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.
Once the package thawed out, I separated the ribs into two containers to season and marinate.
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.
Half of the ribs got slathered in galbi (which wound up being very mildly flavored, but did a great job for tenderizing).
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.
Then they sit (covered) in the fridge overnight. The fridge will smell amazing.
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.
All lined up.
I used the “cowboy” style charcoal, and let the ribs sit for about 60-90 minutes, covered.
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.
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.