Baby Back Ribs
- 4 slabs baby back ribs
- 3 tablespoons kosher salt
- 2 tablespoons fresh ground black pepper
- 3 tablespoons sugar
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons seasoning salt
- 4 garlic bulbs
- 2 large sweet onions
- 1 bunch fresh thyme
- 1 bunch fresh oregano
- 1 bunch fresh parsley
- 1 bottle red wine
- 2 cups extra-virgin olive oil
Wash and dry the ribs. Combine all seasonings in a bowl. Liberally season the ribs with the seasonings. Make sure to rub the seasonings into the meat.
Cut the garlic bulbs in half and slice the onions thinly. Wash your fresh herbs. In a large roasting pan, line the bottom with some of your onions. Place 2 slabs of the ribs over the onions, bone side down. Rub the ribs with 1 of the cut garlic bulbs, set the garlic cut side down on top of the slab. Place some thyme, oregano, and parsley over each slab. Place the remaining onions on top of herbs. Drizzle with wine and extra-virgin olive oil. Create a second layer of ribs, herbs, wine, extra-virgin olive oil. Allow the ribs to marinate, in the refrigerator, for 24 hours.
After 24 hours, the ribs are ready for the grill. Preheat a grill so 1 side of the grill is heated and 1 side is not.
Take the ribs out of the marinade. Place them bone side down over some hot coals. It takes about 30 to 40 minutes to cook the ribs. Alternate your ribs from the hot side of the grill to the cold side. This will allow you to have more control over your cooking. Enjoy!
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Edison Mays
Recipe courtesy of Emeril Lagasse