Baby Back Ribs
- 1 rack baby back ribs
- Kosher salt
- Black pepper
- 2 Tbsp. cayenne
- 2 Tbsp. Dijon mustard
- 1/4 c. white vinegar
- 1 c. ketchup
- 1/4 c. brown sugar
- 1/4 c. white sugar
- 2 cloves of finely minced garlic
- 1/4 c. water
- 2 Tbsp. olive oil
Rinse ribs with cool water and pat nearly dry.
With a combination of the 2 Tbsp. cayenne, 2 Tbsp. kosher salt, and 2 Tbsp. black pepper rub the ribs, making sure that you thoroughly coat all sides.
Place the ribs over indirect heat on a charcoal grill heated to between 225 - 250 degrees.
While the ribs are slowly cooking, begin the sauce.
I️n a medium saucepan, combine the garlic, olive oil, vinegar, white sugar, brown sugar, ketchup, and Dijon mustard.
Bring to a gentle boil and allow to simmer for up to 4 hours. Salt and pepper to taste.
When the ribs reach an internal temperature of 180 degrees you can begin saucing.
With a spoon or brush, begin glazing the ribs, one side at a time. Repeat at 10-minute intervals, flipping as you go, for one hour.
After saucing, the rack when picked up should bend easily but not break, meaning there is still bite to the rib, not completely falling off the bone.
Take off the grill and allow to rest for 10 minutes.
Once slightly cooled, cut between bones and serve immediately with the remaining sauce.