Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Mayo-Grilled Barbecue Ribs
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- Level: Intermediate
- Total: 7 hr 45 min (includes marinating time)
- Active: 30 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 853
- Total Fat
- 57 g
- Saturated Fat
- 13 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 2 g
- Sugar
- 50 g
- Protein
- 29 g
- Cholesterol
- 115 mg
- Sodium
- 890 mg
Mayonnaise can wear many hats. Typically, it's found slathered on deli sandwiches or folded into potato salad, and it's often touted as the fat of choice when making a grilled cheese sandwich. Here we spread a hefty layer of it--jazzed up with spices galore--over a rack of baby back ribs. Not only does mayonnaise complement the hearty flavor of the pork, but it also coats the ribs in a way that helps release them from the grill without sticking. An easy tangy-sweet barbecue sauce gets brushed on before serving as a final layer of deliciousness.
- Level: Intermediate
- Total: 7 hr 45 min (includes marinating time)
- Active: 30 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 853
- Total Fat
- 57 g
- Saturated Fat
- 13 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 2 g
- Sugar
- 50 g
- Protein
- 29 g
- Cholesterol
- 115 mg
- Sodium
- 890 mg
Ingredients
Directions
- Mix the mayonnaise, chili powder, garlic powder, onion powder, smoked paprika, cayenne, 1/4 cup of the brown sugar, 1 tablespoon salt and a few grinds of black pepper in a medium bowl.
- Place the ribs meat-side up on 2 large sheets of heavy-duty foil (large enough to tent over the ribs). Spread the mayonnaise mixture onto the meat side of the ribs. Fold the foil to create a tent over the ribs without touching the mayonnaise mixture. Tightly seal the top and sides of the foil and refrigerate for at least 4 hours and up to 24 hours.
- Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). If your grill has a thermometer you want to aim for about 225 degrees F.
- Carefully open a small part of the foil on top and pour in the vinegar and 1/4 cup water, taking care not to pour the liquid onto the mayonnaise mixture. Tightly reseal the foil. Grill the ribs in the foil over indirect heat for 3 hours.
- Remove the ribs from grill. Carefully open the foil, making sure not to spill any of the juices. Remove the ribs from the foil and transfer them to the grill meat-side up over indirect heat. Continue to cook until a paring knife is easily inserted into the ribs and the mayonnaise mixture is light golden brown, about 30 minutes more.
- Meanwhile, pour any juices from the foil pack into a small saucepan. Whisk in the ketchup, molasses, Worcestershire and remaining 1/4 cup brown sugar. Bring to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, until the barbecue sauce is slightly reduced and thickened enough to coat the back of a spoon, about 30 minutes. Season with salt and black pepper.
- Remove the ribs to a platter and brush with 2 tablespoons of the barbecue sauce. If using a gas grill, turn the grill to high and add the ribs meat-side down. (If using a charcoal grill, add the ribs meat-side down to the direct-heat side of the grill.) Grill until the sauce is caramelized and the ribs can be flipped without sticking, 4 to 5 minutes.
- Transfer the ribs to a platter, season with salt and black pepper if needed and brush generously with more barbecue sauce. Slice the ribs and serve with more barbecue sauce on the side.
