Grilled Baby Back Ribs with Basil Chile Lemonade Glaze Recipe

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Grilled Baby Back Ribs with Basil Chile Lemonade Glaze
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Ingredients:

Directions:

  1. Remove the membrane from underside of ribs: Slide a screwdriver tip along each bone and under one end of membrane to loosen, then grab membrane with a paper towel and pull off (it's okay if membrane breaks and bits remain).
  2. In a small bowl, mix salt, pepper, and cayenne. Put ribs on a baking sheet and sprinkle on both sides with salt mixture. Snugly wrap each rack in heavy-duty foil. Let sit 30 minutes at room temperature.
  3. Meanwhile, prepare a charcoal or gas grill for indirect medium-low heat (300° to 350°; you should be able to hold your hand 5 in. above cooking grate only 6 to 7 seconds). If using charcoal, light 60 briquets in a chimney on firegrate. When coals are covered with ash, about 20 minutes, bank evenly on opposite sides of firegrate and let burn to medium-low. Set a sturdy drip pan on grate between mounds. The area over the drip pan is the indirect heat area. Add 3 or 4 more unlit briquets to each mound when ribs go on and every 30 minutes while cooking. If using gas, turn all burners to high, close lid, and heat 10 minutes. Then turn center burner(s) off and reduce heat of other burner(s) to medium-low. Place a sturdy drip pan under the turned-off burner(s). The area above the drip pan is the indirect heat area.
  4. Place rib packets, bone side down, on cooking grate over indirect heat, overlapping slightly if necessary. Cover grill and cook ribs until fairly tender when pierced through foil, 50 to 70 minutes.
  5. Transfer rib packets to a rimmed pan. Carefully remove ribs from foil. Set ribs, bone side up, on grill over indirect heat.
  6. Spoon about 1/4 cup glaze into a small bowl and set aside. Using a silicone brush, baste ribs with remaining glaze. Cover grill and cook ribs 10 minutes. Brush melted glaze from center of each rack up along sides of meat, turn ribs over, and baste with more glaze. Repeat brushing and turning every 10 minutes until ribs are browned and tender and meat has shrunk back from ends of the bones, 30 to 40 minutes total.
  7. Remove ribs from grill. Cover loosely with foil and let sit about 10 minutes. Stir reserved 1/4 cup glaze and brush over ribs. Cut between bones to serve.
  8. Note: Nutritional analysis is per serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3188.88 Kcal (13351 kJ)
Calories from fat 1228.14 Kcal
% Daily Value*
Total Fat 136.46g 210%
Cholesterol 1677.95mg 559%
Sodium 10000.46mg 417%
Potassium 7746.25mg 165%
Total Carbs 3.23g 1%
Sugars 0.21g 1%
Dietary Fiber 1.35g 5%
Protein 476.74g 953%
Vitamin C 1.4mg 2%
Iron 23.2mg 129%
Calcium 494.1mg 49%
Amount Per 100 g
Calories 139.1 Kcal (582 kJ)
Calories from fat 53.57 Kcal
% Daily Value*
Total Fat 5.95g 210%
Cholesterol 73.2mg 559%
Sodium 436.24mg 417%
Potassium 337.91mg 165%
Total Carbs 0.14g 1%
Sugars 0.01g 1%
Dietary Fiber 0.06g 5%
Protein 20.8g 953%
Vitamin C 0.1mg 2%
Iron 1mg 129%
Calcium 21.6mg 49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 74.9
    Points
  • 79
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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