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Grant's Ribs of Doom
I could eat these ribs every day of the week. Come to think of it I have. The recipe might be a tad controversial due to the fact that I simmer my ribs before grilling them. This supposedly angers the BBQ gods which mandate slow cooking over an open flame (wood) for like a billion hours. That's all well and good if you like your ribs so dried out and nasty that you can't tell which is bone and which is meat. If you are from the fall off the bone school like me, try these bad boys.
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pork or beef ribs. I like pork. I just think it takes BBQ sauce flavors better. My price club sells 10 lbs. racks for dirt cheap so I buy those. A pound a person is a good rule of thumb for ribs. |
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hot sauce |
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soy sauce |
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assorted herbs i.e. basil, oregano, thyme. anything you prefer. |
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BBQ sauce (Midnight Grill kind of course) |
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salt and pepper |
Place ribs in large stock pot. Something large enough to facilitate completely submerging the ribs. Coat ribs with hot and soy sauce. Then salt and pepper to taste. Let sit for as long as you have. Overnight in the fridge is better.
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When completed marinating, fill pot with water. Enough to cover ribs. Add herbs to water. Use your judgment on amounts . Bring to boil then reduce heat to medium-high and cover. I find that 15-20 minutes per pound is a good measure of cooking time. You know they are ready when the meat has receded about an inch from the end of the bones. Make sure to move the ribs around every once in a while because they do like to stick to the bottom.
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When ready to grill, drain ribs
thoroughly. The key to grilling these is indirect heat, meaning not exposing
them to the open flame. This requires having an upper rack in your grill, the
higher up the better. Place the ribs in a pre heated grill on the rack over a
medium-low flame. I like to give each side about 5 minutes cooking time before I
start basting with the BBQ sauce. Continue cooking with the lid closed, turning
and basting every 5-7 minutes. Make sure to keep an eye for flare ups. You can
have a charred door stop in a matter of a minute. You don't require a long
cooking time due to the fact that they are just about done cooking from the
boiling. You want to get them to a nice glazing point and crisp around the
edges. If you like them more blackened, just prolong the cooking time and place
them on the main grill rack. When complete, like any prepared meats, let them
stand for about 5 minutes before carving.
