I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful.
- 2 racks baby back ribs (about 4-1/2 pounds)
- 3/4 cup chicken broth
- 3/4 cup soy sauce
- 1 cup sugar, divided
- 6 tablespoons cider vinegar
- 6 tablespoons olive oil
- 3 garlic cloves, minced
- 2 teaspoons salt
- 1 tablespoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- Dash cayenne pepper
- Barbecue sauce, optional
- If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade.
- Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of ribs.
- Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side.
- Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.
1 serving: 647 calories, 41g fat (13g saturated fat), 123mg cholesterol, 2345mg sodium, 30g carbohydrate (29g sugars, 1g fiber), 37g protein.