EmailTweet 0 Full-screen Porcini Garlic Baby Back Ribs Pork, Ribs American Big Green Egg, Charcoal Grill, Gas Grill, Indirect Heat September 20, 2015 Add some rich umami flavor to your barbecue ribs with this recipe for Porcini Garlic Baby Back Ribs. Prep: 15 mins Cook: 3 hrs Yields: 2-3 servings Ingredients 1 slab baby back pork ribs 1 tablespoon turbinado sugar 1 tablespoon plus 2 tsps. dried porcini powder 1 tsp. Lawry’s seasoning salt 1 tsp. kosher salt 1 tsp. garlic powder 1 tsp. onion powder ½ tsp. celery salt ½ tsp. ancho chile powder ½ tsp. black pepper 4 tablespoons salted butter, melted 4 cloves garlic, minced Directions 1Combine the sugar, 2 tsps. porcini powder, Lawry’s, salt, garlic powder, onion powder, celery salt, ancho chile powder and black pepper in a bowl. 2Place the ribs on a sheet pan, meat-side down. Using a paper towel, grip the silver skin on the backside of the ribs. Pull it off and discard. Evenly coat the ribs with the porcini rub. 3Heat the grill or Big Green Egg with plate setter to 300 degrees. Place the ribs over indirect heat, meat-side up. Grill for one hour. 4Flip. Grill for 30 minutes. Flip. Grill for 30 more minutes. 5Place the ribs on a large sheet of foil, meat-side up. Combine the butter, garlic cloves and 1 tablespoon porcini powder. Brush over ribs. Wrap the foil around the ribs. Grill for 45 more minutes. 6Increase the grill heat to 400 degrees. Place the ribs on the grill, and grill on each side for about 5 minutes to char the crust.Note: These ribs are grilled using Dr. BBQs method. You can find more cooking methods in his cookbook Ribs, Chops, Steaks & Wings. close full screen 00:00 0 Reviews Leave a Reply Cancel reply Christie 2015-09-20T09:15:36+00:00 Share Your Love of Grilling FacebookTwitterLinkedinRedditTumblrGoogle+PinterestVkEmail About the Author: Christie I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I'll serve you up a meal you won't forget.