- 2 racks baby back pork ribs
- 1 tablespoon salt
- 2 cups brown sugar
- 2 cups Open Pit Barbecue Sauce
- 1 tablespoon lemon juice
- Cut racks between each bone and throw ribs into a large stock pot. Fill with water about 1 inch above the ribs and add the salt.
- Bring water to a boil, reduce heat to medium/low (a low boil so it doesn’t boil over) and cover. Cook for 1.5-2 hours until fork tender and almost falling off the bone. Drain off water and place ribs in a shallow dish (like a 9×13 pan or you can use a large bowl).
- In a medium bowl, mix sugar, barbecue sauce, and lemon juice together. Pour over ribs and make sure to coat each rib completely (this counts as your “first dip”). At this point you can refrigerate the ribs until ready to grill or take them straight outside.
- Place ribs on a heated grill over medium-high heat. Close the grill and wait for 2 minutes. Flip the ribs, close it again and wait another 2 minutes.
- Now, take one rib at a time, dunk it in the sauce (“second dip”) letting excess sauce drip back in the bowl, and place it back on the grill. Repeat with each rib. Close grill, wait 2 minutes, flip, and wait again. Repeat this step one more time for your “third dip”.
- Once the ribs are slightly charred on both sides, remove from grill and serve.
Source: Garnish & Glaze
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