There are tons of ways to cook ribs, especially back ribs. Some people swear by boiling, then grilling them. Others grill them on high then move then to indirect heat to bring them to temperature. Some will only smoke them and all (except the boiling) are acceptable methods of cooking ribs.
I found the easiest way to cook them, however, is the most time consuming, but also the easiest.
Lay out a large piece of aluminum foil (over 2x the length of the rack) and pat dry the ribs. Lay the rack on the foil on a baking sheet and coat in your favorite barbecue sauce. I use a triple batch of my Sweet Honey Molasses Barbecue sauce:
2 C Organic Ketchup, No High Fructose Corn Syrup
1 T Worcestershire sauce
¼ cup packed brown sugar
3 T Molasses
2 T Honey
1.5 T White Vinegar
1 t ground mustard seed
Whisk together all ingredients, except the vinegar, in a medium sauce pan over medium heat. Continue to whisk until the mixture starts to bubble up. Slowly whisk in the vinegar and continue to cook for 20 – 25 minutes, stirring occasionally. Allow to cool completely before using.
Then reserve the left over sauce for later. Wrap the foil around the rack, leaving room for airflow. Place in fridge for a minimum of 12 hours.
Preheat oven to 300 degrees Fahrenheit and put ribs in the oven. Do not remove foil or touch ribs in any way.
Cook for 3 hours.
Preheat gas grill to high heat or heat a large heaping amount of coals to ashes so that the internal temperature of the grill is around 400 – 450 degrees Fahrenheit.
Remove ribs from oven and foil and place directly on the grill. baste with excess sauce and let cook no longer than 3-5 minutes per side, basting as needed.
The step with the grill can be skipped, it only adds a little crunch to the ribs. They will be tender and fall off the bone after they come out of the oven. You can add more sauce if you want.
I like to serve it with vinegar slaw and roasted fingerling potatoes.
½ head green cabbage, thinly sliced
½ head red cabbage, thinly sliced
1 large red onion, thinly sliced
½ C white vinegar
¼ C rice wine vinegar
¼ C red wine vinegar
½ C White sugar
2 T Dijon mustard
1-3 T Vegetable oil
1 t freshly ground black pepper
1 T Kosher salt
In a small bowl combine vinegars. Whisk in sugar and salt until dissolved. Continue whisking and add in Dijon and oil. In large bowl combine cabbages and onion. Toss in vinaigrette and black pepper. Cover with plastic wrap and refrigerate for at least 30 minutes.
Roasted Fingerling Potatoes
2 lbs fingerling potatoes split lengthwise
¼ C olive oil
1 t paprika
1 T Garlic powder
2 t onion powder
1 t dried oregano
1 t dried basil
1 T kosher salt
2 t freshly cracked black pepper
Preheat over to 400 degrees
Toss all ingredients in a large mixing bowl. Line baking sheet with foil and lightly spray with cooking spray. Arrange potatoes in single layer on sheet. Bake for 13 minutes and flip over. Continue cooking for 10 – 15 minutes or until potatoes are brown around the edges and slightly crispy.
You can serve it with whatever you want, obviously, this is just my standard.
Like I said, there are a million ways to cook the ribs. You could smoke them using the guidelines outlined in my Barbecue post or you could slow cook them in a crock pot even. Cooking is all about personal experience so I encourage you to get out there and try your own thing. Just make sure the internal temperature is at least 145 degrees Fahrenheit and 205 degrees Fahrenheit for fall off the bone tenderness.
As usual, any questions or comments, let me know.