Richies Grilled Baby Back Ribs Recipes

Steps:

• Turn the ribs bone-side up. Slip a paring knife between the thin membrane and the bone to loosen, then pull off the membrane. Mix the brown sugar, paprika, steak seasoning, cumin and oregano in a small bowl; rub all over the ribs. Place on a baking sheet, cover with plastic wrap and refrigerate at least 6 hours or overnight.
• Preheat a grill to medium high and prepare for indirect grilling: For a gas grill, turn off one or two of the center burners and reduce the remaining burners to medium low. On a charcoal grill, bank the coals to the sides, leaving the center open; set up a drip pan to avoid flare-ups.
• Oil the grill grates. Place the ribs bone-side down, overlapping slightly if needed, on the cooler part of the grill (indirect heat). Cover and cook, rotating the rib racks once, until the meat is tender and pulls away from the bones, about 2 hours to 2 hours 15 minutes.
• Mix the honey, vinegar and a pinch each of salt and pepper in a small bowl. Transfer the ribs to direct heat. Brush with the honey mixture and continue to grill, uncovered, brushing with the honey mixture once more, until glazed, 5 to 10 minutes. Transfer to a cutting board and cut into ribs.

Steps:

• Sprinkle the ribs generously with salt and black pepper. In a small bowl, combine the sweet and smoked paprikas, sage, cinnamon, cumin, cayenne, and brown sugar. Rub the mixture into the meat and let stand at room temperature for at least 30 minutes or refrigerated for up to 2 hours.
• Prepare a charcoal grill for indirect heat. (If oven-roasting, see below.)
• Place the ribs on the grill, on very low heat, 250 degrees or less. Remember, don't cook ribs over direct flames. Cover and almost close the vents. Every 20 minutes, turn the ribs around to cook evenly. They should be perfectly cooked within 1 1/2 to 2 hours; if using pork spareribs, cook an additional half an hour. Serve with barbecue sauce on the side.