Barnorama All Fun In The Barn
Here’s a quick tutorial on how to cook the perfect rack of ribs this summer. I apologize to anybody I make hungry after this post.
Remove the Membrane – This seems to be a point of hot debate amongst rib lovers – do you remove the membrane or not? Some do…Slide a sharp knife between the bone and the membrane and it should loosen. Then you can just peel it off.
Ready to Rub – Three racks of side ribs, membrane (and any excess fat) removed.
Rub of Choice – Butt Rub
Rub Away – Cover your ribs – both sides – generously with your rub of choice.
Wrap and Chill – Wrap your rubbed ribs in plastic wrap, and refrigerate overnight.
The Next Day – The next day – try to not eat ’em raw
Wrap ’em up, Stick ’em in the Oven – Wrap each rack of ribs individually in foil, then put them in a baking dish and stick them in a low oven (~275 degrees F) for about 3 hours.
This actually cooks the ribs, and they’ll be fall-off-the-bone tender when you’re done. Since you’ve wrapped them individually, each rack basically braises in their own juices.
At this point the ribs are basically done – they’re cooked. You still need to sauce ’em up and finish them on the grill, but the hard work is done. If you’re hosting a party, you can do this all in advance and then dinner is a snap.
The Sauce – Take the juice from the ribs, and use it as a base for whatever BBQ sauce you want. You can even cheat by mixing a bottle of your favourite pre-made sauce with this liquid, bring it up to a simmer, then use it to mop your ribs.
Ready for the Grill – Pour some sauce over the ribs, and they’re ready to grill.
Done After a Few Minutes – Watch out – the meat is so tender that if it sticks, you’re going to destroy the rack. So have a clean / hot / greased grill, and don’t flip your ribs until they’re ready…
3-5 mins per side is all it takes, and your ribs are ready.
Fall off the Bone Tender – You could use a spoon…
Coleslaw and Cornbread – There’s no better combination than ribs with Coleslaw and fresh cornbread.