Secrets to Great Barbecued Ribs

Secrets to Great Barbecued Ribs

Ribs aren’t always easy to make.  If you’ve ever been to a dinner party, and bitten into a gristly, tough rib, you know what I mean.  Everyone swears they have the secret to good ribs.  My neighbor swears that if you boil your ribs before grilling them, they become tender and soft.  The only problem is, all the good flavor from the ribs is going to be left behind in that pot of water.  I met another woman who sprinkled her ribs with lemon Kool Aid; her ribs were excellent!  So, if you’re looking for some ideas for great pork, baby-back ribs, give this a try.

First, take a trip to your local grocery store.  Ask your butcher to see his/her pork rib selection.  The ribs you purchase should be lean, but not so lean that there isn’t any fat.  The ribs should also red, and have a healthy appearance.  Obviously, they shouldn’t have any odor.   Remove the ribs from their wrapping, and lay them on a cutting board.  Coat the ribs with a small amount of olive oil.  Next, season the entire rack of ribs with a generous amount of salt and pepper.  Place the ribs in an oiled metal baking dish.  Next, take two or three lemons and squeeze the juice from the fruit over the ribs.  Carefully seal the ribs in the baking dish with aluminum foil.  Place in a pre-heated 350 degree oven, and bake for three hours.  Remove the ribs from the oven, and let cool slightly.  Prepare, and light your grill.  Place the ribs on a 350 degree grill, and cook for 10 minutes, turning occasionally.  Do not put barbecue sauce on until the last two minutes of cooking, or the ribs will burn.  Remove the ribs from the grill, and add additional barbecue sauce if desired.

Chef Chuck Kerber

chuck@cooksandeats.com