• baby beet 2 racks baby-rack ribs (about 4-1/2 pounds)
  • cayenne pepper Dash cayenne pepper
  • chicken broth 3/4 cup chicken broth
  • chili powder 1/2 teaspoon chili powder
  • cider vinegar 6 tablespoons cider vinegar
  • garlic cloves 3 garlic cloves, minced
  • garlic powder 1/4 teaspoon garlic powder
  • olive oil 6 tablespoons olive oil
  • paprika 1 tablespoon paprika
  • pepper 1/2 teaspoon pepper
  • salt 1 tablespoon salt
  • soy sauce 3/4 cup soy sauce
  • sugar 1/2 cup sugar
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How to make it

  1. In a large bowl, combine the first six ingredients.
  2. Pour two-thirds of the marinade into a 2-gal. resealable plastic bag; add ribs. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
  3. Drain and discard marinade from ribs. In a small bowl, combine the rub ingredients; rub over both sides of ribs.
  4. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill ribs, covered, over medium heat for 20 minutes on each side.
  5. Baste with reserved marinade. Cook 20-40 minutes longer or until a meat thermometer reads 160° and pork is tender, turning and basting occasionally.