Ingrédients pour Baby Back Ribs
- 2 racks (3-4 pounds) baby back ribs
- 1/2 cup orange juice
- 1/2 cup margarita mix
- 1/4 cup honey
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon instant espresso powder
- pinch cayenne pepper
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- ground thyme
- allspice
- 2 tablespoons paprika
- 1 tablespoon onion powder
- 1 teaspoon black pepper
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Comment préparer Baby Back Ribs
- **Prepare the Rub:** In a small bowl, combine 2 tablespoons paprika, 1 tablespoon brown sugar, 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon salt, and 1 teaspoon black pepper. Mix well.
- **Season the Ribs:** Place each rack of baby back ribs (approximately 3-4 pounds) on a large sheet of extra-wide, heavy-duty aluminum foil.
- Season the ribs liberally with salt and sprinkle 3 tablespoons of the rub over each rack.
- **Create Foil Packets:** Turn the ribs meat-side down. Fold the foil over the ribs, tightly sealing each packet to create a pouch.
- **Refrigerate:** Place the foil packets on a half-sheet pan and refrigerate overnight (or for at least 4 hours).
- **Preheat Oven:** Preheat oven to 250°F (120°C).
- **Prepare Braising Liquid:** In a liquid measuring cup, combine ½ cup orange juice and ½ cup margarita mix.
- **Add Liquid to Packets:** Open one end of each foil pouch. Evenly divide the orange juice mixture between the two pouches.
- **Slow Cook:** Reseal the pouches and place the sheet pan in the oven for 2 hours.
- **Rest and Cool:** Remove the ribs from the oven. Carefully open one end of each pouch and pour the braising liquid into a heatproof measuring cup. Reseal the pouches and refrigerate the ribs and braising liquid for at least 4 hours, or up to 8 hours.
- **Make the Glaze:** Remove the solidified fat from the top of the braising liquid. Transfer the liquid to a small saucepan. Add ¼ cup honey, ¼ cup ketchup, 2 tablespoons Worcestershire sauce, 1 teaspoon espresso powder, and a pinch of cayenne pepper (or more, to taste).
- **Reduce Glaze:** Whisk to combine and set over medium-high heat. Reduce to a glaze, about 10 minutes, stirring occasionally.
- **Preheat Grill:** Preheat a gas grill to medium-high heat for 10 minutes.
- **Grill the Ribs:** Cut each slab of ribs in half. Place the ribs on the grill, flesh-side down. Close the lid and reduce the heat to medium.
- **Grill and Flip:** Cook for 3 minutes, then flip and cook for another 3 minutes. Flip again and cook for 3 minutes on each side, or until nicely charred.
- **Glaze and Serve:** Remove the ribs from the grill and cut into 2-rib portions using kitchen shears. In a large bowl, toss the ribs with half of the glaze. Serve with the remaining glaze on the side.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
199g
Fat
101g
Carbs
20g
