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| There are many ways to prepare ribs and everyone has their favorite. We suggest that you pre-cook spareribs before BBQ-ing them. Either boiling them or roasting them in the oven can do this. We have found that the boiling method yields a more tender rib and as a bonus, you then have a great pork stock to use in other recipes. Boiling the ribs should be done at least a day or two before grilling for the best tasting ribs. So, here is the low down on the ribs using this method: |
| Quarter the onion, carrots and celery stalks. Cut the garlic bulb in half length wise. Place ribs in a large stockpot. Add the carrots, onion, bay leaves, peppercorns and 2 Tbsp. Kosher salt. Add enough water to the stockpot to cover the ribs and other ingredients. Bring to a boil over medium heat. Reduce heat and simmer for 1 hour. Remove ribs and transfer to a broiler pan or similar shallow baking pan using tongs, as they are boiling hot. You can discard the tasty stock if you wish (how dare you!). If you keep it, simply strain it through a colander or similar type straining device, let it cool in the fridge, skim the fat and then fill storage containers with the broth and freeze for use in other recipes. It’s always great to have homemade stock available. It adds great flava when used in place of water for rice, chili, gravy, etc. |
| OK, now that we’ve had a lesson on stock fabrication, let’s get back to the ribs. Let them cool a bit so you can handle them. Season both sides of the meat generously with garlic salt, fresh cracked pepper. Be pretty generous with the seasoning. Don’t over do it but definitely don’t be shy. Once all of the meat is seasoned, cover with foil or plastic wrap and refrigerate over night. |
| Alright, now for the actual BBQ-ing part. (Before we go any further we must state for all of you hard core true BBQ fans that YES, the ribs and chicken for this game night are technically GRILLED and NOT BBQ-ed because BBQ-ing is “slow cooking over a low heat for hours on end”. Yes, we know. Thanks.). Start with a hot grill. This recipe calls for your favorite BBQ sauce. Doctor it up a bit if you like. You’ll want the sauce cooked onto the meat; to the point where it is sticky, gooey and has those little crusty charred (tasty!). The key to this method is a hot grill and constant turning of the meat, followed by just as constant slathering of BBQ sauce. Do the ribs first. Remember that the ribs are already cooked so all you are doing is getting the BBQ sauce on there “just right”. This should not take more than 10 minutes. Put the sections meat side down on the grill. Replace the cover in between turning and saucing, this will keep the flames down and will add that smoky BBQ flavor. It is important that the ribs get good grill marks and some “charred-ness”, for lack of a better word, before you start with the BBQ sauce. Check them every minute or so and turn when this charring effect has been achieved. Once both sides of the pieces are “charred” (not burnt) its time to add the BBQ sauce. Using a brush, brush it on and turn the pieces. You will honestly have to do this “brush and turn routine” about 5 – 6 times before they are done. Before brushing with more sauce, make sure that the previous application of sauce has caramelized and is cooked on. Once they are gooey and sticky enough, place back on the shallow baking pan, give one last generous brush of BBQ sauce and place in a warmed oven (250 degrees) to let rest for 10 –1 5 minutes before serving. |