Thursday, January 28, 2016

Baby Back Ribs On Maple Planks

          Baby Back Ribs On Maple Planks

This recipe is best served on a grill with a right and left controls for the burners. Also soak maple planks in water for one to two hours.

Barbecue Sauce
1 cup (250 mL) apple juice 
¾ cup (175 mL) ketchup 
3 tbsp (45 mL) cider vinegar 
2 tsp (10 mL) light soy sauce 
1 tsp (5 mL) Worcestershire sauce 
1 tsp (5 mL) molasses 
½ tsp (2 mL) chili powder 
½ tsp (2 mL) garlic, minced 
¼ tsp (1 mL) black pepper 

1 tsp (5 mL) paprika 
1 tsp (5 mL) chili powder 
1 tsp (5 mL) thyme 
1 tbsp (15 mL) garlic powder 
1 tsp (5 mL) brown sugar 
1 tsp (5 mL) dry mustard 
1 tsp (5 mL) kosher salt 
1 tsp (5 mL) black pepper 
2 full slabs baby back ribs 


To make sauce, combine all ingredients in a medium saucepan. Cook over high heat until reduced by half, or about 1 cup (250 mL). 

 To make rub, add all ingredients to a small bowl and stir to combine. 

Peel the thin membrane off the back of the ribs (this helps the meat cook more evenly and absorb more flavour while cooking). Using your fingertips, rub the meat liberally with the rub, wrap in plastic wrap and refrigerate for 1to 3 hours. 

Meanwhile, soak maple planks in water for 1to 2 hours.

Ignite grill, turn to high and preheat for 10 minutes. Turn 1 side off leaving the other on, and place planks on the side that has been turned off. Close lid and wait for the planks to begin to crackle and smoke, between 3 to 5 minutes. Turn planks over and place a rack of ribs on each plank, reduce heat to low, and close lid. Maintain a temperature range between 275-300°F (140-150°C) and cook for 3hours.

Brush both sides of ribs liberally with barbecue sauce and continue cooking with the lid closed for an additional hour. Ribs are done when the sauce has become sticky and the meat separates easily from the bones. 

Serves 6 to 8

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