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Texas-Style Baby Back Ribs
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Texas-Style Baby Back Ribs
Prep Time30 Minutes
Servings4
Cook Time90 Minutes
Ingredients
5 tbsp. Brookshire’s Honey
2 tbsp. Molasses
1/4 tsp. Ground Black Pepper
1/4 cup(s) Bourbon
1 tbsp. Soy Sauce
3 tbsp. Kosher Salt
1 tsp. Dijon Mustard
2 tbsp. Worcestershire Sauce, 2 to 3 Tbs
2 (2 lb) racks baby back or loin back ribs, trimmed and membranes removed
Directions
  1. Whisk together first 7 ingredients in small bowl and set aside.
  2. Dissolve salt in 2 1/2 to 3 quarts of water in large pot. Place ribs in pot so they are fully submerged. Bring to simmer over high heat. Reduce heat to low, and cover pot. Cook at low simmer until thickest part of ribs registers 195° F, about 15 to 25 minutes. While ribs are simmering, set up grill. (If ribs come to temperature before grill is ready, leave in pot, covered, until ready to use.)
  3. Heat grill until hot, about 15 minutes. Once hot, turn all burners to medium-high.
  4. Clean and oil cooking grate. Remove ribs from pot, and pat dry with paper towels. Brush both sides of ribs with 1/3 cup glaze. Grill ribs uncovered, flipping and rotating as needed, until glaze is caramelized and charred in spots, about 15 to 20 minutes. Brush with another 1/3 cup glaze halfway through cooking time. Transfer ribs to cutting board. Brush both sides with remaining glaze. Tent loosely with aluminum foil, and let rest for 10 minutes. Cut ribs between bones to separate before serving.
  5. Note: Simmer ribs longer for more tender ribs.
30 minutes
Prep Time
90 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
5 tbsp. Brookshire’s Honey
Not Available
2 tbsp. Molasses
Not Available
1/4 tsp. Ground Black Pepper
Not Available
1/4 cup(s) Bourbon
Not Available
1 tbsp. Soy Sauce
Not Available
3 tbsp. Kosher Salt
Not Available
1 tsp. Dijon Mustard
Not Available
2 tbsp. Worcestershire Sauce, 2 to 3 Tbs
Not Available
2 (2 lb) racks baby back or loin back ribs, trimmed and membranes removed
Not Available

Directions

  1. Whisk together first 7 ingredients in small bowl and set aside.
  2. Dissolve salt in 2 1/2 to 3 quarts of water in large pot. Place ribs in pot so they are fully submerged. Bring to simmer over high heat. Reduce heat to low, and cover pot. Cook at low simmer until thickest part of ribs registers 195° F, about 15 to 25 minutes. While ribs are simmering, set up grill. (If ribs come to temperature before grill is ready, leave in pot, covered, until ready to use.)
  3. Heat grill until hot, about 15 minutes. Once hot, turn all burners to medium-high.
  4. Clean and oil cooking grate. Remove ribs from pot, and pat dry with paper towels. Brush both sides of ribs with 1/3 cup glaze. Grill ribs uncovered, flipping and rotating as needed, until glaze is caramelized and charred in spots, about 15 to 20 minutes. Brush with another 1/3 cup glaze halfway through cooking time. Transfer ribs to cutting board. Brush both sides with remaining glaze. Tent loosely with aluminum foil, and let rest for 10 minutes. Cut ribs between bones to separate before serving.
  5. Note: Simmer ribs longer for more tender ribs.