Slow-grilled ribs marinated in sweet and spicy mesquite.
2 racks baby back ribs, 1 1/2 to 2 lbs. each
1 package Weber® Mesquite Marinade Mix
1 cup beer, divided
1 large mango, peeled, pitted and pureed
1 tbsp brown sugar
Juice of 1 lime
Remove the thin membrane from the back of each rack of ribs. Lay the ribs on a large rimmed sheet pan.
Mix the marinade mix and ½ cup of the beer in a small bowl.
Brush the wet marinade over both sides of the ribs. Cover with plastic wrap and refrigerate for 2 to 4 hours.
Allow the ribs to stand at room temperature for about 30 minutes before cooking.
Lift the ribs from the sheet pan and reserve the excess liquid that drips onto the pan.
Cook the ribs, bone side facing down, over indirect low heat, with the lid closed, for 1 hour.
Meanwhile pour the liquid from the sheet pan into a small saucepan.
Add the remaining ½ cup of beer, the mango puree, brown sugar and lime juice.
Bring the mixture to a simmer over medium heat. Simmer for 1 minute and move the saucepan from the heat.
After the ribs have cooked for 1 hour, brush them lightly on both sides with the beer mixture. Continue to cook the ribs over indirect low heat, with the lid closed as much as possible, until the meat is tender and has shrunk back from the ends of the bones, brushing the ribs every 20 to 30 minutes. The total cooking time will be 2 to 3 hours.
Transfer the ribs to a clean sheet pan and tightly cover with aluminum foil. Let rest for 10 to 15 minutes before slicing into individual ribs. Serve warm.
Use Weber® Mesquite Marinade Mix and give your ribs that perfect smoky flavor.