Who doesn't love ribs?!? There are as many recipes and variations for making BBQ ribs as there are people who eat them, but I thought I'd share my favourite way of making them.
Based on a recipe from Mark Bittman, the secret to these ribs is that they are cooked 3 different ways, each method adding a different layer of flavour to the outcome. These are great for parties as well because almost all of the cooking is done ahead of time, and you can hold them until you are ready to crisp them on the grill and serve.
We've made these with both pork and beef, back and side ribs and the process is the same for each - pick whichever cut you like best and enjoy!
Prep Time: 30mins Cooking Time: 4-6 Hrs
• Ribs (beef or pork - back or side) 1 rack per person
• Salt & Pepper
• (optional) some rough chopped onion, celery or carrot
Braising liquid, i.e:
• 1 Lg bottle of Dark Beer (i.e. Stout or Porter) -or
• 1 can Beef Broth -or
• 1 can Cola
• BBQ Sauce (optional)
Step 1: Preparing the ribs
Using a sharp knife make a slit in the membrane on the underside of the ribs and using a piece of paper towel, grip the membrane and peel it off the rack of ribs. Cut the racks into pieces that will lay flat into the bottom of a heavy pot. Generously salt and pepper each side of each piece.