Barbequed Ribs
I’m not sure how it works where you live but here in Canada, it’s pretty normal for us to shovel a path to our BBQs in the name of a good meal! So in honour of this, I am posting a great BBQ rib dinner. These ribs fall off the bone and melt in your mouth; they may even fall apart on your grill – well worth it, I promise.
Serves 4 – 6
2 Racks of pork ribs (usually about 1.5 kg/3 pounds each)
Salt
Pepper
1 (425ml – 455 ml) bottle of your favourite BBQ sauce (I use Diana’s Original), plus extra for glazing.
Preheat your oven to 450.
Using a sharp knife, score (slash) the membrane that lines the back of the ribs and then season both sides of the ribs liberally with salt and pepper.
Place the racks on a baking sheet and bake for 30 minutes.
Meanwhile:
Pour the entire contents of the BBQ sauce into a large pot (large enough to hold the ribs after) and then use the BBQ sauce bottle to add 3 bottles of water to the BBQ sauce in the pot; mix well.
Bring the marinade to a boil and then drop it to a simmer.
When the ribs come out of the oven, add them to the pot, completely submerging them in the marinade (you may need to cut the racks in half). You may also need to add more water to the pot, you want about an inch from the top full of the marinade.
Bring the pot to a boil and then drop the heat to a simmer. Let the pot simmer for 2 ½ hours. Alternatively, you can cook the ribs in a 250 oven for the 2 ½ hours.
At this point, the ribs can be cooled and stored or grilled.
Grill the ribs long enough to heat them through and get grill lines; brush the extra BBQ sauce on the ribs just before placing them down on the heat, this will help the caramelize and get the pretty colour.
Notes:
- I don’t eat pork (as a personal preference) but everyone tells me they’re the best they’ve ever had.
- Ribs are NOT low fat so the key here is moderation and serve with two veggie sides!
