• 8servings
  • 90minutes
  • 450calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsNatrium, Fluorine, Silicon, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) paprika

  2. 1 tablespoon(s) brown sugar

  3. 2 teaspoon(s) salt

  4. 2 teaspoon(s) chili powder

  5. 1 1/2 teaspoon(s) coarsely ground black pepper

  6. 1 teaspoon(s) ground cumin

  7. 1/4 teaspoon(s) ground red pepper

  8. 4 (1 pound each) racks baby back ribs

  9. 2 extra-heavy-duty foil cooking bags (17" by 15" each) or heavy-duty foil

  10. 6 ice cubes

  11. 1/2 teaspoon(s) salt

  12. 2 cup(s) ketchup

  13. 1 cup(s) apple cider or apple juice

  14. 2 tablespoon(s) Worcestershire sauce

  15. 2 tablespoon(s) molasses

  16. 2 tablespoon(s) cider vinegar

  17. 2 tablespoon(s) brown sugar

  18. 2 tablespoon(s) yellow mustard

  19. 1/2 teaspoon(s) ground black pepper

  20. 1/4 teaspoon(s) ground red pepper (cayenne)

Instructions Jump to Ingredients ↑

  1. Prepare outdoor grill for covered direct grilling over medium heat.

  2. Prepare Baby Back Ribs: In small bowl, combine paprika, brown sugar, salt, chili powder, black pepper, cumin, and ground red pepper. Pat ribs dry with paper towels. Rub spice mixture all over ribs.

  3. Place 2 racks of ribs side by side in foil cooking bag. Place 3 ice cubes under ribs; seal bag. (Or, place two 30" by 18" sheets of heavy-duty foil on work surface to make a double thickness. Place 2 racks of ribs side by side on center of stacked foil. Place 3 ice cubes under ribs. Bring long sides of foil up and over ribs; fold several times to seal well, then fold in ends to seal tightly.) Repeat with 1 more cooking bag or 2 more sheets of foil and remaining ribs and ice cubes.

  4. Place foil packets on grill rack. Cover grill and cook ribs 1 hour, carefully turning packets over with tongs once halfway through grilling.

  5. Prepare Barbecue Sauce: In 4-quart saucepan, combine remaining ingredients (everything after the ice cubes); heat to boiling over high heat. Reduce heat to low and simmer, uncovered, 30 to 40 minutes or until sauce thickens slightly, stirring occasionally. Makes about 2 1/2 cups.

  6. When ribs are done, with kitchen shears, cut an X in top of each foil packet to let steam escape, then carefully pull back foil to open. Remove ribs and place directly on grill rack. Cover grill and cook ribs 7 to 10 minutes or until browned, turning over once. Brush ribs with some sauce and cook 7 to 10 minutes longer, brushing with some more sauce and turning frequently.

  7. To serve, cut ribs into 1-rib portions and arrange on platter. Pass remaining sauce to serve with ribs.


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