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epicurious5.0
Fig and Mustard Baby Back Ribs
These spicy-sweet ribs are ideal for fuss-free grilling as they can be cooked directly on the grill, with no need to bake or steam them first.
👥 4 Servings⏱️ Prep & Cook: 3h👤 Tanya Holland📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking sheet
- ●knife
- ●saucepan
- ●blender
- ●cutting board
- ●oven
📝 Preparation Steps
1
Ribs
2
Mix 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. herbes de Provence, 1 Tbsp. light brown sugar, 2 tsp. onion powder, and 1 tsp. garlic powder in a small bowl to combine.
. Diamond Crystal or 1¾ tsp. Morton kosher salt1 TbspKosher salt, freshly ground pepper. herbes de Provence1 Tbsp. light brown sugar1 Tbsp. onion powder2 tsp. garlic powder1 tsp
3
Place 2 racks baby back pork ribs (3–4 lb. total) on a rimmed baking sheet and pat dry. Remove silverskin from bone side of ribs (lift and loosen with a knife and it should pull away in a single sheet; removing allows spices to penetrate the meat better and avoids a tough texture) and discard. Sprinkle rub all over ribs; pat to adhere. Chill, uncovered, at least ⏱️ 2 hours and up to ⏱️ 12 hours. Do ahead: Spice rub can be made 1 month ahead. Store airtight at room temperature.
racks baby back pork ribs (3–4 lb. total)2
4
Glaze and Assembly
5
Heat 1 Tbsp. vegetable oil in a medium saucepan over medium-high. Cook 1 medium red onion, finely chopped, stirring often, until translucent, about ⏱️ 4 minutes. Add 4 garlic cloves, finely chopped, and cook, stirring, until fragrant, about ⏱️ 1 minute. Stir in 1 cup fig jam, ½ cup apple cider vinegar, ½ cup spicy brown mustard, ¼ cup (packed) light brown sugar, 2 Tbsp. finely chopped canned chipotle chiles in adobo, and 1 Tbsp. Worcestershire sauce. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about ⏱️ 5 minutes. Remove from heat and carefully blend with an immersion blender until smooth. (Alternatively, you can use a standard blender, then transfer to a small bowl.) Taste glaze and season with kosher salt and freshly ground pepper if needed.
. vegetable oil, plus more for grill1 Tbspmedium red onion, finely chopped1fig jam1 cup. finely chopped canned chipotle chiles in adobo2 Tbsp. Worcestershire sauce1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt1 TbspKosher salt, freshly ground pepper
6
If using a grill: Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Lightly oil grate. Arrange ribs, meat side up, over indirect heat. Cover and grill ribs, turning and brushing with glaze occasionally once ribs are beginning to brown and become tender and replenishing charcoal as needed if using charcoal grill, until lacquered and lightly charred in spots and very tender, 2–2½ hours. Brush one more time with glaze, then transfer to a cutting board.
7
If using an oven: Place rack in middle of oven; preheat to 350°. Line a large rimmed baking sheet with a double layer of foil. Place ribs, meat side up, on lined baking sheet. Pour 1½ cups water into same baking sheet, then cover tightly with more foil. Bake on middle rack until meat is very tender and bones are exposed, 1½–⏱️ 2 hours.
8
Heat broiler. Carefully uncover ribs and brush on both sides with half of glaze. Broil ribs, meat side up, on upper rack until lacquered and lightly charred in spots, about ⏱️ 4 minutes. Brush remaining glaze over, then transfer ribs to a cutting board.
9
To serve, cut between bones to form individual riblets and arrange on a platter. Do ahead: Glaze can be made 3 days ahead. Let cool; cover and chill. Reheat before using.
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