Since 1994, former World Heavyweight Boxing Champion George Foreman has been marketing a line of indoor electric grills that promise to reduce the fat content of various meats. While George Foreman grills are ideal for cooking meats like chicken and steak, baby back ribs need more help than George alone can offer. Baby back ribs, which are taken from the top of the rib cage between the spine and the spare ribs, are tough cuts that are riddled with connective tissues and require a moist, slow-cooking method to become tender. To achieve the desired tenderness, simmer the ribs on the stovetop and finish them on the George Foreman.
Arrange the baby back ribs in a single layer in a large saucepan. Add enough water, broth, wine or beer to just cover the ribs.
Cover the saucepan with a tightly-fitting lid and simmer the ribs on the stove over medium heat for 35 to 40 minutes. Remove the baby back ribs from the saucepan and allow them to cool.
Marinate the ribs in a glass baking dish in the refrigerator for 4 to 24 hours. Use an acidic marinade to help tenderize the baby back ribs; wine, citrus juices, pineapple juice, buttermilk and yogurt-based marinades are good choices.
Remove the baby back ribs from the refrigerator 1 hour before cooking to allow them to reach room temperature. Take the ribs out of the marinade and dry them with paper towels; discard the leftover marinade. Season the ribs with additional herbs and spices, if desired.
Plug the George Foreman grill into an electrical outlet and wait for it to heat up. Watch the indicator light on the front of the grill to determine when it's ready.
Spray the George Foreman grill with nonstick cooking spray and add the ribs. Close the grill lid and cook the baby back ribs for 7 to 10 minutes or until they reach a minimum internal temperature of 165 degrees F.
- "George Foreman's Knock-Out-The-Fat Barbecue and Grilling Cookbook"; George Foreman, et al.; 1996
- "New Classic Family Dinners"; Mark Peel, et al.; 2009
- "Chicago Cooks"; Carol Mighton Haddix; 2007