Our Favorite Way To Cook Baby Back Barbecue Ribs
When you think summer and grilling, your thoughts inevitably turn to baby back ribs. Grilled ribs can be saucy, spicy or plain, dry rub, but no matter what you choose, they require an experienced hand at the grill. There is no reason that anyone can’t become a barbecue grill master of the rib, but you need to learn how to grill them correctly so that your ribs will be fall off the bone delicious masterpieces.
Here are some pointers to help you grill up the best ribs your friends have ever tasted. There are four tried and true steps you need to understand:
- Tenderizing
- Seasoning
- Grilling
- Basting
Tenderize the ribs
To assure you’re going to have fall off the bone ribs you don’t want to cut corners in the tenderizing phase. Remove the thin membrane from the back of the ribs by slicing into the membrane with a sharp knife and then simply pulling it off the rib meat.
To tenderize the ribs, combine some kosher salt with black and red peppers and set aside. The salt will tenderize and flavor the ribs.
Add flavor to the ribs by rubbing the ribs with the cut sides of a lime, squeeze the juice into it as you rub. The citrus will impart a delicious flavor to the food. Massage the salt and pepper mixture into the ribs, cover all sides of the meat.
Wrap the ribs with plastic wrap and chill for up to eight hours. Trust us. You don’t want to take a shortcut here, your patience will be rewarded!
After they’ve sat for eight hours
The meat is now infused with the lime and salt and peppers and now you can prepare the ribs for grilling – we know this is the part you’ve been waiting for. Light the grill and heat it up to between 350 and 400 degrees.
Let the ribs stand at room temperature for a half an hour before you begin grilling them. Remove the plastic wrap and place the ribs on the unlit side of the grill, stacking them. You’re going to leave the stacked ribs, on the unlit side of the grill for up to 40 minutes on the indirect heat.
After 40 minutes, rotate the ribs, move the top rack of ribs to the bottom and leave again under the indirect heat.
Add the heat
In this step you will separate the slabs and baste them with your choice of barbecue sauces or dry rubs. Lower the grill temperature to 300 degrees – medium heat. Place the racks of ribs side by side on the heated grill with the grill lid closed.
Baste them occasionally and grill for 30 minutes.
Remove from the heat and let them rest for ten minutes.
Dig in
Now it’s time to enjoy your delicious ribs. Dig in. Don’t worry about dirty hands and face. That’s why you will have napkins!
Make your own Specy BBQ sauce
1 cup ketchup
1/2 cup water
1/3 cup brown sugar
1/4 cup white vinegar
1 tbsp celery seed
1/2 tsp red pepper sauce
1/2 tbsp liquid smoke, if desired
Combine the ingredients in a saucepan, heat over medium heat for 15 minutes, stirring occasionally. Apply to ribs. Enjoy!
Delicious grilled peached served with whipped cream.
Side dish ideas
Serve your barbecued ribs with a side dish of: grilled dill potatoes, corn on the cob, macaroni salad, tossed salad or your favorite cornbread.
To make Griled dill potatoes, take salt potatoes, keep whole, boil for five minutes, place on foil, cover with oilive oil, sprinkle dill sprigs, wrap in foil and put on the grill on indirect heat until soft. If you want, you can grill the potatoes on the heated side of the grill for a few minutes right before serving to get those lovely grill marks.
Grill up fruit for dessert. Slice peaches, pineapple and other fruits you love, brush with olive oil and grill until soft. Serve alone or with vanilla ice cream.