Sweet and Smoky Baby Back Ribs
These winning baby back ribs garner compliments every time we make them. Slow-roasted in our rotisserie, they embody all the qualities we look for in a perfect rack of ribs—tender meat that falls gently from the bone, a confident tang of sweetness and heat, and mouth-watering color that pulls us in every time.
- 2 ea. racks of baby back ribs
- 1/2 cup extra virgin olive oil
- 1 cup Rib Rub
- 1/4 cup barbeque sauce
- 2 T mined scallions
- Rotisserie: 5-10-in. Flame Height
- Trim off excess fat on the ribs, reserving a very thin layer of fat to help seal in flavors and moisture.
- Rub olive oil over the surface of the ribs, coating them completely.
- Rub Rib Rub over the entire surface of the ribs.
- Wrap and refrigerate the ribs for at least 12 hours.
- Remove from the refrigerator at least 1 hour in advance of cooking. Place the ribs in a four arm basket and cook in the rotisserie until the rib
bones protrude about 1/2-in. from the meat, around 90 minutes.
- Remove the ribs from the rotisserie, and drizzle with barbeque sauce. Sprinkle with scallions and serve.