Adam Perry Lang's Secret Recipe Baby Back Ribs Recipe

Name: Adam Perry Lang's Secret Recipe Baby Back Ribs
Prep time: 20 min
Cook time: 310 min
Total time: 330 min
Yield: Serves 1 or more
Ingredients: 2 tablespoons water; 1 tablespoon brown sugar; Mustard; 2 tablespoons smoked paprika; Chili Powder; 1 tablespoon salt; Jello Gelatin; Worcestershire Sauce; 1 (3-4 lb) rack pork baby back ribs; 1 cup apple juice; 1/2 cup honey; 1/4 cup butter; 8 sheets heavy-duty aluminum foil; 1/2 cup barbecue sauce; 1/4 cup apricot preserves; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon black pepper; 1 teaspoon cayenne pepper (optional); 1 teaspoon ground cumin; 1 teaspoon dried oregano

Fall-off-the-bone tender baby back ribs, adapted from Rachael Ray's Everyday show (August 2009) and inspired by Adam Perry Lang's 'Serious Barbecue'. This recipe delivers unbelievably juicy and flavorful ribs with a sweet and smoky apricot glaze. Get ready for the best ribs you've ever tasted!

Prep Time 20 mins

Cook Time 310 mins

Calories 856.7 kcal

Protein 76g

Rating 0.0 (1 Reviews)

Adam Perry Lang's Secret Recipe Baby Back Ribs

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Adam Perry Lang's Secret Recipe Baby Back Ribs

2 tablespoons water
1 tablespoon brown sugar
Mustard
2 tablespoons smoked paprika
Chili Powder
1 tablespoon salt
Jello Gelatin
Worcestershire Sauce
1 (3-4 lb) rack pork baby back ribs
1 cup apple juice
1/2 cup honey
1/4 cup butter
8 sheets heavy-duty aluminum foil
1/2 cup barbecue sauce
1/4 cup apricot preserves
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 teaspoon cayenne pepper (optional)
1 teaspoon ground cumin
1 teaspoon dried oregano

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How to Make Adam Perry Lang's Secret Recipe Baby Back Ribs

In a bowl, combine the following rub ingredients and thoroughly rub into the baby back ribs: 2 tablespoons paprika, 1 tablespoon brown sugar, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon salt, 1 tablespoon black pepper, 1 teaspoon cayenne pepper (optional), 1 teaspoon ground cumin, 1 teaspoon dried oregano.
Preheat grill to 225°F (107°C) for indirect heat. Place ribs on the grill over indirect heat and cook for 2 1/2 hours.
While ribs are grilling, prepare the basting sauce: In a small saucepan, combine 1 cup apple juice, 1/2 cup honey, and 1/4 cup butter over medium heat. Stir until butter melts and ingredients are combined.
Prepare four sheets of heavy-duty aluminum foil. Divide the butter mixture evenly among the four sheets.
Place a rack on each buttered foil sheet. Carefully place ribs meaty-side down on the racks.
Crimp the foil to form a tight seal, then wrap each packet with an additional sheet of foil.
Continue cooking the foil packets on the grill using indirect heat, meaty-side down, for 1 hour.
Carefully remove the foil packets from the grill. Unwrap the packets and flip the ribs meaty-side up.
Continue grilling the ribs, meaty-side up, for 30 minutes.
Meanwhile, prepare the apricot glaze: In a small bowl, whisk together 1/2 cup BBQ sauce, 1/4 cup apricot preserves, and 2 tablespoons water.
Brush the ribs generously with the apricot glaze and grill for an additional 20 minutes.
Remove the ribs from the grill, let rest for 5 minutes, then cut into individual ribs. Brush with additional glaze and serve immediately.