Grilled Glazed Baby Back Ribs from Cooks IllustratedMore than 1 million home cooks rely on Cook’s Illustrated magazine to provide trusted recipes that work, honest equipment reviews and ingredient taste tests, and time-saving kitchen tips.  Published by the hosts of America’s Test Kitchen television series, Cook’s Illustrated is known for an almost fanatical approach to creating the best recipes for the home cook’s favorite foods.  To do this, they test every recipe 20, 30, sometimes up to 100 times in their own 2,500 square foot test kitchen where they make the mistakes so you don’t have to.  They also test and recommend which kitchen equipment is the best to use, which supermarket ingredients really make a difference and which techniques work best for the home cook.  And because Cook’s Illustrated is advertising free, you can trust their objective ratings to identify what products are worth your money and which to avoid. Subscribe to Cooks Illustrated here, or sign up for the Perfectly Plated Sweepstakes for the chance to win $5,000 in merchandise from Ballard Designs.

Barbecued ribs are a real treat but they usually require the cook to tend the grill for hours on end. To shortcut the process, we start baby back ribs on the stovetop and gently simmer them in salted water until they are almost tender, which takes less than half an hour. (For maximum efficiency, use this simmering time to light the grill.) We then apply a flavorful glaze and grill them just until the glaze is caramelized (about 15 minutes) to get perfectly cooked ribs in record time.

Recipe: Grilled Glazed Baby Back Ribs
Author: 
Serves: 4 to 6
 
Ingredients
  • 2 tablespoons salt
  • 2 (2-pound) racks baby back or loin back ribs, trimmed, membrane removed, and each rack cut in half
  • ⅔ cup orange marmalade
  • ⅓ cup cider vinegar
  • 2 tablespoons hot sauce
  • ¾ teaspoon salt
Instructions
  1. A. Dissolve salt in 2½ quarts water in Dutch oven; place ribs in pot so they are fully submerged. Bring to simmer over high heat. Reduce heat to low, cover, and cook at bare simmer until thickest part of ribs registers 195 degrees, 15 to 25 minutes. While ribs are simmering, set up grill. (If ribs come to temperature before grill is ready, leave in pot, covered, until ready to use.)
  2. B. Whisk remaining ingredients together in bowl.
  3. A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.
  4. B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
  5. Clean and oil cooking grate. Remove ribs from pot and pat dry with paper towels. Brush both sides of ribs with ⅓ cup glaze. Grill ribs, uncovered, flipping and rotating as needed, until glaze is caramelized and charred in spots, 15 to 20 minutes, brushing with another ⅓ cup glaze halfway through cooking. Transfer ribs to cutting board, brush both sides with remaining glaze, tent loosely with aluminum foil, and let rest for 10 minutes. Cut ribs between bones to separate, and serve.

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