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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

Aug 2, 2013

Dick S

Dick S

Our 22.5" grill is 40 years old and still in great shape. I use it mainly for indirect cooking, but did some burgers tonite and they were great. Really a well built grill and easy to use and clean.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Mar 28, 2014

Paul W

Second generation

I purchased my dad a Weber Kettle grill for Fathers Day in 1978, and it is as good a grill now as it ever was, and still gets used often. My wife just recently bought me one of my own, and it has been used more often than not since it arrived. Got a brisket on it now, about an hour from done. I also bought the chimney for starting coals, and the charcoal baskets for distributing the heat. All high quality, and awesome performance. Thanks for YEARS of great products.

Type of Griller

Advanced

Would you recommend this recipe? YES

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Stacked Baby Back Ribs

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