(0)

Aug 5, 2011

Stacked Baby Back Ribs Recipe from Weber's Way to Grill™ by Jamie Purviance

Rating: 0 stars

8 Reviews

YouTube Video
Serves: 6 // Prep time: 20 minutes | Marinating time: 30 minutes | Grilling time: 2¾ to 3¼ hours

Grocery List

Fresh Produce

  • 1.5 oz fresh ginger
  • 4 garlic cloves
  • 3 limes

Meat / Poultry / Seafood

  • 3 racks baby back ribs, each about 2 lb

Oil and Spices

  • 1 tbsp kosher salt

Condiments

  • .25 cups soy sauce
  • 1 cup sweet chili sauce

Ingredients

Marinade

  • 1 cup sweet chili sauce
  • 1 cup water
  • Grated zest of 3 limes
  • ⅓ cup fresh lime juice
  • 4 large garlic cloves
  • ¼ cup soy sauce
  • 3 tablespoons roughly chopped fresh ginger

  • 3 racks baby back ribs, each about 2 pounds
  • 1 tablespoon kosher salt

Instructions

  1. In a blender or food processor, combine the marinade ingredients. Process for about 1 minute to puree the ingredients. Set aside 1 cup of the marinade to use as a basting sauce.

  2. Remove the thin membrane from the back of each rack of ribs. Season the ribs on the meaty sides with salt. Brush the remaining marinade over all the ribs. Let the ribs stand at room temperature for about 30 minutes before grilling. 

  3. Prepare the grill for indirect cooking over low heat (300° to 325°F).

  4. Brush the cooking grates clean. Stack the ribs on top of each other, with the bone sides facing down, and grill over indirect low heat, with the lid closed, for 45 minutes.

  5. Undo the stack of ribs on the grill. Brush the meaty sides with some of the reserved marinade. Stack the ribs, with the bone sides facing down, moving the top rack to the bottom, the bottom rack to the middle, and the middle rack to the top. Cook over indirect low heat, with the lid closed, for another 45 minutes.

  6. Undo the stack of ribs on the grill again. Brush the meaty sides with some of the reserved marinade. Stack the ribs, with the bone sides facing down, moving the top rack to the bottom, the bottom rack to the middle, and the middle rack to the top. Cook over indirect low heat, with the lid closed, for 1 to 1½ hours. During this third round of cooking, move the relative positions of the ribs occasionally so that the racks that are browning a little faster cook in the middle of the stack and the racks that are not as brown cook at the top of the stack. As you move the ribs, brush the meaty sides with the reserved marinade.

  7. Undo the stack of ribs and place them side by side, with the bone sides facing down, over direct low heat. Brush with a little more of the reserved marinade and continue cooking until the meat is very tender and has shrunk back from the ends of the bones, 10 to 15 minutes, turning occasionally to prevent burning.

  8. Transfer the racks to a sheet pan, cover with foil, and let rest for 15 minutes before cutting into individual ribs. Serve warm.

8 Reviews

Average Rating

Rating: 0 stars

Login to Write a Review

Rating: 5 stars

Jun 24, 2013

Brian E

My First Weber Grill

I really love to cook on the grill. Before my Weber I had a gas grill and even though I cooked a lot on it I never really knew that I
was not very good at it.
Got married recently and my wife had a gas grill as well and I still love to cook on it but something was missing.
I had one of those square charcoal grills before but again never used it right and I always wanted a Weber grill and I can't remember why I just didn't go out and get one.
My wife surprised me this year with a Weber 22.5 Silver for Father's Day which rekindled my love for barbeque cooking again.
Getting the grill was awesome and she bought me some of the Weber Grilling books to go with it.
Since I love to learn and try new things, I have been using the direct heat cooking and 2 of the indirect heat methods.
I am not the Grill Master yet, but I know that the combination of the books and trial and error, I will go far with what I learn and having the right tool for the job is essential.

The right tool IS the Weber Grill !!!

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Jul 2, 2013

Cecil F

Now one of my favorite cooking appliances .....

My love affair with cooking over charcoal is rekindled. I used to use a Smokey Joe back in college and later graduated to a gas grill for convenience. Last month I purchased a One-Touch Silver charcoal grill at the urging of my girlfriend, and I am very impressed. She loves the taste infused by an open charcoal based system. I was hesitant because charcoal and I had grown apart. But it all came back in a flash. The chimney starter was a boon – no fuss, no muss, and a great evenly distributed fire. Suffice it to say that the food came out perfectly.

I will add that the product is very well designed and engineered for easy assembly. The one-touch system makes cleaning effortless. I hope to get many years of service and cooking pleasure out of my new grill.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Share Recipe

Show your friends, family, and neighbors what they have to look forward to at your next barbecue.

A link to the following recipe will be included in the email:
Stacked Baby Back Ribs

×