Serves 4-6
For The Ribs:
– 2 full racks of baby back ribs
– 4 Tablespoons Boyajian Garlic Oil
– Kosher salt
To Prepare:
1. Dry the ribs with paper towel and cut in half for easier handling on the grill.
2. Sprinkle both sides of the ribs, liberally, with kosher salt.
3. Brush both sides of the ribs with garlic oil. Let ribs rest on sheet pan at room
temperature for at least 10 minutes, while pre-heating grill to medium heat.
Barbecue Sauce
– 1 cup barbecue sauce (we love Stubb’s & KC Masterpiece)
– 2 Tablespoons Fig Balsamic Vinegar
– 1 Tablespoon Boyajian Habanero Oil
Cooking Instructions
1. In a small bowl, combine barbecue sauce, fig balsamic vinegar and habanero oil.
Whisk well to a creamy consistency, making sure to combine thoroughly. Set aside
2. Pre-heat grill to Med-High heat. Spray the grill with vegetable cooking spray
3. Place the ribs on the grill with meat side down and cook with the lid open.
4. After 8 minutes, turn the ribs meat side up
5. After another 8 minutes, turn the ribs meat side down and cook with the cover
closed.
6. After another 8 minutes, turn the ribs meat side up and continue cooking with
cover closed.
7. After 8 minutes, check temperature of the ribs. They should be 160 degrees
minimum
8. Remove ribs from grill and let rest for 5 to 10 minutes before slicing into individual
ribs. and serving.
9. Serve with fig balsamic and habanero barbecue sauce