Garlic and Ginger , Japanese Whiskey baby back ribs cooked on Cinder grill indoor precision grill

Garlic & Ginger, Japanese Whiskey Baby Back Ribs

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 in your ribs. This easy rub and sauce duo cooks up great in your cinder grill with little watching and clean up.

Garlic and Ginger , Japanese Whiskey baby back ribs cooked on Cinder grill indoor precision grill

 Serves 2

Ingredients:

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

 

Garlic and Ginger , Japanese Whiskey baby back ribs cooked on Cinder grill indoor precision grill

METHOD:

  1. Combine ingredients for the rub and set aside in a small bowl.

  2. 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.

  3. 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).

  4. Arrange the rib halves on the grill and close the lid.

  5. 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).

  6. In a small sauce pot, combine the ingredients for the sauce and bring to a simmer over medium heat.

  7. Allow to reduce for 15 minutes until a gravy consistency has occurred.

  8. Remove from the heat and pour into a dish with a pastry brush.

  9. Once the ribs reach 160°F, start basting them every 10 minutes with the sauce until they reach 190°F.

  10. Once they reach 190°F, remove from the cinder grill and baste with the sauce and cover for ten minutes with aluminum foil.

  11. Slice and serve alongside thin slices of jalapeño, red bell pepper dice, and green onion slices.

     

    Never Overcook Again

    Try this on Cinder Grill Today 

     Get Cinder Now

    Related Posts

    Slow Cooked Chicken Thighs
    Slow Cooked Chicken Thighs
    Slow Cooked Chicken Thighs by Michelin Starred Chef John Critchley These juicy boneless chicken thighs and their ging...
    Read More
    Heirloom Tomato & Mayo Sandwich
    Heirloom Tomato & Mayo Sandwich
    Heirloom Tomato & Mayo Sandwich by Michelin Starred Chef John Critchley  This comforting sandwich is made even be...
    Read More
    Pork Loin Roast
    Pork Loin Roast
    Pork Loin Roast (bone in or bone out) Pork loin roasts can be challenging especially when stuffed. The edge to edge ...
    Read More