Anonymous Blogger BBQ Ribs
- Remove the semi-translucent membrane from the back of the rack of ribs. You don't have to do this, but I think it results in a more tender batch of ribs.
- Cut rack into thirds - I do this as it is a pretty decent serving size for barbecues especially if you are serving burgers and hot dogs as well.
- Prepare a dry rub seasoning of your own choice. I like to use salt, fresh ground black pepper, brown sugar, cayenne pepper, cumin, coriander and dry mustard. But use whatever you think will taste best. I'm sure you know what you like.
- Rub the prepared seasoning on the top of each slab of ribs and wrap securely in plastic wrap.
- Refrigerate seasoned ribs overnight or for at least 6 hours or so. I like to do it the day before and let the ribs "marinate" in the dry rub for around 24 hours. Tenderizes them nicely.
- Prepare a "steam bath" for the ribs. I use 1 cup of strong ale like a barley wine or an Imperial IPA, 1 cup of malt vinegar (or apple cider vinegar) and 1 cup of water. Mix and pour in the bottom of a deep roasting dish. I used one of those aluminum one-use roasters that you can buy in any supermarket. Then either use some kind of rack or homemade device (crumpled up lumps of foil work in a pinch) so that when you stack the ribs in the roaster they are all above the level of the liquid below. And make sure that there is some room between the layers of ribs when you stack them so that the steam can work to the fullest. Cover with aluminum foil making a tent that will allow a little steam to escape during cooking.
- Cook at 350 degrees F for around 2 hours or a little longer. The moisture that the ribs absorb in this process is essential. Just make sure that the liquid below is boiling, so you may have to play with the temperature a bit.
- Remove cooked ribs from steam bath and let cool for at least 15 minutes.
- Dip each slab of ribs in your BBQ sauce of choice and get 'em good and soaked. There are plenty of good sauces on the market or you can make it yourself if you prefer. Doesn't matter to me. I used some bottled sauce from Daisy May's, a great BBQ joint in Hell's Kitchen, NYC.
- Grill the cooked ribs dipped in BBQ sauce on one of those outside grills that you have sitting in your backyard or on your porch. You know the one. You don't have to cook them long, just enough so that you get a nice crispy char on the outside of the ribs from the sauce.
The ribs should retain a decent amount of the flavor from the rub seasoning as well as the BBQ sauce and they will just fall right off the bone. Juicy and tender on the inside, crispy and delicious on the outside. If you did it right.
A nice tasty beer, some macaroni salad or potato salad and an ear or three of fresh corn also go a long way toward your BBQ rib enjoyment.
How do you cook your ribs?
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