--Yes, you can grill ribs! This two-step process “steams” the ribs in foil on indirect heat on the grill for an hour, then finishes them on direct heat for about ten minutes to get that nice crispy char and grilled flavor
--Make sure to seal the foil packet securely! The moisture needs to stay inside to cook the ribs fully.
--When the ribs finish grilling over direct heat, use Grill Next Door's Sweet and Spicy Sauce recipe to baste them.
Grilled Baby Back Ribs with Sweet and Spicy Sauce
(3) 1 – 1 ½ pound slabs baby back ribs, silver skin removed
Vegetable oil, for oiling grill
2 tbsp. brown sugar
1 ½ tbsp. garlic powder
1 tsp. cayenne pepper
2 tbsp. salt
1 ½ tbsp. pepper
Sweet and Spicy Sauce:
½ cup hoisin sauce
¼ cup honey
1 tbsp. rice wine vinegar
2 garlic cloves, minced or grated
1 tbsp. Chili Sauce, such as Sambal Oelek
3 tbsp. chives
In a bowl combine all of the spice rub ingredients and mix well. Cover the ribs in the spice mixture, making sure to massage the spices in the meat. In a large resealable bag or split the ribs between 2 bags, place the ribs.
Refrigerate for 1-3 hours.
Combine all of the ingredients for the sauce in a bowl and set aside to let the flavors meld.
Preheat your grill to medium heat (350°), if using a 3-burner grill, light only 2 grates leaving one off. If you have a 2-burner grill, only light 1 side.
Lay two pieces of heavy duty foil, long enough to fit all 3 racks, on top of each other. Shingle the ribs on the foil, and tightly wrap up making sure no air or liquid can get out.
Place the rib package on the unheated part of the grill (indirect heat) and grill for 1 hour flipping the package half way through.
Remove from the grill and take out of the foil. Oil the grates and place the ribs, meat side down for 3-5 minutes until you see grill marks. Flip and cook bone side down. Cover the meat side of the ribs with sauce at this point. After 3-5 minutes grill the meat side down, again, this time with the sauce on it for 3-5 more minutes. Sauce the bone side now. Flip one last time to get the bone-side, now sauced, lightly charred.
Remove, and let sit for 5-7 minutes. Cut and serve with extra sauce.