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My family grew up with overcooked ribs. Dad used to put them on the BBQ raw, cook them until they were charcoal and then slather on some sauce – dinner is served. It was hard to tell what was bone and what was meat.
My friend Dennis made tender ribs, he did this by boiling them for an hour in water first; and while they were more tender, they also lost a lot of their flavor. But they were tender.
Over the years I have, I think, found the perfect solution to grilling the bestest most tenderest ribs ever.
Grilling, of course, is different than smoking or slow-cooked Kansas or St. Louis style ribs. That method is a completely different animal and takes hours to get them done just right.
My method takes MUCH less time and yields excellent, tasty and tender results.
Tear two sheets of heavy duty aluminum foil large enough to tightly wrap a rack of ribs in. Turn the rack over and with your finger, find the “membrane” that covers the back of the ribs; starting at the short side of the ribs loosen the membrane with your finger; once loosened, take a paper towel and get a firm grip on it; then pull across the back towards the large end. The membrane should zip off. If the whole thing does not come off the first time, find where it tore and do it again.
Place the rack on the center of the foil and season liberally on both sides with the seasoning mix.
Take both edges up along the ribs and fold down; roll up the sides. You want a leakproof package. Repeat with the other rack.
Place the wrapped ribs on a cookie sheet (rimmed baking pan) and place in a 325º F oven for 1 1/2 to 2 hours.
Remove the pan from the oven and allow to cool slightly, you can refrigerate overnight if desired.
When ready to finish, remove the ribs from the foil; cut into 2 – 3 rib pieces, then grill over medium high heat until heated through, basting with your favorite sauce once the ribs are hot. These are tender, melt in your mouth ribs.
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