Citrus Dry-Rubbed Ribs
- 1 full rack baby back ribs, cut into four smaller portions
- 2 cups chicken or ham hock stock
- 3 tablespoon freshly grated lemon zest
- 3 tablespoon chopped fresh chives
- Prepare a gas or charcoal grill for indirect cooking.
- For a gas grill, this means to turn one side of burners on high and the other on medium.
- For a charcoal grill, arrange the hardwood charcoal on one side of the grill so that the ribs can be cooked over both hotter and cooler parts of the grill.
- Light the coals and allow them to become white-hot.
- Let the ribs sit on the counter until they reach room temperature.
- Baste them with the stock and put them on the hot side of the grill and sear for 2 to 3 minutes on each side, or until they begin to turn brown.
- Move the ribs to the cooler side of the grill and cook for 3 to 4 minutes.
- Turn, baste with more stock, and sprinkle with salt and pepper.
- Repeat this turning, basting, and seasoning for about 1 to 1 hour and 20 minutes, or until the ribs begin to sag off the ribs when you pick them up to turn.
- At this point you will have to treat them more carefully because of the softening meat.
- The goal is to glaze the ribs with the ham hock stock while equalizing the smokiness from the coals with the saltiness of the ribs.
- To serve, garnish with lemon zest and fresh chives.
full rack baby back ribs, chicken, freshly grated lemon zest, fresh chives
Taken from www.foodrepublic.com/recipes/citrus-dry-rubbed-ribs-recipe/ (may not work)