Wednesday, September 25, 2013

Lori's Pork Ribs

                                       Pork Ribs off the grill

  I wish I had a better camera! That, or I wish I was a better photographer! It doesn't matter as this picture does not catch the essence of how good these ribs were! They were delectable! Tender, juicy, tasty, and smoky. Just the way ribs should be!
  When I was younger I never knew how to cook ribs properly. I've even seen some people boil them to death! I never did that as that seemed to be all wrong, but I did cook them in the oven with mixed results that were less than stellar. Then one of my kids went to work in a restaurant where the specialty was ribs and he told me the basics of how they cooked the ribs to make them moist, delicious, and wonderful. Once I began to cook my ribs that way, I was on my way to making the very best ribs around! These are fall-off-the-bone tender, the way ribs should be.
  I like to use rubs for flavors that you just can't incorporate any other way. The type and kind you use is up to you, but I will give you a basic of what I use. I rarely measure out ingredients or write them down, much to the dismay of my kids as it is hard for me to tell them exactly how I make a recipe with this kind of loose cooking. However, if you have a delectable rub recipe, then use it by all means as it will not hurt my feelings in any way.
  I just used a store-bought BBQ sauce on these ribs (one without HFCS in it), but you can also make your own. Whether you like Carolina vinegar-based sauces or Sweeter Memphis or spicy Kansas City, it doesn't matter, what matters is that this is the best way to make ribs.
  Ribs can be made anytime of year, but in the fall is when pigs are usually butchered and the prices of pork come down and become more affordable. Get some ribs on sale and enjoy these delectable fall-apart meats for a reasonable price.

Pork Ribs
1-2 racks of ribs
1 batch of dry rub, your choice (I will post one later)
Heavy-duty foil
BBQ sauce, your choice

Buy ribs.
Take off membrane, if you know how.
Rub with a dry rub of your choice and allow to sit for 2-4 hours or overnight.
Once the ribs have marinated in the rub, place one set of ribs on a large sheet of foil, wrap tight, then wrap again in another sheet of foil.
Place in a large (15"x 20" x1") jellyroll pan, then place in pre-heated oven at 350 degrees.
If cooking another, repeat and place second set of ribs in oven, too.
Bake for 2 hours.
Remove pans and take ribs out of foil.
Place ribs on a hot grill and then swab with BBQ sauce of your choice. Allow ribs to cook on grill so that the sauce gets caramelized, then turn and do other side.
Remove ribs from grill and let set for 5-10 minutes before slicing to eat.

Make sure you wrap ribs tight in the foil so they steam inside and the steam does not escape.
Do not cook longer than 2 hours in oven or they will overcook and shred.
If you don't want to add a dry rub, then don't.
If you don't want to add a BBQ sauce, then don't.
Don't overcook on grill, but make sure the sauce cooks well on the ribs. About 5-10 minutes on each side.


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