2 extra-heavy-duty foil cooking bags (17-inch by 15-inch each) or heavy-duty foil, 6 ice cubs
1/2 teaspoon(s) salt
2 cup(s) ketchup
1 cup(s) apple cider or apple juice
2 tablespoon(s) Worcestershire sauce
2 tablespoon(s) molasses
2 tablespoon(s) cider vinegar
2 tablespoon(s) brown sugar
2 tablespoon(s) yellow mustard
1/2 teaspoon(s) ground black pepper, 1/4 teaspoon(s) ground red pepper (cayenne)
Instructions
Prepare outdoor grill for covered direct grilling over medium heat.
Prepare Baby Back Ribs- In small bowl, combine paprika, brown
sugar, salt, chili powder, black pepper, cumin, and ground red
pepper. Pat ribs dry with paper towels. Rub spice mixture all over
ribs.
Place 2 racks of ribs side by side in foil cooking bag. Place 3 ice
cubes under ribs; seal bag. (Or, place two 30-inch by 18-inch
sheets of heavy-duty foil on work surface to make a double
thickness. Place 2 racks of ribs side by side on center of stacked
foil. Place 3 ice cubes under ribs. Bring long sides of foil up and
over ribs; fold several times to seal well, then fold in ends to seal
tightly.) Repeat with 1 more cooking bag or 2 more sheets of foil
and remaining ribs and ice cubes. Place foil packets on grill
rack. Cover grill and cook ribs 1 hour, carefully turning packets
over with tongs once halfway through grilling.
Prepare Barbecue Sauce- In 4-quart saucepan, combine
remaining ingredients (everything after the ice cubes); heat to
boiling over high heat. Reduce heat to low and simmer,
uncovered, 30 to 40 minutes or until sauce thickens slightly,
stirring occasionally. Makes about 2 1/2 cups.
When ribs are done, with kitchen shears, cut an X in top of each
foil packet to let steam escape, then carefully pull back foil to
open. Remove ribs and place directly on grill rack. Cover grill
and cook ribs 7 to 10 minutes or until browned, turning over
once. Brush ribs with some sauce and cook 7 to 10 minutes
longer, brushing with some more sauce and turning frequently.
To serve, cut ribs into 1-rib portions and arrange on platter.
Pass remaining sauce to serve with ribs. Editor's note- If you
like, precook ribs. After opening packets in step 6, transfer ribs
to platter; cover and refrigerate until ready to complete grilling
(up to overnight).
Originally Submitted
6/7/2009
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