BABY-BACK-RIB KEBABS
Provided by Mark Bittman
Categories dinner, lunch, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the baby backs into individual ribs. Put them in a nonreactive dish (or a resealable plastic bag), and add the rest of the ingredients. Marinate overnight in the refrigerator.
- Once the ribs have marinated, discard the onions (or grill them on the side in a grill basket, or sauté on the stovetop, if you like). To thread the meat onto skewers, orient the ribs so the undersides are facing the same direction (the ribs should look like frowns). Pierce the meat with the skewers either right above or below the bone, and run the skewer through to the other side. Wide metal skewers are best; if you're using wooden skewers, use two per kebab so the ribs are stable. Leave a little space between each rib so they brown all over.
- Grill the ribs slowly, turning as necessary and basting with any leftover marinade, until they're beautifully browned all over, 15 to 20 minutes.
Nutrition Facts : @context http, Calories 707, UnsaturatedFat 36 grams, Carbohydrate 4 grams, Fat 55 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 17 grams, Sodium 700 milligrams, Sugar 1 gram, TransFat 0 grams
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