Equipment
Ingredients
Main
- 1020 g baby back ribs
- 100 g white onion, sliced
- 6 g paprika
- 3 g crushed red chili powder
- 6 g salt
- 3 g black pepper
- 60 ml olive oil
Nutrition (per serving)
Method
Slice the baby back ribs between the bones into individual rib pieces.
Combine the individual ribs, sliced onion, paprika, chili powder, salt, black pepper, and olive oil in a nonreactive dish or bag.
Place the container in the refrigerator to marinate for 12 hours or overnight.
Remove ribs from the marinade and thread onto skewers with the bone side facing down; discard the onions or set aside for separate cooking.
Grill the kebabs over medium heat (approx. 175°C / 350°F) for 15 to 20 minutes, turning occasionally and basting with any remaining marinade.
Chef's Notes
- For the most tender ribs, ensure you separate them cleanly between the bones. A sharp boning knife is your best friend here.
- When threading the ribs onto skewers, consider using double skewers for larger pieces to prevent them from spinning while grilling.
- Don't discard the marinade too quickly. Reserve some to baste the ribs during grilling, which adds moisture and intensifies the flavor.
- Aim for a good char on the outside of the ribs. This caramelization from the sugars in the marinade and rendered fat is crucial for flavor development.
- Rest the kebabs for 5-10 minutes after grilling before serving. This allows the juices to redistribute, resulting in a more succulent bite.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Wrap tightly to prevent freezer burn.
Reheating: Reheat in an oven at 175°C (350°F) until the internal temperature reaches 74°C (165°F).
