It’s all about remembering Dad’s favourites on Father’s Day. While everyone relaxes and enjoys the serenity of the backyard, these ribs will be slowly cooking to mouth-watering perfection.
Orange-Ginger
Baby Back Ribs
Ingredients:
5 lb. baby back ribs
Sauce:
1 cup ketchup
1/2 cup hoisin sauce
4 tbsp. soy sauce
2 tbsp. grainy mustard
3 tbsp. honey
2 tbsp. orange juice
2 tbsp. Asian chili sauce
1 tbsp. Worcestershire sauce
4 cloves garlic, minced
1 tbsp. ginger
Grated zest of an orange
Salt and pepper
Directions:
Preheat the grill to medium and turn down to low. Prepare ribs for grilling by removing the membrane from the underside of the ribs. Prepare several foil envelopes and place two strips of ribs into each envelope, with 1/4 cup of water and seal tightly. Cook for 2 to 2 1/2 hours on low (300oF) with the lid closed. Check the thermometer on the front of the grill lid frequently and adjust the cooking temperature accordingly. This may require turning one or two burners off and cooking indirectly.
To prepare the sauce: Combine all ingredients in a saucepan and set aside until the ribs are ready to remove from the foil. Gently heat the sauce on the side burner for 10 to 15 minutes before using.
Carefully remove the ribs from the foil and place on grids. Baste generously with sauce, and grill for 10 minutes per side, leaving the lid open, turning several times, and basting with sauce after each turn.
Heat remaining sauce to a boil and then allow it to simmer for 5 to 10 minutes. Serve on the side as a dipping sauce.