Baby Back Ribs Recipe

Ingredients for Baby Back Ribs

• 3-4 pounds baby back ribs
• ½ cup orange juice
• ½ cup margarita mix
• ¼ cup honey
• ¼ cup ketchup
• 2 tablespoons Worcestershire sauce
• Instant Coffee Powder
• Pinch of cayenne pepper (or more, to taste)
• 1 teaspoon salt, plus more for seasoning
• Dark Brown Sugar
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• Ground Thyme
• Allspice

How to Make Baby Back Ribs

1. **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.
2. **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.
3. Season the ribs liberally with salt and sprinkle 3 tablespoons of the rub over each rack.
4. **Create Foil Packets:** Turn the ribs meat-side down. Fold the foil over the ribs, tightly sealing each packet to create a pouch.
5. **Refrigerate:** Place the foil packets on a half-sheet pan and refrigerate overnight (or for at least 4 hours).
6. **Preheat Oven:** Preheat oven to 250°F (120°C).
7. **Prepare Braising Liquid:** In a liquid measuring cup, combine ½ cup orange juice and ½ cup margarita mix.
8. **Add Liquid to Packets:** Open one end of each foil pouch. Evenly divide the orange juice mixture between the two pouches.
9. **Slow Cook:** Reseal the pouches and place the sheet pan in the oven for 2 hours.
10. **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.
11. **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).
12. **Reduce Glaze:** Whisk to combine and set over medium-high heat. Reduce to a glaze, about 10 minutes, stirring occasionally.
13. **Preheat Grill:** Preheat a gas grill to medium-high heat for 10 minutes.
14. **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.
15. **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.
16. **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.