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Aug 5, 2011

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

Rating: 5 stars

1 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.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

May 31, 2014

Alan H

Great Recipe!

This was my second attempt to try something from the 'Weber's Way To Grill' book. I have the 18.5" grille, which was a little small (I wish I bought the bigger grille!) so it was a bit challenging, especially when it meant doing the swap and stack. It is also difficult to add more hot coals as needed with this grille. Also my first time doing an extended grilling session, from beginning prepping the food to table was over 5 hours, but I didn't mind, it was well worth the wait.
The marinade was delicious and by the time the ribs were cooked, they looked even better than in the picture above, if I didn't know better, I'd swear it looked like the ribs had barbeque sauce on them....they just come out looking that way!!! The lime and ginger gave the ribs sort of an Asian flair. The sweet chili gave it a small bite, the taste was amazing, must be experienced to be believed, I don't think I could quite describe it in words! We accompanied the ribs with some corn on the cob, baked beans, and some tuna pasta salad.
I highly recommend trying this rib recipe, I'll do these at least once more this grilling season! I've never had better ribs at a rib joint than these!
I'm really enjoying the charcoal experience after ditching my gas grille last year, but it's painfully obvious that I'm going have to upgrade to a larger grill if grilling immortality is to be achieved.

Type of Griller

Intermediate

Would you recommend this recipe? YES

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