A search for a ribs recipe could return tens of thousands of results, but most of them are for ever more exotic smoker, dry rub and specialty technique recipes that are not for the feint of heart. If you’re just starting out, you want a place to start off with a solid technique that will more or less ensure that what hits the table will satisfy everyone.
To be sure, you could just throw a rack of seasoned ribs on the grill and call it a day, but the meat will be tough and sinewy, which is why barbeque was invented- to slow cook the meat, loosen the connective tissue and render the fat into something divine. This recipe features an oven based low temperature pre-cook to achieve this, and then finish the ribs off with a kiss of fire on the grill for the perfect finish.
Special Equipment:
Gas, propane or charcoal grill, large roasting pan with rack
Ingredients:
- One rack of Baby Back or St. Louis style pork ribs
- Kosher salt
- Freshly Ground pepper
- Optional: Your favorite dry rub
- 6-8 ounces of your favorite barbecue sauce
- 2 cups water
Directions:
Remove the pork ribs and pat them dry. Remove any silverskin or excess fat, and you may want to consider cutting them in half to to fit in the roasting pan and for ease of moving in between pan, grill and cutting board. Season both sides with salt and pepper, and optionally your favorite dry rub, if you have one.
Place the ribs on the rack of the roasting pan with the fattier side on top. Add the water to the roasting pan underneath the ribs; this will play a dual role in keeping the ribs moist and the pan from getting hard-to-wash fat and dripping dried-on spots.
Seal the roasting pan with a heavy gauge aluminum foil or a lid, if your roasting pan comes with one. Pinch the foil closed all around the periphery and attempt to make it airtight.
Place the pan in an oven preheated to 250° F and allow to cook for 2 1/2 to 3 hours. This amount of time is perfect to make the ribs very tender, but still have enough structure that they can be carefully removed from the pan, and on to the grill without falling apart.
Remove the ribs to a preheated grill set to medium-low heat, and cook both sides for 4 to 5 minutes each, basting with barbecue sauce of your choice. As the meat is already fully cooked, this step adds a nice sear and firms up the outside and glazes the sauce for a great finish.
Cut the ribs between the bones and serve. Serves 4.
