This grilling recipe comes from the masters at Grillworks. Check out this Traverse Magazine feature about the James Beard-approved company in Northern Michigan.
- 1 3–4 pound rack of baby back pork ribs
- 1 ½ cups Dijon mustard (seedless)
- 1 tablespoon fresh garlic, minced
- 1 cup soy sauce
Remove baby back ribs from packaging, rinse under cold water, pat dry with paper towels and peel the membrane off the underside of the rack and place rack on sheet pan.
In a medium mixing bowl, combine the mustard and minced garlic. Brush the mustard mixture liberally onto both sides of the ribs, pour about ¼ cup of soy sauce over top and let the ribs stand at room temperature for 25 to 30 minutes.
Using oak or hickory staves, build a fire in the grill and burn down for 15 minutes. Place the ribs on the grill surface, bone side down, and roast over wood fire, basting periodically with soy sauce, for about 30 minutes or until a meat thermometer registers 145 degrees. When the meat is done flip the rack over and sear, meat side down for 3 to 5 minutes. Remove ribs, rest for 10 minutes, then carve and serve.