Grilled Baby Back Ribs with Basil Chile Lemonade Glaze
- 1 ½ teaspoons freshly ground black pepper
- Basil Chile Lemonade Glaze
- 4 teaspoons kosher salt
- 1 teaspoon cayenne
- 5 pounds pork baby back ribs, cut into half-racks if needed to fit on grill
1. Remove the membrane from underside of ribs: Slide a screwdriver tip along each bone and under one end of membrane to loosen, then grab membrane with a paper towel and pull off (it's okay if membrane breaks and bits remain). 2. In a small bowl, mix salt, pepper, and cayenne. Put ribs on a bakin...