Baby Back Ribs a la Parrilla

Grilled Baby Back Ribs

Fuel Type: Gas or Coal

  • SERVINGS: 4

  • PREPARATION TIME: 20 MIN.

  • COOKING TIME: 4:45 to 6 HR

INGREDIENTS

      • 50 grams of brown sugar
      • 1 tablespoon of chili powder
      • 1 tablespoon of ground cumin
      • 1 tablespoon of coarse sea salt
      • 1 teaspoon of freshly ground black pepper
      • 2 pork spareribs, 1.2-1.4 kg each
      • 480 milliliters of packaged BBQ sauce

    SPECIAL ACCESSORIES

    • Water smoker
    • 4 fist-sized pieces of walnut wood
    • Spray bottle
    • 23cm circular pie tin (5cm high)
    • Heavy-duty aluminum foil (46 cm wide)

INSTRUCTIONS

  1. Prepare the water smoker for very low indirect heat (110-120 °C).
  2. Combine the spice mix ingredients. Place the ribs on a cutting board, meat-side up. Follow the fat line that separates the meaty ribs from the much tougher tips at the base of each rack and trim off the tips. Turn each rack over. Remove any meat hanging down the center of each rack. Also trim any meat hanging below the shorter end of the rack. Run the tip of a dull butter knife under the membrane covering the bottom of each rack. Pull the membrane loose until it separates; then peel it off, holding it by one corner with a paper towel. Season the racks well with the spice mix, applying it more generously to the meaty parts than to the bone.
  3. Fill a small spray bottle with water.
  4. Add the wood chips to the charcoal. Smoke the ribs with very low indirect heat Place the ribs bone-side down, keeping the lid closed, until the meat has receded at least 1 cm from the bones (4-5 hours). After the first 2 hours, lightly spray the ribs with water. Continue spraying them every hour or whenever the surface appears dry.
  5. When the meat has sunk at least 1 cm from the bones, brush the racks of ribs on both sides with a thin layer of sauce and wrap them individually in heavy-duty foil. Return them to the smoker in their wrapping and stack them on the top cooking rack. Continue grilling with the lid closed until the meat is tender enough to shred with your fingers (an additional 45-60 minutes). Remove the ribs from the smoker and lightly brush them on both sides with more sauce. Cut the racks into individual ribs. Serve hot with the remaining sauce on the side.
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