Grilled Sweet & Sticky BBQ Ribs

Prep: 20 minutes plus chilling and standing
Grill: 3 hours  

Serves: 8

Ingredients

• 1/4 cup packed Food Club Light Brown Sugar
• 2 tablespoons Food Club Garlic Powder
• 2 tablespoons Food Club Paprika
• 1 1/2 tablespoons Food Club Onion Powder
• 2 teaspoons Food Club Cayenne Pepper
• 2 teaspoons Food Club Chili Powder
• 1 1/2 teaspoons Food Club Salt
• 1 1/2 teaspoons Food Club Black Pepper
• 2 racks beef back ribs or pork baby back ribs (about 8 pounds), membrane removed
  • See Chef Tip below!
• 3/4 cup Food Club Ketchup
• 3/4 cup pepper jelly
• 1 tablespoon Food Club Worcestershire Sauce

Directions

1. In small bowl, stir sugar, garlic powder, paprika, onion powder, cayenne pepper, chili powder, salt and pepper. Makes about 1/2 cup.
2. Rub all sides of ribs with sugar mixture; cover and refrigerate at least 2 hours or up to overnight. Cut ribs crosswise into quarters.
3. Preheat outdoor grill with all the burners on high. In medium bowl, whisk ketchup, jelly and Worcestershire sauce. Makes about 1 1/2 cups.
4. Once grill is preheated, turn off 1 of the burners for a 2-burner grill or center burner for a 3-burner grill. Reduce remaining burner to medium-low. Place ribs over unlit part of the grill; cover and cook 3 hours or until meat easily pulls away from bone, turning every 20 minutes and brushing with ketchup mixture during last 20 minutes of cooking.
5. Transfer ribs to cutting board and loosely cover with aluminum foil; let stand 10 minutes. Serve ribs with any remaining sauce. Makes about 24 ribs.

Chef Tip: Removing the thin, papery membrane on the underside of the ribs prior to applying a marinade allows a rub or marinade to penetrate the meat.

• To Remove the Membrane from the Ribs:
  1. Turn the ribs bone-side-up. With a sharp paring knife, carefully lift up the edge of the membrane from a corner of the slab.
  2. Work your fingers between the membrane and ribs to loosen.
  3. Grab the membrane with a paper towel and pull across the slab to remove.