Sticky Garlic Ribs
4.9 Rating
Ingredients
For the Ribs:
- 2 slabs of baby back ribs
- 2 tablespoons Duce's Wild Boss Blend seasoning
- 52 briquettes Royal Oak Charcoal (26 per side)
- Water pan (for the grill)
For the Sticky Garlic Sauce:
Directions
- Prepare the Grill:
- Set up your Weber Grill for the traditional two-zone method with charcoal. Place 26 briquettes on each side, leaving space in the middle for a water pan.
- Adjust the grill vents: bottom vent 1/2 open, top vent 1/4 open. Target a cooking temperature of 275°F to 300°F.
- Prepare the Ribs:
- Season both sides of the baby back ribs generously with Duce's Wild Boss Blend.
- Place the ribs on the grill over indirect heat, with the water pan in the middle.
- Cook the Ribs:
- Cook the ribs for 2.5 to 3 hours, rotating them every 30 minutes after the first hour.
- Every 30 minutes, add 6 briquettes to each side to maintain a consistent temperature.
- Make the Sticky Garlic Sauce:
- While the ribs are cooking, heat a saucepot over medium heat. Add the minced garlic and sauté until slightly golden brown (about 1-2 minutes).
- Stir in Duce's Wild Competition Sauce, hoisin sauce, sriracha, honey, and Boss Blend seasoning.
- Bring the sauce to a boil, then reduce to a simmer and cook for about 10 minutes, stirring occasionally. Remove from heat and set aside.
- Glaze the Ribs:
- Once the ribs are tender, brush them generously with the sticky garlic sauce.
- Return the ribs to the grill over indirect heat for another 10-15 minutes, allowing the glaze to set.
- Serve:
- Remove the ribs from the grill, slice, and serve hot. Enjoy the perfect balance of smoky, sweet, and spicy flavors!