Directions: |
Directions:Have your butcher/meat dept. manager cut split the ribs down the middle, it will make them easier to handle. I've always pre-seasoned both sides of the ribs liberally with a seasoning blend, stood the ribs up against each other (if they are too tall you'll have to lay them flat). Put about an inch of water in the bottom of the baking pan you're going to use. Try to use a pan that will be fairly full when finished with this step. For extra flavor you can put some sliced onions over the top of the ribs...
Seal the top of the pan with plastic wrap and then 2 layers of foil, crimping at the top to make it air-tight as possible. This will "steam" the ribs, making them very tender. I usually cook them at 275-300 degrees for 3 hours (4 hours for the best pork ribs you'll ever wrap your lips around!), rotating the pan after 90 minutes. DO NOT open the foil to check on them! After the 3 (again, 4 hours for pork)hours has elapsed pull the ribs out of the oven and allow them to sit for 15 minutes before pulling a corner of the foil back to check them. They should be close to falling-off-the-bone tender. If they are not as tender as you'd like them re-film and foil and cook for one more hour. At this point pull them gently out of the vessel and lay them flat to cool. I actually prefer to refrigerate them before going to the grill. This allows them to firm up a little, making the grilling a little easier.
Over a medium-high heat you want to put the ribs on the grill with no sauce to get them re-heated. Once they are hot sauce one side, flip them and sauce the second side. Allow the first side to get some decent marking before flipping one more time and saucing over the grill marks. Viola! They are done! |
This recipe for Tender Bone-in BBQ Ribs is from