Courtesy of Atkins Kitchen.
The fastest, most economical way to light your grill is with a chimney. A tall metal tube with a handle, a chimney has side holes to encourage air flow, a wire bottom to hold the charcoal and a bottom compartment for newspaper.
5 racks baby back ribs, 4 1/2 to 5 pounds total
2 garlic cloves, minced (1 teaspoon)
2 tablespoons olive oil *
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Worcestershire sauce
1 teaspoon olive oil *
2 tablespoons minced onion
1 teaspoon minced fresh ginger
2 tablespoons cider vinegar
1/4 cup water
1/4 cup low-carb ketchup*
1 tablespoon Dijon mustard*
1 teaspoon hot sauce
1. Place ribs in a large shallow dish or jelly-roll pan.
2. Make the rub: In a small bowl, combine the garlic, oil, salt, pepper and Worcestershire. Rub into the ribs evenly. Cover with plastic wrap, and marinate in the refrigerator for at least 3 hours or overnight.
3. Meanwhile, make the glaze: Heat the olive oil in a heavy-bottomed 1-quart saucepan over low heat. Add the onion, and cook until golden brown, stirring occasionally, 2 to 3 minutes. Add ginger, and cook for 30 seconds. Pour in vinegar, increase heat to medium, and cook for 1 minute. Add the water, ketchup, mustard and hot sauce; cook until reduced to 1/2 cup, 3 to 4 minutes. Remove from heat, and let cool. (Glaze can be made a day ahead and refrigerated in an airtight container.)
4. Heat grill to medium-high, following manufacturer’s instructions for indirect cooking. Place ribs on grill, cover, and cook until evenly browned, turning every 15 minutes, for 50 minutes to 1 hour. Brush both sides of ribs with the glaze, and place, rounded side up, on grill. Cover, and cook until glaze is set, 10 to 15 minutes more.
For best results, use a kettle-style grill and hardwood charcoal, which distribute heat better than other types.