat in the braised liquid will have solidified
on the top and can be removed at this time.
Transfer the liquid to a small saucepan and add
honey, ketchup, Worcestershire sauce, espresso
powder, and cayenne pepper. Whisk to combine.
Set over medium high heat and reduce to a glaze,
approximately 10 min.
Set a gas grill to medium-high and allow to heat
for 10 minutes. Cut each slab in half and place
them on the grill, flesh side down, close the lid
and decrease the heat to medium. Leave alone for
3 min. Flip and cook for another 3 min. Flip and
cook for 3 min on each side 1 more time or until
each rib has a nice char. Remove the ribs from
the grill to a cutting board, and cut into 2 rib
portions. Add the ribs and half the glaze to a
large serving bowl and toss to thoroughly coat.
Originally Submitted
12/28/2012
0 Out of 5 from
0 reviews
You can add this Backyard Baby Back Ribs recipe to your own private DesktopCookbook.
