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From @Epicurious

Oven-to-Grill Baby Back Ribs

4 hr 25 min · Serves 4

4 hr 25total
20 minhands on
23steps
4servings

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Ingredients

  • 1 rack baby back pork ribs, membrane removed
  • 1 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 1/2 tsp Ac'cent seasoning (MSG)
  • 1/4 cup light brown sugar
  • 2 tbsp granulated sugar
  • 1 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 1 tbsp chile powder (Hatch preferred)
  • 1 tbsp sweet paprika
  • 1 tsp granulated garlic
  • 1 tsp granulated onion
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp ground fennel seed
  • 1/4 cup apple cider vinegar
  • 1/4 cup apple juice
  • 1/4 cup water
  • 1/2 cup peach nectar
  • 2 tbsp melted butter
  • 2 tbsp honey
  • 2 tbsp apple juice
  • 1/2 cup barbecue sauce

Method

  1. Pre-heat the oven to 250°F (120°C).

  2. In a small bowl, mix the kosher salt, ground black pepper, and Ac'cent seasoning.

  3. Brush vegetable oil over both sides of the rib rack.

  4. Sprinkle the pre-seasoning evenly over both sides of the ribs from high above.

  5. Rest the ribs at room temperature for 10 minutes to allow the salt to draw out moisture.

    Then 10 min of waiting

  6. In a container, combine the brown sugar, granulated sugar, kosher salt, coarse black pepper, chile powder, sweet paprika, granulated garlic, granulated onion, dried thyme, dried oregano, ground cumin, and ground fennel seed.

  7. Seal and shake vigorously to blend thoroughly.

  8. In a spray bottle, combine equal parts apple cider vinegar, apple juice, and water, then shake to mix.

  9. In a measuring jug, whisk together the peach nectar, melted butter, honey, and apple juice.

  10. Coat both sides of the ribs generously with the dry rub, breaking up any sugar clumps and patting it in.

  11. Transfer the ribs to a wire rack set over a foil-lined baking sheet.

  12. Rest for 5 minutes until the sugars and salts begin to dissolve into the meat's surface.

    Then 5 min of waiting

  13. Bake in the preheated oven at 250°F (120°C).

    Then 35 min of waiting

  14. Spritz the top of the ribs with the mop spray every 20 minutes for the first 2 hours of baking.

    Then 85 min of waiting

  15. Lay a large sheet of heavy-duty aluminum foil on the counter and transfer the ribs onto it.

  16. Pour the foil pouch glaze generously over both sides of the rack.

  17. Wrap the foil around the ribs and crimp the edges tightly to form a sealed pouch.

  18. Return the foil pouch to the baking sheet and bake at 250°F (120°C) until the internal temperature reaches 195–200°F (90–93°C), 90 minutes to 2 hours.

    Then 90 min of waiting

  19. Pre-heat an outdoor grill to medium-high heat, around 400°F (200°C).

  20. Unwrap the ribs and place them meat-side down on the preheated grill grates.

  21. Brush the bone side with barbecue sauce, close the lid, and grill for 2 minutes.

    Then 2 min of waiting

  22. Flip the ribs bone-side down, brush the top meat side liberally with barbecue sauce, close the lid, and grill until the glaze turns sticky and tacky, 2–4 minutes.

    Then 3 min of waiting

  23. Transfer the ribs to a cutting board, slice between every two bones into portions, and serve hot.

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