Sometimes firing up the grill just isn't worth the trouble. Light the charcoal, keep it lit, clean the grate, keep the charcoal lit, wait, wait, wait---then bring out the meat, put it on the grill, stand over it to make sure the flames don't overcome your food, wait, wait, wait... There is a cleaner, safer and shorter way to make delicious ribs in the kitchen.
Pick Your Meat and Clean it
There are many cuts of meat that work well to bbq. For the purpose of this technique, pick any slab of ribs that you like. More expensive or less expensive, beef or pork, it does not matter. This technique will make your ribs tender and flavorful.
Wash the ribs and peel the thin membrane off the back of the slab.
Prep Your Ribs
In an extra large pot, submerge the ribs in water. Sprinkle whatever seasonings you usually use on your ribs (about 1T). Try steak seasoning for an easy, tasty blend.
Boil until the meat turns gray in color and starts to crack.
During this process you will boil off some of the fat.
Get Ready for the Oven
Line a baking dish with aluminum foil and lay out your ribs, bone side down, in a single layer. If your slab is larger than your pan cut the slab in half and prep another pan.
Sprinkle the slab with a pre-packaged dry rub, or use seasoned salt, black pepper, garlic powder and onion powder. Use your favorite sauce and with a pastry brush apply a layer of sauce to the ribs. Don't put the sauce on thick or let it run over too much onto the pan.
Set the Oven to 350° F
Place your ribs in the oven and check on them at 20 minute intervals. When the sauce appears dry apply another layer if you like or remove the ribs from the oven.
Grilling Note
This technique works well to prep ribs to go on the grill especially if you want that smoked flavor. Just follow the instructions above while your grill is getting ready. Put the slab on the grill and layer with the sauce and close the lid. Watch your ribs carefully, the sauce will burn.
Cooking ribs this way makes the meat very tender and full of flavor. The kids don't have any problem getting these ribs off the bone and the sauce isn't as messy as when you don't cook it into the meat.
Serve with corn on the cob, potato salad, mac and cheese and green beans.
Ginger Galloway - A poet of 30+ years, Ginger Galloway enjoys writing poetry and participating in poetry readings. She has published a book of poetry for ...
