Ingredients Jump to Instructions ↓

  1. 2 Sheets Reynolds Wrap Heavy Duty Aluminum F - (18" by 24" ea)

  2. 3 lbs 1362g / 48oz Baby back pork ribs

  3. 1/2 cup 118ml Water

  4. 1/2 teaspoon 2 1/2ml Liquid smoke

  5. 2 tablespoons 30ml Margarine or butter

  6. 1/2 cup 31g / 1.1oz Finely-chopped onion

  7. 2 cups 474ml Catsup

  8. 1/4 cup 59ml Worcestershire sauce

  9. 1/4 cup 59ml Cider vinegar

  10. 1 tablespoon 15ml Prepared mustard

  11. 1 tablespoon 15ml Molasses

  12. 1/2 teaspoon 2 1/2ml Ground cumin

Instructions Jump to Ingredients ↑

  1. Preheat Sunbeam or GrillMaster grill to medium.

  2. Cut each rack of ribs into thirds. Center half of ribs in single layer on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil.

  3. Bring up sides of foil and double fold. Double fold one end to seal. Through open end, add 1/4 cup water and 1/4 teaspoon liquid smoke. Double fold remaining end, leaving room for heat circulation inside packet. Repeat for second packet.

  4. Grill 45 minutes to 1 hour on medium in covered grill. Melt butter or margarine in medium saucepan over medium-high heat. Add onion and cook until tender. Add remaining ingredients. Simmer over medium-low heat 20 to 25 minutes while ribs steam in the foil packet. Remove steamed ribs carefully from foil. Place directly on grill.

  5. Brush ribs generously with sauce. Continue grilling 10 to 15 minutes on medium in uncovered grill, brushing with sauce and turning every 5 minutes to cook evenly.

  6. This recipe yields 6 servings.


Send feedback