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Grilled Baby Back Ribs with Sweet Tiger Barbecue Sauce
1 Rack of ribs
Any game-day or cookout crowd will roar for this tart and sweet homemade rib sauce for grilled pork loin back ribs. Tiger Sauce® is the hot and sweet secret ingredient.
- 1 cup ketchup
- 1 (5-ounce) bottle Tiger Sauce®
- 4 tablespoons firmly packed light brown sugar, divided
- 3 tablespoons apple cider vinegar
- 2 tablespoons sorghum syrup
- 2 tablespoons kosher salt
- 1/4 cup yellow mustard
- 1 rack pork loin back ribs (about 2½ pounds), membrane removed
- MIX ketchup, Tiger Sauce, 2 tablespoons brown sugar, apple cider vinegar and sorghum syrup in a small saucepan. Bring to a boil over medium heat. Cook and stir for 3 to 5 minutes. Remove from heat and let cool completely. Reserve a portion of sauce for serving.
- SPRAY grill rack with nonflammable cooking spray. Preheat grill to medium-low heat (300°F).
- COMBINE salt and remaining 2 tablespoons brown sugar in a small bowl and set aside.
- PLACE ribs on a rimmed baking sheet. Rub mustard and then salt mixture on both sides of ribs.
- WRAP ribs carefully with foil and place on grill, meat side down, covered with grill lid, over indirect heat, until an instant-read thermometer inserted in thickest portion registers 170°F, about 2 hours.
- UNWRAP ribs and grill over medium heat, about 1 to 1 ½ hours, until an instant-read thermometer inserted in thickest portion registers 200° to 205°F. Baste ribs with barbecue sauce every 30 minutes. Serve with remaining sauce.
- KITCHEN TIP:
If rib membrane is too slippery, try gripping with a dry paper towel. Membrane should pull off in one piece, but if it breaks, use a sharp knife to create a new starting point and repeat until membrane is fully removed.