1 – 2 racks of Baby Back Ribs (pork loin back ribs or Canadian back ribs), rinse and lightly salt, if desired.
Cooking spray a 9x13 pan, roasting pan or Dutch oven and arrange racks in pan. Racks may be sliced into portions (4-9 rib sections) and may be layered to fill pan. Use 2 pans, if necessary, rather than overfilling.
Add about 3 cups of water to pan. Seal with aluminum foil or lid and bake in preheated oven at about 200º - 250º for 2 ½ - 3+ hours. Refrigerate for several hours, or overnight*. Ribs tend to fall apart easily if they are grilled while still hot out of the oven.
Preheat grill and cook ribs on medium heat for about 4 -6 minutes on each side, just long enough to heat through and cook sauce. Brush with plenty of barbeque sauce before turning.
*Ribs may also be frozen after baking for a quick meal or barbeque later. Remove from freezer the morning (or night before) needed and grill as instructed above or place on grill while frozen, but cook at a slightly lower temperature for longer amount of time, until hot throughout.
Boiling ribs is also an option (slow-cooked method is my personal favorite). Place ribs in large pot and cover with water. Place on high heat until boiling, then reduce heat and simmer for about 20 minutes. Foam in pan may be removed from the top of pan with a metal spoon. Cook on grill as instructed above.
4 comments:
That sounds good I like to grill them differently but since it is almost winter that is a good idea.If you want more recipes or if you want to take a look at the collection of tips I have for grilling you can visit http://www.cookingandgrillinoutdoors.com
Those sound delicious! Thanks for sharing all your great recipes :)
Susan:
I have made these twice since the cooking class and they are divine!
Kim
I have made these twice since the cooking class too, and they are delicious! I also made that dessert you taught the same night!
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