Baby Back Ribs on the Big Green Egg

4.17 from 6 votes

Baby Back Ribs on the Big Green Egg

The Big Green Egg baby back ribs are crispy caramelized on the outside with a hickory flavor from the wood chips and fall apart delicious.

Prep Time1 15

Cook Time2 30

Course: Dinner

Cuisine: American

Diet: Low Calorie

Servings:

Calories: 1242kcal

Author: Lizzy Cascalheira

Equipment

1 Big Green Egg

Ingredients

2 lbs pork ribs baby back will cook quicker
1 tsp garlic powder
1 tsp onion powder
1 tablespoon Gochujang
½ cup soy sauce
4 tbsp brown sugar
3 tbsp fried crispy Chile with peanuts oil
2 tbsp rice wine vinegar
2 tablespoon Go
Salt and Pepper

Instructions

Mix

Cut the ribs in half and place them in a deep dish container with a lid.
Mix the ingredients together.
Pour over and mix with everything well coated.
Set them in the refrigerator overnight to allow them to marinate.

Cook

Preheat the grill to 250º degrees
Place 2 sheets of aluminum wrap and overlap the edges in the center.
Place ribs on top and wrap like a Christmas present making sure everything is sealed.
Place the ribs on the grill for about 1 ½ to 2 hours
Test the ribs after cooking time, open a small section of aluminum wrap to test the rib meat if it pulls a part.
Remove aluminun foil, and place back on the grill for about 10 minutes on each side, brush on the leftover marinate on each side. until they have a golden crust.
Take off the grill and serve with barbecue sauce or eat alone.
Serve and Enjoy!

Video

Notes

For great results, I like to marinate for at least 24 hours for tender ribs, the longer the better.
It helps break down the meat and If you are cooking more than one rack of ribs, I will use a rib rack to place individual ribs on so more can fit in my Egg.
It's a good idea to have more ribs for leftovers because they take a while to cook.

Nutrition