Yes you can use a rub, bake, go low and slow, but sometimes you just want to throw some meat on the grill slathered with sauce (hey, it’s yours, if you want that black crusted charred effect and don’t mind cleaning the grill that’s your choice, that’s what being an adult means anyway right, there’s nobody there to tell you can’t). This marinade is fun because it’s something you can pretty much pull together from pantry ingredients and leftover condiments. Spicy, tangy, with just enough sweetness — you knew there was a reason you kept all those soy sauce packets.
- 1/2 Cup maple syrup
- 1/2 Cup soy sauce
- Juice of 1 lemon
- 1/2 Cup Sriracha
- 1 Tablespoon ginger powder
- 1 Tablespoon garlic powder
- 1 Tablespoon ancho chili powder
- 1 rack baby back ribs
In a bowl, mix the maple syrup, soy sauce, lemon juice, and Sriracha, whisking until well incorporated. Add the powders and whisk thoroughly. Reserve about 1/3 cup of the marinade. Dry off the baby back ribs and slather the marinade on all sides. Let sit in the marinade for 30 minutes (or as much time as you have).
Get the grill going on high heat, throw the ribs on meat side down, and cook for 10-12 minutes. Flip. Cook for 5 minutes. Brush on the reserved sauce, let rest for 5 minutes, slice between each bone, serve, and have fun cleaning the grill.