Baby Back Ribs

Total Time: 27 hrs Preparation Time: 24 hrs Cook Time: 3 hrs

Ingredients

• Servings: 8
• 4 1/2 lbs baby back ribs (2 full slabs)
• 1/2 cup orange juice (not fresh squeezed)
• 1/2 cup margarita mix
• 1/3 cup honey
• 1/3 cup ketchup
• 1 tablespoon worcestershire sauce
• 1 teaspoon instant coffee powder
• 1/8 teaspoon cayenne pepper
• salt
• 1 1/4 cups dark brown sugar
• 3/4 cup chili powder
• 1/4 cup garlic powder
• 2 tablespoons ground thyme
• 1 tablespoon cayenne pepper
• 1 tablespoon allspice

Recipe

• 1 prepare the rub by mixing all the ingredients together.
• 2 place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (the foil should be 4 inches longer than the ribs on either end.)
• 3 season racks liberally with salt and sprinkle each rack with 3 tablespoons of the rub.
• 4 turn the ribs, meat side down, and tightly seal each foil pouch.
• 5 place on a half sheet pan and refrigerate overnight.
• 6 the next day, heat the oven to 250 degrees f.
• 7 combine the orange juice and margarita mix in a liquid measuring cup.
• 8 open 1 end of each pouch and evenly divide the liquid between the 2 pouches.
• 9 reseal the pouches and place the sheet pan in the oven for 2 hours.
• 10 remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup.
• 11 reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.
• 12 the fat in the braising liquid will have solidified on the top and can be removed at this time.
• 13 transfer the liquid to a small saucepan and add the honey, ketchup, worcestershire sauce, espresso powder and cayenne pepper.
• 14 whisk to combine. set over medium high heat and reduce to a glaze, approximately 10 minutes.
• 15 set a gas grill to medium-high and allow to heat for 10 minutes.
• 16 cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium.
• 17 leave alone for 3 minutes.
• 18 flip and cook for another 3 minutes.
• 19 flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char.
• 20 remove the ribs from the grill to a cutting board. and cut into 2 rib portions, using kitchen shears.
• 21 add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat.
• 22 serve the remaining glaze on the side.