Shelly's Recipe

SWEET AND SMOKY BABY BACKS

Category: Ribs

6 tablespoons salt
2 tablespoons ground black pepper
3 tablespoons garlic powder
3 tablespoons onion powder
3 tablespoons celery seed
3 tablespoons ground cumin
3 tablespoons dried oregano
3 tablespoons paprika
3 tablespoons chili powder
4 racks pork baby back ribs (about 8 pounds)
Mopping Sauce (recipe follows)
Prepared brown sugar or honey barbecue sauce

In a small bowl, combine salt, black pepper, garlic powder, onion powder, celery seed, cumin, oregano, paprika, and chili powder. Reserve 1/4 cup salt mixture for Moppin' Sauce.

Rinse baby back ribs and pat dry. Remove thin membrane from back of ribs by piercing it with a sharp knife and pulling it off. Rub remaining salt mixture on both sides of each rib rack. Wrap ribs in heavy-duty plastic wrap and refrigerate for at least 8 hours or up to 24 hours.

Let ribs stand at room temperature for 30 minutes before grilling. Remove plastic wrap.

Spray grill rack with nonstick nonflammable cooking spray. Place a sturdy drip pan under grill rack of one side of gas grill. Preheat opposite side to medium-high heat (350 to 400).

Place rib slabs, meaty sides down, over drip pan. Cover with grill lid and cook for 1 hour, basting ribs with Mopping Sauce every 15 minutes. While basting, rearrange rib slabs as necessary to avoid burning. Grill rib slabs, covered, for 1 1/2 longer, or until meat is tender, basting them with Moppin' Sauce every 15 minutes. Remove ribs from grill and let stand for 10 minutes. Serve ribs with your favorite barbecue sauce. Makes 10 to 12 servings

Mopping Sauce
2 cups white vinegar
2 cups water
1/4 cup reserved salt mixture

In a small saucepan, combine vinegar, water, and salt mixture. Cook over medium-low heat, stirring frequently, until mixture is combined. Keep warm over low heat. Makes about 4 cups

Note: To maximize grill space, stand ribs up in a stainless-steel rib rack.