I'm firing up the (new) gas grill this Fourth of July and pork ribs are the menu.
In the past, I've followed a recipe from grilling guru Steven Raichlen. The ribs are really good. But I'm thinking about trying a grilled ribs recipe that's in the July/August issue of Everyday Food magazine. The name is a bit misleading. Basically, you roast the ribs first in the oven at 400 degrees (well wrapped in aluminum foil) for about 1 1/2 to 2 hours and then finish them on the grill.
Is it cheating? Hmmm, well, .....OK, so maybe it is. But I've heard that some people BOIL ribs first and then barbecue. I don't like the sound of that method. Doesn't the meat become too tough? (Anyone try this before? Is it better?)
What are you grilling on the Fourth?
4 comments:
My mom used to par-boil ribs before cooking. They were ok. But boiling meat in the summer is uber smelly and the fat all cooked out of them -- so they did tend to be a bit dry.
I dry roast mine with a rub for about 5 hours on about 250 -- uncovered. Then we put them on the grill with a little home-made-ish sauce and serve with more sauce for dipping. I patterned my recipe after Rendevous in Memphis. Mine aren't QUITE that good.
No my friend, the meat does not become tough when you boil it. You boil then you throw the ribs on the grill. Believe it or not it comes out quite succulent.
Low and Slow - turn on only one burner of your grill, wrap the seasoned ribs in tin foil and place on the side with no fire. Grill for two hours and then remove the foil and add your sauce and cook for a few more minutes. mmm mmm mmm Why heat up your kitchen with the oven when you have a new grill ? ;)
Here's another way. More prep time but they come out great. I adapted this from a recipe from the "Good Eats" show.
2 whole slabs ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
Braising Liquid:
1 cup white wine or beer
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
In a bowl, combine all the dry ingredients and mix well. I use a big jar and make enough of the rub to use a couple times. Place each slab of ribs on a piece of heavy-duty aluminum foil. Sprinkle each side generously with the dry rub and pat it into the meat. Seal the foil around the ribs, fairly tight, and put the ribs in the fridge for at least 1 hour, preferably more. I like to prep them early in the morning and let them sit all day in the fridge, and have done them the night before as well with good results.
Take the ribs out of the fridge. Preheat the oven to 250. Combine all the stuff for the braising liquid in a microwavable container, and nuke it for about a minute.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid and seal the foil up again. Braise the ribs in the oven for 2 1/2 hours.
Here's where the grill comes in. At this point, the ribs are pretty much done. You could stick them under the broiler for a few minutes to crisp the outside, or put them on the grill and baste with your favorite sauce. You can also take the braising liquid and pour it out of the foil packets, reduce it on the stove, and baste with that. They will be falling apart and they are nice and moist. Not a traditional smoked method, but they are real good this way.
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