Smoked Baby Back Ribs Recipe

Ingredients

• 1 slab (about 1½ pounds) baby back ribs
• Salt and freshly ground black pepper
• 1 cup plain Greek yogurt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon ground sweet paprika
• ¼ teaspoon ground ginger
• 1½ cups hickory or oak wood chips
• 1 tablespoon ground honey powder (or 2 tablespoons light brown sugar)

Directions

1. Place the ribs on a baking sheet and liberally season both sides with salt and pepper. In a medium bowl combine the yogurt, garlic powder, onion powder, coriander, cumin, paprika, ginger and season with salt and pepper. Slather the spiced yogurt on both sides of the ribs. Cover with plastic wrap and refrigerate for at least three and up to five days.
2. Preheat the oven to 250°. Remove the ribs from the refrigerator, wipe off excess marinade and place the ribs on top of a rack (one that will fit in a roasting pan).
3. Place the wood chips in the bottom of a heavy-bottomed roasting pan and set the pan over medium-high heat. Once the wood chips are fragrant, about 2 minutes, turn off the heat and set the ribs on the rack over the wood chips. Loosely wrap aluminum foil over the ribs and the roasting pan, leaving enough of an air pocket above the ribs so the smoke can freely circulate, and firmly crimp the foil around the edges of the pan. Smoke the ribs in the oven until they are tender (a paring knife will easily slide into the meat), 2½ to 3 hours.
4. Remove the roasting pan from the oven and place the ribs on an aluminum-foil-lined baking sheet. Sprinkle the honey powder on both sides of the slab and turn the ribs upside down. Adjust the oven rack to the top position and turn the broiler to high. Broil the ribs until the honey is caramelized on both sides, 1½ to 2 minutes. Remove from the oven, slice into individual ribs and serve.