Tommy's Grilled Baby Back Ribs

Ingredients for 4 servings:

• 4 ribs (short ribs)
• 1 ½ tbsp coarse sea salt
• ½ tsp pepper, freshly ground
• 1 tbsp chili powder to taste
• ½ tsp onion powder
• 3 tbsp cane sugar to taste
• 1 tbsp spice mix (grill spice)
• ½ tsp mustard seeds, ground
• ½ tsp thyme
• 1 tsp balsamic vinegar
• 2 tbsp honey
• 1 tbsp vinegar
• 100 ml white wine
• 1 tbsp Worcestershire sauce
• 3 cloves garlic
• some ketchup
• extra barbecue sauce

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 10 hours 50 minutes

A bit time-consuming, but worth it

Wash the ribs and pat dry. Remove the silver skin. Rub the meat well with the dry ingredients and refrigerate for a few hours, preferably overnight. Combine the liquid ingredients for the marinade with the finely chopped garlic in a small saucepan and heat well while stirring; do not boil. Seal one side of the roasting bag tightly and place the ribs over the other side. Pour in the liquid marinade and seal tightly. Place everything on a baking tray. Very important! Now, using scissors, cut a small hole (not too large) in the top center of the roasting bag to allow the steam to escape. Place the ribs in the oven at 180°C (convection oven) for about 2 hours. The roasting bag should inflate nicely. Then remove everything, cut open the roasting bag, carefully remove the ribs, and set aside. Pour the remaining marinade into a small saucepan, add a little ketchup or BBQ sauce, and reduce by about half. Now place the ribs on the grill over indirect heat and brush them occasionally with the marinade on both sides until they get the right color. Be careful, this can happen very quickly. Now just serve, and nothing will stand in the way of a fantastic barbecue evening. This recipe can be prepared very well in advance, as the ribs only need to heat up and color on the grill.