For The Ribs:
- 2 full racks of baby back ribs
- 4 Tablespoons Boyajian Garlic Oil
- Kosher salt
To Prepare:
- Dry the racks with paper towel and cut in half for easier handling on the grill.
- Sprinkle both sides of the rack, liberally, with kosher salt.
- Brush both sides of the rack with garlic oil. Let racks rest on sheet pan at room temperature for at least 10 minutes, while pre-heating grill to medium heat.
For the Glaze:
- 1 teaspoon soy sauce
- 1 teaspoon garlic powder
- 1/2 cup Boyajian Fig Balsamic Vinegar
- ΒΌ cup Boyajian Habanero Oil
To Prepare:
- Combine the garlic powder, soy sauce and vinegar. Add the habanero oil to the vinegar and blend or whisk well to a creamy consistency.
- Using a pastry brush, apply a thin coat of the barbecue glaze on both sides of the rack.
- Spray the grill with vegetable cooking spray.
- Place the racks on the grill with meat side down and cook with the lid open.
- After 8 minutes, turn the racks meat side up, brush again with the glaze.
- After another 8 minutes, turn the ribs meat side down, brush with glaze and cook with the cover closed.
- After another 8 minutes, turn the racks meat side up, brush with glaze and continue cooking with cover closed.
- After 8 minutes, remove racks from grill and let rest for 5 to 10 minutes before slicing into individual ribs and serving.
Serves 4-6