Let's start with the basics
Baby back ribs. The most common and easiest to find. They are smaller, meatier and leaner than other types.
1.
Baby back ribs. The most common and easiest to find. They are smaller, meatier and leaner than other types.
1.
Spareribs. These are larger with flat bones. They have more connective tissues, so after a long cooking time, they’ll get very tender.
2.
Baby back ribs. The most common and easiest to find. They are smaller, meatier and leaner than other types.
1.
Spareribs. These are larger with flat bones. They have more connective tissues, so after a long cooking time, they’ll get very tender.
2.
St. Louis-style ribs. These are spareribs with the rib tips removed. They have a more uniform, rectangular shape and are trickier to cook.
3.
Meat: – 2 racks of baby-rack ribs
Marinade: – 3/4 cup chicken broth – 3/4 cup soy sauce – 1 cup sugar – 6 Tbsp. cider vinegar – 6 Tbsp. olive oil – 3 garlic cloves
Spice rub: – 2 tsp. salt – 1 Tbsp. paprika – 1/2 tsp. chili powder – 1/2 tsp. pepper – 1/4 tsp. garlic powder – Dash cayenne pepper
Grill
1.
Grilling utensils
2.
Meat thermometer
3.
Let's learn how to make them
Prep the meat. Remove the silverskin, a membrane over the underside. Loosen with a knife to tug it off.
1.
Make the marinade. Combine the marinade ingredients. Place the meat in a shallow dish with the marinade mix. Refrigerate overnight.
2.
Give the meat a spice rub. Combine the rub ingredients. Remove the meat from the marinade and pat dry. Rub the spice mixture on all sides of the ribs.
3.
Grill. Preheat to medium heat and then oil the grates. Place the ribs on the grill and cook them covered, over indirect medium heat for 30 minutes on each side.
4.
After an hour, move to direct medium heat and cook for 20-40 minutes, or until tender. Occasionally, turn and baste with the reserved marinade.
4.
Check for doneness. Once the meat begins to pull away from the ends of the bones, pierce it with a fork. It should glide through easily.
5.
Let rest. Let rest for 10 to 15 minutes. Using a sharp chef’s knife, carefully cut them into two-bone sections.
6.
Enjoy!