Belly Back Barbecue Ribs
by Chef Executive Belly David Lauterbach
Original Recipe by Gail Shermeyer
Nothing beats a great rack. And ribs are no exception. We like ours steamed and grilled. Get your grill fired up on medium and lets get started.
Ingredients:
3 pounds of baby back pork ribs
1 tablespoon of brown sugar
1 tablespoon of paprika
2 teaspoons of garlic powder
1 1/2 teaspoon of black pepper
1/2 cup of water
1 1/2 cup of your favorite barbecue sauce (try Scott Stout's One in a Hundred Sauce)
2 18x24 inch sheets of Reynold's Wrap heavy duty aluminum foil
With a big 'ol knife, cut each rack of ribs into thirds. Place half of the ribs in single layer on each foil sheet. In a bowl, combine the brown sugar, paprika, garlic powder and pepper.
Sprinkle the ribs with the spice mixture and rub in to coat your rack evenly. Wrap the ribs by bringing two sides of the foil sheets up to the center. Fold the foil down, but leave space for heat circulation inside the packet that you just created. Fold in on one end to seal. Through the open end, add 1/4 cup water. Now fold the other end of the foil to seal the ribs in. Do the same thing for the other half of the ribs.
Grill over medium flame for 45 minutes to 1 hour on a covered grill. Now would be a good time to have a few beers.
Remove the steamed ribs carefully from the foil packets and place them directly on the grill. Grill the ribs an additional 10 to 15 minutes on an uncovered grill, brushing them generously with barbecue sauce and turning every 5 minutes to cook evenly.
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