Mahogany Grilled Baby Back Ribs
When you say “Mahogany” it means the red to brown color. This recipe is all about the red baby back ribs that are found in the ribs connected to the backbone. These ribs are called “baby” because they are shorter than the regular spare ribs. The following recipe is very easy and delicious but it takes a little bit of time to be cooked.
Mahogany Grilled Baby Back Ribs
A delicious and special recipe with a special glaze.
Equipment
Ingredients
- 2 tbsp vegetable oil
- 1 Chopped Onion
- 1 Chopped Carrot
- 2 Garlic Cloves
- 4 Cups Pineapple Juice
- 3 lbs Baby Back Ribs
- 2 tbsp Hot Sauce
- 1 Bay Leaf
- 3 Cups Chicken Broth
Glaze
- 3/4 Cup Plum Sauce
- 1/3 Cup Tomato Paste
- 1/3 Cup Soy Sauce
- 1 tbsp Hot Sauce
- 1 tbsp Red Vinegar
- 1 tbsp Lime Juice
- 2 tbsp Minced Ginger
- 3 Garlic Cloves
Instructions
- Heat vegetable oil in a skillet over medium heat.
- Cook and stir onion, carrot, and 2 cloves minced garlic in the hot oil for about 10 minutes.
- Add the pineapple juice into onion mixture.
- Add ribs, 2 tablespoons hot sauce, and bay leaf. Add enough chicken broth to cover ribs. Bring to a boil, reduce heat, and simmer for 60 minutes.
- Remove skillet from heat and cool ribs in the cooking liquid until no longer steaming.
- Mix plum sauce, tomato paste, soy sauce, 1 tablespoon hot sauce, red vinegar, lime juice, ginger, and 3 cloves minced garlic in a saucepan; bring to a boil.
- Place ribs in a bowl and brush them with glaze. Cover bowl with plastic wrap and marinate ribs in the refrigerator for 2 hours to.
- Remove ribs from refrigerator and bring to room temperature for 30 minutes.
- Preheat grill for medium heat and lightly oil the grate.
- Grill ribs, basting occasionally with glaze, on the preheated grill until the meat pulls away easily from the bone, 15 to 20 minutes.
