Oven-to-Grill Baby Back Ribs

What's memorial day without a full rack of ribs? The key to those perfect, fall-off the bone ribs comes from baking them before throwing them on the grill. Slow and steady wins the race with these BBQ Baby Back Ribs! Finish off with a bottle of any of our three Medmont Mercantile BBQ Sauces for an irresistible dish! This recipe is an adaptation of the recipe for Oven-to-GIll Baby Back Ribs!

pair with: Misbehaved Pinot Noir, $19.99; Stonewood Pinot Noir, $10.99 (part of our 6 for 60 program); Beale's Gold Lager, $11.99/8 pack

YIELD: 4 (3-4 ribs per person)     ACTIVE TIME: 20 minutes    TOTAL TIME: 2+ hours

Ingredients

• 1 3 1/2 pound rack pork loin back ribs
• 1/4 cup yellow mustard
• 1 cup BBQ Rub
• 1/2 cup Medmont Mercantile Smokey BBQ Sauce
• 1 to 2 boxes of Elki Sea Salt Crostinis (if desired)

For the Rub

• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 2 tablespoons kosher salt
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon white pepper

Instructions

1. Preheat oven to 375 degrees F. With a pastry brush, spread the mustard all over both sides of the ribs. Generously sprinkle the rub all over both sides of the ribs.
2. Place ribs in the middle of a double thickness of heavy foil cut 6 inches longer than the ribs. Wrap ribs in the foil. Bake for 1 1/2 to 2 hours or until tender (the two middle bones of the rack should start to pull apart easily).
3. Remove ribs to a tray (discard liquid in foil packet). Spread the sauce all over both sides of the ribs. Grill on the rack of a covered grill directly over medium heat for 15 minutes, brushing with additional sauce every 5 minutes, turning once. Adjust heat as necessary to prevent burning.
4. Shred and serve on Sea Salt Crostini's if you'd rather serve it in a bite size way!