our taste: PERFECTLY GRILLED STEAK
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Gather around the grill
this Father’s Day
It’s all about remembering Dad’s favorites 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 pounds baby back ribs
Sauce:
1
cup ketchup
1/2 cup hoisin sauce
4
tablespoons soy sauce
2
tablespoons grainy mustard
3
tablespoons honey
2
tablespoons orange juice
2
tablespoons Asian chili sauce
1
tablespoon Worcestershire
sauce
4
cloves garlic, minced
1
tablespoon ginger
Grated zest of an orange
Salt and pepper
Directions:
1. Preheat the grill to medium and
turn down to low. Prepare ribs for
grilling by removing the membrane
from the underside of the ribs. 2. Pre-
pare several foil envelopes and place
2 strips of ribs into each envelope,
with 1/4 cup of water and seal tightly.
Cook for 2 to 21/2 hours on low
(300*F) 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.
3. To prepare the sauce: Combine
all ingredients in a saucepan and set
104
aside until the ribs are ready to remove from the foil. Gen-
tly heat the sauce on the side burner for 10 to 15 minutes
before using.
4. 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.
5. Heat remaining sauce to a boil and then allow it to sim-
mer for 5 to 10 minutes. Serve on the side as a dipping
sauce.
Find additional recipes and grilling tips online at www.
broilkingbbq.com.