You can definitely do these ribs with your BBQ grill. I’ve tried that before. Not that it didn’t work, it worked perfectly. But it took 2 hours when people kept asking me “is it done?”, “can we eat it now?”, “how much longer it’s gonna take?” When it’s finally done, everybody was full with other food.
This rib involves slow cooking. You could either cook it way before your BBQ starts, or just like me, use the oven.
The good thing about using an oven is that you don’t necessary have to keep an eye on it. While doing it on a grill involves constant caring, like flipping, peeping… I don’t know. I guess I am just lazy…
Ingredients (serves 6):
2 racks of pork baby back ribs
1/2 cup tomato paste
1 cup orange juice
1 cup brown sugar
1/4 cup Dijon mustard
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup chili powder
Salt and pepper to taste
Whisk together all remaining ingredients. Pour over the ribs. Marinate overnight in the refrigerator.
Preheat oven to 300F.
Remove ribs from marinate. Place ribs into a large roasting pan. Reserve marinate.
Bake the ribs until they are fork tender, about 2 hours.
To make dipping sauce, bring to the boil and simmer the marinate in a sauce pan for 5 minutes.
Cut ribs in pieces and serve with dipping sauce.