Mayo-Grilled Barbecue Ribs Recipe

Mayo-Grilled Barbecue Ribs

Difficulty: Intermediate
Servings: Serves 2 to 4
Nutritional Information (per serving): Calories 853, Total Fat 57 g, Saturated Fat 13 g, Carbohydrates 59 g, Dietary Fiber 2 g, Sugar 50 g, Protein 29 g, Cholesterol 115 mg, Sodium 890 mg
Total Time: 7 hr 45 min (including marinating)
Active Time: 30 min

Discover the magic of mayonnaise in this irresistible recipe, transforming humble baby back ribs into a grill masterpiece. Enhanced with bold spices, the mayo creates a flavorful, non-stick coating that locks in the pork's rich taste. Finish with a homemade tangy-sweet barbecue sauce for a smoky, caramelized crunch that will have everyone reaching for secondsfire up your grill and elevate your next cookout!

Ingredients

3/4 cup mayonnaise
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 cup packed light brown sugar
Kosher salt and freshly cracked black pepper
1 rack baby back ribs (about 1 1/4 pounds)
1/4 cup apple cider vinegar
1/2 cup ketchup
1/4 cup molasses
2 tablespoons Worcestershire sauce

Directions

In a medium bowl, combine mayonnaise, chili powder, garlic powder, onion powder, smoked paprika, cayenne pepper, 1/4 cup of brown sugar, 1 tablespoon kosher salt, and several grinds of black pepper.
Lay the ribs meat side up on two large sheets of heavy-duty foil, large enough to fold tent-like over the ribs. Spread the mayonnaise mixture evenly on the meat side. Fold the foil to create a tent without letting the mayo touch the foil, sealing firmly. Refrigerate for at least 4 hours and up to 24 hours.
Heat your grill for medium-high indirect heat. For gas grills, leave one or two burners off or on low; for charcoal grills, arrange coals to one side. Aim for a grill temperature near 225F if you have a thermometer.
Partially open the foil and carefully pour in the apple cider vinegar and 1/4 cup water around the ribs, avoiding pouring on the mayo layer. Reseal the foil tightly. Cook the ribs on the grill over indirect heat in the foil for about 3 hours.
Remove the ribs from the grill, cautiously unwrap to keep the juices inside, then place the ribs meat side up on the grill rack away from direct heat. Continue cooking until a paring knife easily slides into the ribs and the mayonnaise coating turns a light golden brown, about 30 minutes.
While ribs finish cooking, pour the foil juices into a small saucepan. Stir in ketchup, molasses, Worcestershire sauce, and the remaining 1/4 cup brown sugar. Bring to a boil over medium-high heat, then reduce heat to maintain a simmer. Stir occasionally and cook until the sauce thickens enough to coat the back of a spoon, roughly 30 minutes. Season with salt and pepper to taste.
Transfer the ribs to a serving platter and brush with 2 tablespoons of the barbecue sauce. To caramelize the sauce, place the ribs meat side down on a high heat grill (direct heat for charcoal grills). Grill for 4 to 5 minutes until the sauce thickens and ribs lift easily.
Move the ribs to a platter, season lightly if needed, and brush liberally with more barbecue sauce. Slice and serve with extra sauce on the side.