Following is a favorite way to grill baby back ribs. No major preparation required, just the items below:
- Fresh baby back ribs, brought to room temperature
- Grey Poupon dijon mustard (I've tried other brands but this one does best)
- Minced garlic
- Soy sauce
Coat your ribs with a generous coating of the mustard. The surface should be covered, most importantly on the meaty side.
Spread on minced garlic, using a spoon to get the covering mixture even.
Arrange the ribs on a tray and sprinkle with soy sauce. Let the tray stand (covered if you wish) for 15-30 minutes, or as you start the grill fire.
Place the ribs bone-down and adjust the grill surface so the flames are a few inches below the meat. Slow cooking is best to preserve moisture and avoid burning away all of the mustard coating.
Pour some of the soy sauce and mustard into the basting tray and use it to moisten the ribs as they cook.
Turn the ribs to each side twice and monitor done-ness. The moment the thickest part of the meat goes from pink to white, take them off and serve.