Makes
1 rack of ribsIngredients
Method
- Make the sauce. This can be done hours ahead.
- Prep. Skin 'n' trim the slab. Cut the slab into individual bones trying to leave the same amount of meat on all sides of all bones.
- Fire up. Set up the grill for 2-zone cooking or fire up your smoker and shoot for about 225°F on the indirect side.
- Cook. Place the ribs over indirect heat. Put the lid on but resist the temptation to add wood. I think it clashes with the sauce. After 2 hours baby backs should be ready for sauce. They cook a lot faster when cut into individual bones than when cooked as a slab. Paint both sides with sauce or dip them in the sauce and put them back on for about 15 minutes to bake it on. One coat should be enough.
- Serve. Just before serving, sprinkle them with the green onions as a garnish. If anyone reaches for a knife and fork, throw them out.
Notes
Optional. If you like the high heat of wasabi, put a dab on your plate and dip the meat into the green paste.