Aahh, grilled tender ribs that are falling off the bones…Yummy! This is more than enough reason to fall off the dieting wagon, especially after you lick the last of the barbecue sauce off your fingers!
Can you picture this perfect gastronomic experience? Well then you no longer have to imagine it when you can conjure perfectly grilled tender ribs at home!
- Buy baby back ribs. No other kind of rib will do. It has to be baby back ribs or bust!
- Prepare the rest of your seasonings and cooking utensils:
- Bay leaf
- Chili pepper
- Barbecue sauce
- Brown sugar
- Cooking utensils:
- Aluminum baking pan
- Charcoal grill
- Aluminum foil
- Saving the barbecue sauce and brown sugar for later, you may now slice, dice, spread, and rub the seasonings thoroughly on the baby back ribs. To make sure that all the seasonings are blending accordingly, line the ribs on a flat aluminum baking pan. You can liberally add more seasonings according to your culinary palate.
- Cover the aluminum baking pan with aluminum foil. This is to keep all the fresh goodness in while it’s cooking its way into the meat of the baby back ribs.
- Place the goods in the fridge for two hours. The secret is really a lot of patience for the baby back ribs to absorb the goodness and aroma of the spices and the seasoning.
- Get your charcoal grill going by setting it on its lowest adjustment. Remember that you are aiming for slow cooking to achieve perfectly tender ribs.
- Position your charcoal heap only on one side. Never position charcoal directly under the meat you are grilling. This will help you achieve a smoky flavor with the risk of charring the meat.
- After you see that the meat is slowly cooking, take it out of the grill and into a sheet of aluminum foil. Wrap the meat gingerly with the foil then put the meat back on the same side of the grill -that is that side that’s away from the heap of coals. By doing this, you are actually tenderizing the meat some more while you continue to grill it slowly.
- Crisp the meat. Take the meat off the grill, remove it from its aluminum foil wrap, and then use your Tongs grill it further until you can see the tops crisping up.
- Rub barbecue sauce and brown sugar. Use your brush to spread the sauce and sugar on the ribs. The remaining heat from the grill will cook the sauce and caramelize the sugar to perfection.
- Plunge a toothpick into the meat. If it comes off cleanly and without resistance, your meat has been grilled properly. If the reverse happens, grill it indirectly and away from the heaping coals for about two more minutes.
Serve with mashed potatoes, tossed salad greens, and cold beer!
Here are additional tips to avoid ruining baby back ribs:
- Do not boil the ribs. Boiling will rob the meat of its tenderness and juiciness. You will come up with tough baby back ribs that will be toughened further by grilling.
- Never place your ribs on top of heaping and heated coals. It will burn the meat through and through. This is why you are advised here to place the coals on one side of the grill and let the indirect heat slowly cook the ribs that are placed on the remaining side of the grill.