BBQ Baby Back Ribs
As a supplement to my post on spare ribs, here are photos of some baby back ribs, using pretty much the same technique. The baby back ribs comes from the smaller portion of the ribs that are a bit sweeter and less fatty than spare ribs. This photo set has pictures, as well. I use a chimney starter to get the coals going, which is basically just a cylinder of metal with a handle and coiled grating on the bottom. Stuff a few pieces of newspaper in the bottom and load up the top. This keeps the charcoal together and gets it all ignited quickly and efficiently. When the coals haved “ashed over” (meaning there is a fine layer of white on the top of the coals), you can dump them into the bottom of the grill. Baby back ribs are a little harder to cook than spare ribs, because they are leaners and smaller. This means keeping the temperature nice and low and checking them every half-hour. When an individual bone comes free from the the rack with ease, get them off the heat so they don’t overcook and become dry.
This post is part of the Porcine Revolution.