mahogany grilled baby back ribs

Ingredients

• Servings: 9
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 carrot, chopped
• 2 cloves garlic, minced
• 4 cups pineapple juice
• 3 pounds baby back ribs
• 2 tablespoons hot pepper sauce (such as tabasco®), or to taste
• 1 bay leaf
• 3 cups chicken broth, or as needed
• glaze:
• 3/4 cup plum sauce
• 1/3 cup tomato paste
• 1/3 cup soy sauce
• 1 tablespoon hot pepper sauce (such as tabasco®), or to taste
• 1 tablespoon red vinegar
• 1 tablespoon lime juice
• 2 teaspoons minced fresh ginger
• 3 cloves garlic, minced

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 4 hrs


• heat vegetable oil in a skillet over medium heat; cook and stir onion, carrot, and 2 cloves minced garlic in the hot oil until onion is softened, about 10 minutes. pour pineapple juice into onion mixture; bring to a boil. add ribs, 2 tablespoons hot sauce, and bay leaf. pour in enough chicken broth to cover ribs. bring to a boil, reduce heat, and simmer until ribs are tender, 45 to 60 minutes.
• remove skillet from heat and cool ribs in the cooking liquid until no longer steaming; discard cooking liquid.
• combine plum sauce, tomato paste, soy sauce, 1 tablespoon hot sauce, red vinegar, lime juice, ginger, and 3 cloves minced garlic in a saucepan; bring to a boil. reduce heat and simmer until flavors combine and glaze is thickened, about 5 minutes.
• place ribs in a bowl; generously brush ribs with glaze. cover bowl with plastic wrap and marinate ribs in the refrigerator for 2 hours to overnight. reserve extra glaze in the refrigerator for basting.
• remove ribs from refrigerator and bring to room temperature for 30 minutes.
• preheat grill for medium heat and lightly oil the grate.
• grill ribs, basting occasionally with glaze, on the preheated grill until the meat pulls away easily from the bone, 15 to 20 minutes.