Ribs

Here are some tips for fabulous ribs. I used to work for a certain international rib franchise where I learned most of these tricks.

1) Baby Back ribs are the champagne of pork ribs. Spare ribs aka Side ribs are -okay- but they're just not the same. Baby backs are usually 2-3 times the price of spare ribs so I usually wait for them to go on sale. Look for a slab that is continuous and that does not tail off to stringy meat laced with white. If you have an end like that just cut it off and throw it away, it will never turn out tender.

2) You -must- skin the ribs. There is a thin layer of silver skin that is on the back of the ribs against the bone. Find a pronged fork or BBQ tool and slide it along the bone, under the skin, in the middle of the slab. Once you get a good piece pried up you can pull the whole strip off by hand with a paper towel. ****Pictured here are beef ribs to make it easier to demonstrate the skinning process.

3) Slow cook the ribs. I simply wrap them in foil and place on a pan. Put them in the oven at 225F for 3 hours. Make sure you cook the ribs through so that grilling is simply for taste. For company do up until this point the day before, wrap the ribs in foil and store them in the fridge. Then on the night you are eating them pull them out 40 minutes before dinner time.

4) Grill them. If you don't have a BBQ they can be done on a roasting pan in the oven. Heat the broiler really hot and then broil the ribs on the second from the top rack until they are sizzling and the sauce is bubbling. Cut beef ribs apart before heating in the oven to ensure every part gets hot.

5) Use a sauce with a high sugar content or make it high if you create your own. Even if you are going for spicy or smoky it's the sugar that causes the sauce to get gooey and to caramelize. Let the sauce get a bit black on the edges and let the grill make marks on the ribs. If you are doing dry ribs then brush with canola oil and cover with dry spice. Pictured below left to right - kosher salt and cracked pepper, BBQ, lemon pepper, honey garlic.

6) EAT WITH YOUR HANDS! Please don't cut the meat off the bone with a knife. Ribs are about getting sauce on your hands and face and wearing a napkin tucked into your shirt.

7) Provide wet face cloth type rags dipped in hot water and lemon. The only true way to completely rid yourself of rib messiness.

Recipes

Other

Contact - Copyright 2005 - Gin & Soda