Grilled Baby Back Ribs, Buffalo-Style

Name: Grilled Baby Back Ribs, Buffalo-Style
Ingredients: 2 slabs baby back ribs (20 bones), about 3 pounds total; 1/3 cup extra virgin olive oil; 15 dashes Tabasco sauce , or more to taste.; 1 tablespoon minced garlic; 1/3 cup roughly chopped fresh herbs: anyone or a combination of sage, oregano , thyme, basil, and/or parsley; Kosher salt and freshly cracked black pepper to taste; Your favorite blue cheese dressing (optional); Celery sticks (optional)

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Cookbook

How to Cook Meat

Published by William Morrow

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This image courtesy of Joseph DeLeo

We’ve done this before and we’ll do it again, because we really like it: grilling something and then cutting it up and tossing it in a Buffalo wings mixture. The combination of the spicy mix and the smoke flavor really works well; in this case, it makes for an appetizer that people are wild about. You have to use the baby back ribs here, because they are tender enough to grill in a relatively short time. Just be sure that you don’t have the ribs directly over the fire while they’re cooking.

Serves8 as an appetizer

Cooking Methodgrilling

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCocktail Party, Family Get-together

Recipe Coursehors d'oeuvre, hot appetizer

Equipmentgrill

Five Ingredients or LessYes

Mealdinner

Taste and Texturehot & spicy, meaty, smoky

Ingredients

2 slabs baby back ribs (20 bones), about 3 pounds total
1/3 cup extra virgin olive oil
15 dashes Tabasco sauce, or more to taste.
1 tablespoon minced garlic
1/3 cup roughly chopped fresh herbs: anyone or a combination of sage, oregano, thyme, basil, and/or parsley
Kosher salt and freshly cracked black pepper to taste
Your favorite blue cheese dressing (optional)
Celery sticks (optional)

Instructions

Start a fire well over to one side of a large kettle grill, using about enough coals to fill a large shoe box.
When the coals are well lit and covered with gray ash, place the meat on the side of the grill away from the coals, being careful that none of the meat is directly over the coals. Put the lid on the grill with the vents open one quarter of the way and cook for 20 minutes. Flip the ribs and cook them for an additional 20 minutes.
Meanwhile, in a large bowl, combine the olive oil, Tabasco, garlic, herbs, and salt and pepper to taste and mix well.
When the ribs are done, remove them from the fire and cut them apart. Toss them with the sauce mixture to coat thoroughly, then serve with blue cheese dressing and celery sticks if you want.