Asian Apricot Grilled Babyback Pork Ribs

Babyback pork ribs cooked on the grill are one of our favorite dinners. We've made them with lots of different rubs, marinades and sauces. Since the ones we've made in the past have been so good, it's challenging to come up with a new combo that's as good as what we've made before.

Well, folks, this recipe fits the bill. It was awesome! First we used a rub and let it set for a few hours, then we added the marinade/sauce for the last hour. What a taste! We know a lot of people boil or cook their ribs in the oven first but we've never been an advocate of doing that. We love the flavor from just cooking them on the grill and the thought of boiling away all that goodness is anathema to us. Ours always come out tender and juicy and with all the meat flavor. Keep reading and we'll tell you how we did this recipe.

SERVES: 4
PREP TIME: 10 minutes
COOK TIME: 30-40 minutes (depending on how hot your grill is)

INGREDIENTS:
2 slabs of babyback ribs, fat trimmed off to prevent flare-ups
Chinese 5 spice powder, enough to cover the meat side of the ribs
2 green onions
2 large garlic cloves
3 tablespoons Tamari or soy sauce
1 tablespoon rice vinegar
1/3 cup ketchup
1 tablespoon hoisin sauce
3 tablespoons brown sugar
2 teaspoons ginger, minced fine
1 teaspoon sriracha
6-8 dried apricots
pinch of red pepper flakes

PREPARATION:
1. Remove the excess fat from the ribs then rub all over with the Chinese 5 spice powder. Place in a 9"x15" pan and refrigerate for several hours. This gives the rub a chance to soak into the meat.
2. Make the sauce by processing all of the remaining ingredients in a blender then refrigerate.
3. One hour before cooking, cover the ribs with the sauce and put back in the fridge for another 30 minutes. Then remove the ribs 30 minutes before cooking and let them set out at room temperature.
4. Preheat the grill to a medium temperature. When grill is hot, add the ribs, bone side down. Keep a close watch on them and when they start to get very dark on the underside, remove them from the direct heat and place them on indirect heat. If using a grill with coals, place aluminum foil under the ribs to keep them from burning. Depending on the heat of your grill they will cook 30-40 minutes. Keep an eye on them so you don't let them burn.

SERVING:
We just slice each rib separately and serve them with a side dish on a heated plate. The side dish shown here was an Asian flavor rice that we reinvented. It was delicious and made the meal seem more authentically asian.

Bon Appetit,
Tom and Anita

Asian Apricot Grilled Babyback Pork Ribs