Ingredients
3 lbs pork ribs (baby back ribs) | 2 Tbsp vegetable oil |
| 5-6 Tbsp Essential Sauce | 2 Tbsp Zesty Orange Sauce for dipping |
| 4 Tbsp Zesty Orange Sauce | |
| 1 Tbsp Ginger Rub | |
Cooking Instructions
In a mixing bowl, whisk Essential Sauce, Zesty Orange Sauce, Ginger Rub
and vegetable oil to make the wet rub. Prepare the slab by removing the
skin. There is a really thin skin on the back of the ribs that can be as
tough as leather after it is cooked. Use your fingernail on the edge of
one side and get under the skin. Use a paper towel to grip it and tear it
off the back of the baby back ribs. Use the rub to generously season the
ribs, front and back and then cover them with plastic wrap and let them
cure in the refrigerator. Refrigerate for at least one hour. For a more
intense flavor, leave the meat in the marinade longer. Grill the
marinated ribs until done. To test for doneness, grip two side-by-side
ribs and pull them apart. The meat should separate, but not too easily,
when they are done. Cut the ribs apart to serve. Serve with Zesty
Orange Sauce for dipping. Makes 4-6 servings.