4 ½ lbs (approximately) 2 racks baby-rack ribs ,
¾ Cups hicken broth
6 tablespoons Cider vinegar
¾ Cups Soy sauce
6 tablespoons Olive oil
1 cup (divided) Sugar
3 Garlic cloves (chopped and minced)
¼ teaspoon Garlic Powder
1 tablespoon Paprika
½ teaspoon Chili Powder
½ teaspoon Pepper
2 teaspoons Salt
A pinch Cayenne pepper
Barbecue sauce Optional
1 serving contains:
41g Fats (saturated fats: 13g)
30g Carbohydrates (Sugars:29g; Fiber:1g)
1.Non-stick grill mat/ grill rack
Preparation and Cooking Directions:
1.Prepare Marinade: If you want, you can remove the thin membrane from the ribs and discard. In a bowl, combine chicken broth, minced garlic cloves, garlic powder, olive oil, vinegar, soy sauce and ½ cup sugar and mix well to make a nice, smooth marinade.
2.Turn to Coat: In a flat and shallow baking dish, place the ribs and pour 2/3 of the marinade that you have prepared and refrigerated overnight, turning occasionally. Cover the remaining marinade and refrigerate as well.
3.Rub the Seasoning: Take the ribs out of the refrigerator. Drain them and discard the excess marinade. In a small bowl, combine salt, seasonings and the remaining ½ cup sugar. Rub the mixture over both sides of the ribs.
4.Start the Grill: Preheat the grill over medium high heat at about 350 °F. Place a barbecue grill mat on the grate to prevent from sticking and mess up, start grilling the ribs for 30 minutes on each side over indirect medium heat. Make sure to cover them while grilling to keep the juices intact.
5.Basting: Baste the ribs with the reserved marinade. If you like, you can also use some barbecue sauce.