For The Ribs:

  • 2 full racks of baby back ribs
  • 4 Tablespoons Boyajian Garlic Oil
  • Kosher salt

To Prepare:

  1. Dry the racks with paper towel and cut in half for easier handling on the grill.
  2. Sprinkle both sides of the rack, liberally, with kosher salt.
  3. 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:

  1. Combine the garlic powder, soy sauce and vinegar. Add the habanero oil to the vinegar and blend or whisk well to a creamy consistency.
  2. Using a pastry brush, apply a thin coat of the barbecue glaze on both sides of the rack.
  3. Spray the grill with vegetable cooking spray.
  4. Place the racks on the grill with meat side down and cook with the lid open.
  5. After 8 minutes, turn the racks meat side up, brush again with the glaze.
  6. After another 8 minutes, turn the ribs meat side down, brush with glaze and cook with the cover closed.
  7. After another 8 minutes, turn the racks meat side up, brush with glaze and continue cooking with cover closed.
  8. 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