Best Baby Back Ribs

This has got to be my favorite recipe for ribs.  It takes some time to get these delectable ribs to the table, but it's not a lot of effort and so worth the time.

I found this recipe in the June/July 2004 edition of my Taste of Home magazine and it has been a favorite since the first time I made it.  These ribs get all 9's on the Melnarik rating scale and friends whom we share them with give them 10's all around!

To begin, in a medium bowl I combined the chicken broth, soy sauce, sugar, cider vinegar, olive oil and garlic cloves.  Using a whisk, I combined them thoroughly.

After cutting the ribs into pieces that would fit into a 2 gallon zip lock bag (the only place I can find these larger bags right now is Target), I placed them in the bottom of the bag.

Then, I poured 2/3 of the marinade over the top and sealed the bag.

I turned the bag several times to make sure all of the ribs had at least a little bit of marinade on them.  Then I placed them in the refrigerator to marinade over night.  The remaining 1/3 of the marinade that I didn't add to the bag, I placed in a small bowl. Then I covered and refrigerated it until the end of the grilling process the next day.  The next morning, I turned the bag over to let the "other side" of the ribs sit in the marinade until grilling time later in the day.

Keeping in mind that the ribs will be on the grill for almost 1 1/4 hours, approximately 1 1/2 hours before serving time, I took the ribs out of the bag, placed them on a couple of cutting boards and discarded the marinade and the bag.

For the dry rub, in a small bowl, I combined the sugar, salt, paprika, chili powder, pepper, garlic powder and cayenne pepper.

This seasoning rub even smells good at this point!

I sprinkled some on one side, rubbing it in with my fingers,

then turned the pieces over and sprinkled with more seasonings and rubbed them in.

As you can see from the picture above, I used a rib rack on which to grill my meat.  First I coated it with a non-stick spray so the ribs wouldn't stick.  The ribs should be cooked with the indirect heat method, which means they are not directly over the heat source.  Notice that I have a foil pan beneath the ribs with the charcoal briquettes around the foil pan.  This makes the grill operate more like an oven and because no juices drop on the hot coals, there is never a flare up of flames to scorch the ribs.  If using a gas grill, check the manufacturer's instructions for cooking using indirect heat.  Because I was using a grill rack, I cooked the ribs for 40 minutes, then basted them with the reserved marinade (this is also called mopping) from the refrigerator and grilled an additional 40 minutes, basting several more times with the reserved marinade.  If a grill rack is not being used, the ribs should be turned after the first 20 minutes of cooking and then cook an additional 20 minutes before basting with the marinade.  During the last portion of cooking time, each time the ribs are basted, they should be turned.  I like my grill rack not only because I don't have to check on the ribs for the first 40 minutes, but also because the ribs take up less room on the rack because they are sitting up right.

Everyone was so eager to get their ribs that I didn't even get to take a picture until the last few were the only ones left on the platter!  That's how good they are!  Enjoy!

Best Baby Back Ribs

Marinade:

¾ cup chicken broth

¾ cup soy sauce

½ cup sugar

6 tablespoons cider vinegar

6 tablespoon olive oil

3 garlic cloves, minced

2 racks pork baby back ribs, about 4 ½ pounds

Seasoning Rub:

½ cup sugar

1 tablespoon salt

1 tablespoon paprika

½ teaspoon chili powder

½ teaspoon pepper

¼ teaspoon garlic powder

dash cayenne pepper

In a medium bowl, combine the marinade ingredients.  Cut ribs into pieces that will fit into a 2 gallon resealable bag; place ribs in bag.  Pour 2/3 of the marinade over the ribs; seal the bag and manipulate so all ribs are coated in marinade.  Refrigerate over night.  Cover and refrigerate remaining marinade.

When ready to grill, remove ribs from bag; discard marinade.  In a small bowl, combine seasoning rub ingredients; rub over both sides of ribs.  Grill ribs, covered, using indirect medium heat, for 20 minutes.  Turn and grill 20 minutes longer.  If using a rib rack, coat with non-stick spray before adding ribs and grill for 40 minutes, no turning necessary.  Baste with reserved marinade; cook 20 to 40 minutes longer or until a meat thermometer shows 160°F and pork is tender.  During final cooking time, turn and baste ribs occasionally.

Peach and Mustard Glazed Pork Tenderloin

This dish is so easy to make and yet so flavorful, it has become one of my favorite things to grill!  I found this recipe years ago in a recipe book that was sold near the check out stand at the market.  This particular recipe sounded so good I tried it immediately and it was a hit with my family.

The meat is so tender and the marinade adds that special flavor.  This dish gets 9's all around on the Melnarik rating scale.  I love to serve this with the Grilled Asparagus and New Potatoes which I've posted below.  The two dishes go very well together.

I begin by placing the peach preserves, Dijon mustard, olive oil, thyme leaves and salt in a measuring cup.  I use a measuring cup instead of a bowl for ease of pouring the marinade over the meat later.

Using a whisk, I mix the ingredients together until well combined.

I place the pork tenderloins in a large resealable plastic bag.

I pour the marinade directly on top and seal the bag.

Then I manipulate the bag, turning the pork to make sure the tenderloins get completely covered in the marinade.  I put the bag in the refrigerator for at least 1 hour to fully marinate.

After getting the grill ready, I remove the pork from the bag, reserving the marinade and placing it in a small bowl for basting the pork.  I place the pork over direct medium heat and cook covered, turning every 10 minutes or so, basting with the reserved marinade each time I turn it.  I cook the asparagus and potatoes at the same time, making that dish the perfect accompaniment for this pork dish.  See the following post for that recipe.

When the pork is fully cooked, I remove it to a cutting board and let it rest for 5 minutes before slicing.

Even after resting, you can see that this meat is juicy and tender and oh so good!  If there is any remaining marinade, I heat it to boiling in a small saucepan, letting it cook for 1 minute, and serve it with the meat.  Enjoy!

Peach and Mustard Glazed Pork Tenderloin

1/2 cup peach preserves

2 tablespoons Dijon mustard

2 teaspoons olive oil

1/4 teaspoon dried thyme leaves

1/4 teaspoon salt

2 pork tenderloins (about 3/4 pound each)

In a 2-cup measuring cup, combine the peach preserves, Dijon mustard, olive oil, thyme and salt to make the marinade.   Whisk until fully combined.  Place pork in a large resealable plastic bag; pour marinade over pork, seal bag and turn meat in marinade until fully coated.  Place in refrigerator for at least 1 hour but no longer than 8 hours.  Heat coals or gas grill for direct heat.  Remove pork from marinade; reserve marinade.  Cover and grill pork over medium heat 25 to 30 minutes, brushing occasionally with marinade and turning at least twice during cooking time, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160 degrees.  Let pork rest 5 minutes before slicing.  Heat remaining marinade to boiling in a small saucepan; boil and stir 1 minute.  Cut into slices; serve with marinade.