CHILI
PEPPER BBQ BABY BACK RIBS ON THE TRAEGER PELLET GRILL
By CHEF DAN:
Serves
4
INGREDIENTS:
2 racks of baby back ribs
2 racks of baby back ribs
1/2-cup
brown sugar
2
teaspoons EACH cumin powder, Turkish chili powder, red Chile flakes, cayenne pepper,
blank pepper, and sumac
1/4-teaspoon
EACH nutmeg, and cinnamon
1/4
cup tomato ketchup
2
tablespoons BBQ sauce
1
teaspoon Worcestershire sauce
1
fresh Serrano pepper, finely sliced
DIRECTIONS:
1.
Wash
and pat fry the ribs with a towel.
MARINATE:
1.
In
a bowel mix together brown sugar, and next 9 ingredients.
2.
Place
ribs n a Ziploc bag and cover with marinate.
3.
Refrigerate
for up to 4 hours.
4.
Remove
the thin papery membrane from the bone side of the ribs by working the tip of a
knife underneath the membrane over middle bone.
5.
Using
paper towel to get a firm grip, and then tear the membrane off.
6.
Start
the Traeger grill on Smoke with the lid open until the fire is established (4-5
minutes).
7.
Remove
from marinate and pat dry with paper towels.
8.
Smoke
the ribs meat side up for 3 hours.
9.
Transfer
ribs to a rimmed baking sheet and set grill 225 degrees.
10.
Tear
off four long sheets of aluminum foil.
11.
Top
with racks of ribs: pull up the sided to keep the liquid enclosed.
FOR THE BRAISE:
1.
In
a pan combine BBQ sauce, Worcestershire sauce and Serrano pepper until it
becomes thick syrup.
12.
Sprinkle
in the 1/2-the braise, lay another piece of foil on top and tightly crimp the
edges so there’s no leakage.
13.
Repeat
with reaming rack of ribs.
14.
Return
the foiled ribs do the grill and cook an additional 2 hours
15.
Then
remove the foil from the ribs, and bush both sides with braise.
16.
Discard
foil and arrange ribs directly on the grill grate and gill for 30 minutes to 1
hour.
17.
Let
rest a few minutes before serving.
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