Italian Sausage Baby Back Ribs on the Char-Broil Big Easy

was really impressed with how well these came out. Tender, juicy, and tasty. Just another reason that my Big Easy is one of my favorite “grills”.

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, ribs

Prep Time 12

Cook Time 1 30

Total Time 13 30

Servings

Calories 1058kcal

2 racks baby back ribs trimmed to fit the Big Easy (alternatively, if you have a particularly large rack, just halve it and the remaining ingredients). Remove the membrane from the backs of the ribs and trim any large chunks of fat.
32 ounces apple cider or juice
1 tablespoon garlic minced
⅓ cup kosher salt
½ cup brown sugar loose packed

Place the ribs into a resealable container.
In a medium bowl, combine the brine ingredients.
Pour over the ribs and seal.
Refrigerate 12 hours, turning the ribs occasionally.
Fire up your big easy
Attach ribs to the rib hooks. Attach ribs to the Big Easy and lower into the cooker. Cook 35 minutes.
Meanwhile, make the rub by combining all ingredients.
Rub ribs generously with the rub (being careful to not burn yourself on the rib hooks!).
Wrap the ribs in foil, making sure that the rib hooks stick out enough to be used.
Return ribs to the Big Easy and cook another 45 minutes.
Meanwhile, make the glaze by combining all ingredients in a small saucepan.
Bring to a boil and reduce to a simmer and simmer until reduced by half.
Remove ribs from the Big Easy and remove the foil.
Brush ribs on all sides with the glaze and return to the cooker for 10 minutes.
Add more glaze and cook another 5 minutes or until the desired color is achieved.
Let ribs rest 10 minutes before slicing.

You can also warm up leftover ribs on the Big Easy.