Berkshire Pork Baby Back Ribs

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Ah, the joys of the swine. I picked up a ~10lb package of “Kurobuta” pork baby back ribs for $3.65/lb. What a steal. And while there is a high amount of bone in baby back ribs, 10 lbs of baby back ribs is a lot. 10 lbs is a great amount for a party.
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Once the package thawed out, I separated the ribs into two containers to season and marinate.

 

 

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Guess what’s really easy to make? Galbi marinade. You can use bosc pear if you can’t find Asian pears. Super yummy, and not as dark as the store-bought kind.
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Half of the ribs got slathered in galbi (which wound up being very mildly flavored, but did a great job for tenderizing).
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The other half got rubbed with rib-a-licious spices. You know – some sugar, some paprika, some chili powders, some salt, some black pepper, some mustard… a little of this, a little of that. And generously packed on each rib section.
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Then they sit (covered) in the fridge overnight. The fridge will smell amazing.
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Then it’s time for grilling! A rib rack is really awesome and fairly necessary for a grill when making baby back ribs. They’re so thin and small that you don’t really want them to lay flat on the grill. And a rib rack saves space, you can cram more ribs on the grill to cook at the same time.
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All lined up.

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I used the “cowboy” style charcoal, and let the ribs sit for about 60-90 minutes, covered.

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Hello, darlings! The meat retracts while cooking, the rib bones pop out a bit, and a nice lacquer forms on the outside of each rib.
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Done.
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Now I’m just hoping Albany John and I finish our never-ending living room renovation project so we can have a big housewarming party and serve up some of these ribs.

3 comments
  1. ellen said:

    I am just wondering where you bought your ribs?

  2. llcwine said:

    those look fantastic!!! Where did you get the pork from and where did you get the rib racks? I made ribs yesterday…used some pecan wood on top of the cowboy charcoal….devine!!!

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