Keep the bowl of marinade to the side. Add enough water so that it reaches 1/4-in. Remove the ribs from the bowl and place them on a roasting pan along with ¼ cup of water. Combine marinade ingredients in a large bowl and place the ribs in the marinade and refrigerate overnight or for at least 20 minutes. Increase the heat, and cook for a further 10 minutes over high heat or until the sauce is thick and sticky, stirring regularly. You'll be the toast of the summer barbecue circuit when you've mastered this skill. Photo, Roberto Caruso. Preheat oven to 325F. Preheat grill to medium. Add the remaining sauce ingredients. By Kristen Eppich Transfer ribs to platter, discard liquid. They are tender, with smallish bones and tend to have a good proportion of meat. Therefore they have a high proportion of “white” meat. Cover tightly with foil. They are less expensive because they tend to be less tender than back ribs, with a lesser proportion of meat. Then the grilling portion of the cooking process is more to add the char and adhere the sauce to the ribs. smoked paprika, 1 teaspoon butter, cubed, 1 Preheat grill to medium. Prepare the barbecue for indirect cooking over very low heat (95° to 130°C, low and slow). Preheat oven grill to high. whiskey, such as Jack Daniel’s®, 80 millilitres Pour two-thirds of the marinade over the meat. Mix potatoes well with the mayonnaise, red onion, bacon, basil and lemon juice. After the ribs have been cooking for 3 to 4 hours, brush the racks with the sauce and continue to cook for a further 45 minutes to 1 hour, basting every 20 minutes. There are few methods of cooking that bring out more pride or swagger than grilling— and learning how to cook ribs on the grill (pork ribs to be precise) is a winning formula. They’re the priciest of the ribs on the market for these reasons. I grew up on country-style ribs. to 3 racks American-style pork ribs, 2 tablespoons Mix all of the spice rub ingredients together in a large bowl. Cover and refrigerate for about 1 hour. But is it necessary? apple cider vinegar, 1 teaspoon (You can always request your butcher do this for you.). Remove the membrane from the back of the ribs (otherwise ask your butcher to do so) and coat both sides of the ribs with the spice mix, rubbing the spices into the meat. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through. Succulent, smoky pork ribs are tender and finger-licking good. Classic pork back ribs. STEP 1. The membrane will toughen as it’s cooked, so it’s better to pull it off the inner side of the ribs beforehand. They are great grilled, but also stand up well to slow-cooking or braising. garlic powder, 1 teaspoon Prepare the barbecue for indirect cooking over very low heat (95° to 130°C, low and slow). STEP 3. Bake in centre of oven until meat is tender, 70 to 90 min. brown sugar, 1 tablespoon Add the onion and cook for 3 minutes or until the onion has softened. (The low temperature prevents the sauce from burning as the ribs cook.) Country-style ribs are actually the same thing as a bone-in rib roast, however they are sliced through the ribs and butterflied. Lay the racks bone side down, or in a rib rack, on the cooking grills over. Transfer ribs to platter, discard liquid. Once your barbecue is hot, transfer the ribs to it. ground cayenne pepper, Weber uses cookies to ensure you a better service. Cover and refrigerate for about 1 hour. Photo, John Cullen. Cook over a medium-low heat for 5 to 10 minutes. For this recipe, combine the broth, soy sauce, ½ cup sugar, vinegar, olive oil and garlic in a bowl or measuring cup with a pour spout. Add sauces/toppings of choice, turn the heat to medium-low and cook for a further 25 minutes. Pre-cooking back ribs is optional; it can make for an exceptionally tender rib, but it can be bypassed if you’re not interested in cooking for hours. For the potato salad, boil the cubed potatoes until soft. Add ribs and baste with. The rationale behind pre-cooking ribs is to tenderize the meat before it hits the grill. Cover the roasting pan with foil and bake for 1.5 hours until ribs are tender. If you’re making side ribs, then yes, it’s a very good idea. With the free Weber-ID, you’ll have access to exclusive Weber services: 2 4 Toss the ribs in oil, then season generously with salt and pepper. Memphis-style pork ribs. It can be tough to see, but once you locate it, it is easily pulled off and discarded. Baste the ribs with the marinade after 30 minutes. Lay the racks bone side down, or in a rib rack, on the cooking grills over indirect very low heat, close the lid, and cook for 3 to 4 hours or until the meat has shrunk back from most of the bones by 5mm or more. freshly ground black pepper, ½ teaspoon Do not precook country-style ribs if you intend on grilling them or they will be very dry. tomato sauce, 125 millilitres brown onion, finely chopped, 200 millilitres Transfer the ribs to a board and cut Barbecued pork ribs. © Copyright 2020 St. Joseph Communications. Try these top-rated recipes for dry rubs and sauces that are a match made in backyard heaven. Turn to coat both sides, then refrigerate overnight. ground cayenne pepper, 50 grams The ribs are done when you lift a rack at one end with tongs, bone side up, and the rack bends so much in the middle that the meat tears. Place the ribs in a shallow baking dish, like a 13×9. https://www.thekitchn.com/recipe-ovenbaked-barbecue-ribs-140406 Photo, John Cullen. By using our site, you agree to our. Arrange the spare ribs in a roasting dish and grill for 3 minutes each side, until lightly-browned. Bring the sides of the foil up a little to make a rough bowl shape then pour over enough of the Cook for a further 30 minutes, basting every 10 minutes with the leftover marinade. Baste with BBQ sauce each time you flip. onion powder, 1 teaspoon ground cumin, ½ teaspoon These ribs run from the spine, and along the back of the loin section. The key is to keep the heat low and cook the ribs slow. A rack of back ribs will take between 1 1/2 -2 hours to cook (with lid closed), and you should flip them approximately every 20 minutes. STEP 2. If the meat does not tear easily, continue to cook until it does. Remove the ribs from the bowl and place them on a roasting pan along with ¼ cup of water. Also known as baby-backs, these are the most popular ribs on the grill these days. To check for doneness and tenderness, insert a sharp-knife between two ribs, it should insert without any resistance. Side ribs continue from the tip of the back ribs, running under the loin toward the sternum. Updated June 19, 2020. Bake in centre of oven until meat is tender, 70 to 90 min. If using a dry rub, rub spice mixture on both sides of ribs. St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Brush the ribs one last time with pan juices and serve with potato salad, gherkins and corn cobs. up the side of the pan. Indirect heat is preferable, at a temperature between 250F to 300F. Slice each rib rack in half. In a saucepan over low heat on the stove top, melt the butter. Australian Pork Limited PO Box 4746 Kingston ACT 2604. For more about how we use your information, see our privacy policy. Turn the oven up to 180 degrees celsius and remove the foil. Cover tightly with foil. Arrange ribs, meaty-side up, in a shallow roasting pan. Keep the bowl of marinade to the side.
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