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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

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Rating: 5 stars

Jul 7, 2013

Kathy A

Best. Grill. Ever.

I bought my One Touch Silver back in 2000 and use it relatively often. Over the years this grill has gone with me to events that my organization has hosted, and I've hosted several barbeques and other events at my home where this grill has served me well. I haven't needed to replace a single part in all these years, and my grill is still working great!

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Jul 11, 2013

Jim N

One awesome and easily portable grill

Ok... I am a Weber junkie. I have owned 2 Weber Gas grills... Only because they last so long. My Gensis 1000 died after 14 years and it is replaced by my workhorse EP-320. Some how did is little charcoal guy get into my life. We inherited a house from my mom in law.... Or at least my wife did... And I became with her property manager. We intended to rent during the school year (it is near university) and enjoy in the summer. So I bought the charcoal guy for the quote summer house. Well turns out we got a really good grad student as a tenant who rents all year and has for the last 4 ... So much for the house on the lake. The income is needed. So the charcoal guy joins the EP320 on the back deck. I use both... A lot. But I found. I have really mastered the art of crispy and not over done chicken on the charcoal guy. It's a great grill, and like the gas grills makes a good cook happy. I wish the legs were a little more substantial . It's the only thing in my entire history of Weber that I though was only made "good enough" as opposed to really well made. Buy this you won't be sorry.

Type of Griller

Advanced

Would you recommend this recipe? YES

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Stacked Baby Back Ribs

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