Garlic & Ginger, Japanese Whiskey Baby Back Ribs by Michelin Starred Chef John Critchley
Sometimes you don’t want to start the charcoal briquettes for dinner for two, or you don’t want the smokey impact on the flavor profile. This easy rub and sauce duo cooks up great in your Cinder Grill with little need for either monitoring or cleanup
1 rack Baby Back Ribs, raw, approximately 2.5 - 3 pounds
FOR THE RUB
- 2 Tbsp sea salt, fine ground
- 1 Tbsp paprika, sweet
- 2 tsp Onion powder
- 1 Tbsp garlic powder
- 1 tsp cumin, ground
- 2 tsp cilantro, dried, flakes
FOR THE SAUCE
- 1/2 cup ketchup
- 1/3 cup cider vinegar
- 1/4 cup muscovado sugar or dark brown sugar
- 1/2 cup Japanese whiskey
- 1 &1/2 Tbsp Soy sauce
- 2 Tbsp Worcestershire sauce
- 1 Tbsp ginger, fresh, ground
- 1 tsp black pepper, ground
- 5 each garlic, cloves, crushed
- Combine ingredients for the rub and set aside in a small bowl.
- Clean the pork ribs by removing the membrane on the underside of the ribs with a pairing knife then cutting the ribs in equal ½’s.
- Rub the ingredients on the ribs with your hands and be sure to rub it all in on both sides. (less on the under side and more on the “meaty” side).
- Arrange the rib halves on the grill and close the lid.
- Set the Cinder to 190°F and let cook. (I used an internal probe as well and it registered 190 at about the 2 hour mark).
- In a small sauce pot, combine the ingredients for the sauce and bring to a simmer over medium heat.
- Allow to reduce for 15 minutes until a gravy consistency has occurred.
- Remove from the heat and pour into a dish with a pastry brush.
- Once the ribs reach 160°F, start basting them every 10 minutes with the sauce until they reach 190°F.
- Once they reach 190°F, remove from the cinder grill and baste with the sauce and cover for ten minutes with aluminum foil.
- Slice and serve alongside thin slices of jalapeño, red bell pepper dice, and green onion slices.