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Jun 27, 2006 10:20 PM

Marinade for Baby Back Ribs

Hey Hounds,

A search on Food TV brought forward 642 hits for Baby Back Ribs, with all sorts of exotic, and sometimes impossible, rubs, glazes, techniques and smoking juju.

I want to do a couple of racks of ribs at the weekend, on the grill. Nothing fancy, but I would like to do them slowly following a reasonably long marinade.

Any suggestions for a simple, delicious marinade that I can do, say, 24 hours in advance?


- Sean

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  1. I do a dry rub, wrap in foil and refrigerate a few days. Then I bake them (in foil) on low heat for a few hours then cool; coat them w/ a BBQ sauce, then grill.

    1. This is so simple and pedestrian, but dang, it's good. My dad got this recipe from a fella who did a bang up job with BBQ in his backyard in Louisiana.

      All measurements are approximate
      1 bottle of wishbone Italian dressing -- full fat
      1 small bottle of kikkoman teriyaki sauce -- the thin one, not the thicker glaze
      a generous helping of crushed red pepper flakes -- whatever you can handle
      a couple of crushed garlic cloves
      1/2 a small bottle of liquid smoke

      Marinate it in ziplock bags for up to 24 hours. Parbake them in foil and grill them to crisp up. No extra bottled BBQ sauce.

      Delish and juicy!

      1. I use a dry rub which I put on a few hours before I'm ready to start. I smoke them for an hour or two at about 200 degrees, depending on how meaty they are and how much I have to do, then finish them in the oven over low heat with a homemade bbq sauce.

        I'm a great fan of Steven Raichlen - his book on rubs, marinades and sauces is my neverfail reference book.

        1. I agree with FunwithFood...dry rub, low n' slow bake (covered at 250 degrees for like 3 hours) and then finished on the grill with some kind of sauce...I love Epicurious' Bourbon Baby Back Ribs...there are so many others out there that are also "worthy." GO FOR IT!

          1. I agree with other posters that a dry rub and low heat is the way to go. I grill mine at about 250 degrees for about an hour and half, then let them rest on the counter covered with foil and a towel for another 20 minutes. Add wood chips to the grill to get a nice smokey flavor. Finally, finish them on the grill, direct heat, for about 1-2 min per side to carmelize. Add sauce during this last step.

            An alternative method is to wrap the ribs in foil and bake in a 325 oven for an hour, then finish on the grill (sans foil) for about 30 minutes; alternatively, cook in the oven for an hour and a half, and finish on the grill for about five minutes. Whatever method you use, let the ribs rest for a good 20 min before serving.