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Tips For Grilling Better Baby Back Ribs

Holtville, California (NAPSI) - Ribs are a grilling favorite; however, according to the 24th  annual Weber GrillWatch Survey, 17 percent of grill owners consider ribs to  be the most challenging food to grill.

"There are a few tricks to the trade when it comes to delicious  ribs," says NY Times best-selling author Jamie Purviance. "Removing  the membrane from the back of the ribs is essential, and of course cooking  over low indirect heat for a long time results in fall-off-the-bone ribs  every time."

Purviance outlines all of his tips for grilling perfect ribs in a two-page  Grill Skills spread in his new cookbook, "Weber's New Real  Grilling."

Baby Back Ribs With Spicy Rub And  Molasses Barbecue Sauce Serves: 4   Prep time: 20 minutes   Grilling time: 3¼−4¼ hours

Rub:   2 tablespoons packed golden brown sugar

1 tablespoon kosher salt

2 teaspoons chipotle chili powder

2 teaspoons garlic powder

1 teaspoon prepared chili powder

1 teaspoon ground cayenne pepper

1 teaspoon freshly ground black  pepper

2 racks baby back ribs, each 2−2½  pounds

Sauce:   2 tablespoons unsalted butter

1 yellow onion, 7−8 ounces,  finely chopped

1 cup ketchup

¾ cup light molasses (not  blackstrap)

½ cup beer, preferably lager

1/4 cup cider vinegar

3 tablespoons tomato paste

1½  teaspoons mustard powder

1 teaspoon garlic powder

1 cup beer, preferably lager

Combine the rub ingredients. Using  a dull knife, slide the tip under the membrane covering the back of each rack  of ribs. Lift and loosen the membrane until you can pry it up, then grab a  corner of it with a paper towel and pull it off. Season the racks all over  with the rub, and allow them to stand at room temperature for 45 minutes  before grilling. Prepare the grill for indirect cooking over low heat (250°  to 350° F). Meanwhile, in a saucepan over medium-high heat, melt the butter.  Add the onion and cook until slightly softened, 3 to 4 minutes, stirring  occasionally. Stir in the remaining sauce ingredients and bring to a boil.  Reduce the heat to medium-low and simmer, uncovered, until thickened, for 18  to 20 minutes. Remove from the heat. Place the racks, bone side down, over  indirect low heat, as far from the heat as possible, close the lid, and cook  for 3 hours. After the first hour, baste the racks with beer, particularly  any areas that are looking a little dry. Continue to baste with beer every  hour or so. After 3 hours, check to see if one or both racks are ready to  come off the grill. They are done when the meat has shrunk back from the ends  of most of the bones by ¼ inch or more. Lift a rack by picking up one end  with tongs. It should bend in the middle and the meat should tear easily. If  the meat does not tear easily, return the racks to the grill, close the lid,  and continue cooking for up to 1 hour more. Remove the racks from the grill  and lightly brush them on both sides with some of the sauce. Return the racks  to the grill and cook over indirect low heat, with the lid closed, until the  surface is slightly crispy, 10 to 20 minutes, turning occasionally. Remove  from the grill and let rest for 5 to 10 minutes. Cut the racks between the  bones into individual ribs; serve warm with the remaining sauce.