Ingredients
- 2 sheets Heavy Duty Aluminum Foil (18" by 24" ea)
- 3 pounds baby back pork ribs
- 1/2 cup water
- 1/2 teaspoon liquid smoke
- 2 tablespoons margarine or butter
- 1/2 cup finely-chopped onion
- 2 cups catsup
- 1/4 cup Worcestershire sauce
- 1/4 cup cider vinegar
- 1 tablespoon prepared mustard
- 1 tablespoon molasses
- 1/2 teaspoon ground cumin
Make it step by step
- Preheat Sunbeam or GrillMaster grill to medium.
- Cut each rack of ribs into thirds. Center half of ribs in single layer on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil.
- Bring up sides of foil and double fold. Double fold one end to seal. Through open end, add 1/4 cup water and 1/4 teaspoon liquid smoke. Double fold remaining end, leaving room for heat circulation inside packet. Repeat for second packet.
- Grill 45 minutes to 1 hour on medium in covered grill. Melt butter or margarine in medium saucepan over medium-high heat. Add onion and cook until tender. Add remaining ingredients. Simmer over medium-low heat 20 to 25 minutes while ribs steam in the foil packet. Remove steamed ribs carefully from foil. Place directly on grill.
- Brush ribs generously with sauce. Continue grilling 10 to 15 minutes on medium in uncovered grill, brushing with sauce and turning every 5 minutes to cook evenly.
- This recipe yields 6 servings.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.