Simple and easy dalmatian coated salt and pepper rubbed ribs Grilled over charcoal and basted with a classic barbecue sauce.

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Baby Back Ribs

Baby back ribs are the star of this show. These lean, tender ribs come from the loin area of the pig. Their smaller size means they cook relatively quickly. When selecting your ribs, look for racks with good meat coverage and a consistent thickness. Avoid ribs that are overly fatty or have discolored spots.

Salt

A crucial ingredient for enhancing flavor and helping to tenderize the meat. Kosher salt or sea salt are excellent choices due to their larger crystals, which provide a more even seasoning.

Black Pepper

Freshly ground black pepper adds a pungent, slightly spicy kick that complements the richness of the ribs. You can adjust the amount to your personal preference.

TIPS & TRICKS FOR THE BEST BARBECUE GRILLED RIBS

You Don’t Need to Prep Ahead

Many people think barbecue ribs need extensive marinating.. However, it is not necessary to prep your ribs far ahead of time to achieve delicious results.

The secret to tender, flavorful ribs often lies in the cooking method itself slow and low heat. Rather than prolonged pre-treatment. For quick and easy ribs, a simple dry rub applied just before grilling is often sufficient. This technique creates a flavorful crust. Meanwhile, the cooking process develops internal moisture and tenderness. If you’re short on time, don’t let a lack of advanced prep deter you from making incredible ribs.

This Recipe is Simple

Forget intimidating, multi-step processes. Great barbecue ribs can be surprisingly straightforward. The core elements are high-quality ribs, a simple rub, and control over your grill’s temperature.

The beauty of a simple recipe is that it focuses on the fundamentals. It involves developing a deep smoky flavor. You achieve fall-off-the-bone tenderness. It also includes creating that signature barbecue crust. You don’t need fancy equipment. Just a basic charcoal or gas grill. Use some wood chips for smoke. A meat thermometer is also essential. The simplicity of the process allows you to concentrate on cooking joyfully.

Visual Cues Your Ribs Are Done

A meat thermometer is always recommended for food safety. However, you can also rely on several visual cues. These will help you determine if your ribs are perfectly cooked and tender. These visual indicators, combined with a quick poke, can tell you a lot about the doneness of your ribs:

• Bone Pullback: As ribs cook, the meat will shrink away from the ends of the bones. This exposes about a quarter to half an inch of bone. This is a strong indicator of doneness. Some people prefer more of a bit and that would require pulling the meat before the pullback.
• The Bend Test: Pick up a rack of ribs with tongs in the middle. If they’re done, the rack should bend significantly and almost crack in half, with the meat showing signs of tearing. If they’re stiff, they need more time.
• Color: The outside should have a rich, dark mahogany bark. The inside, when sliced, should be opaque and show a slight pink smoke ring (if you’ve used wood smoke).
• Tenderness to the Touch: When probed with a skewer or fork, there should be very little resistance. The meat should feel incredibly tender.

Remember, ribs are done when they are tender enough to pull cleanly from the bone without being mushy.

Can You Finish the Ribs in the Oven? Absolutely! A Versatile Approach

Yes, you can absolutely finish your ribs in the oven. This method is great if you’re looking for a more hands-off approach. It’s also useful if the weather isn’t cooperating for outdoor grilling. This technique is often used to ensure consistent tenderness and to add a final glaze without worrying about charring.

Initial Smoke/Grill (Optional but Recommended): For the best flavor, grill or smoke your ribs for 2-3 hours. This is optional but recommended. This will impart that smoky essence. You can skip this step if you don’t have access to a grill or smoker. However, the flavor profile will be different.

Wrap and Bake: The ribs should absorb some smoke or develop a nice crust first. Then, tightly wrap them in aluminum foil. Often, a splash of apple juice, broth, or cider vinegar is added to create steam. This helps keep them moist.

Oven Finish: Place the wrapped ribs in a preheated oven (typically around 275-300°F or 135-150°C). Bake them until they reach your desired tenderness. This can take anywhere from 1 to 3 hours, depending on the initial cooking and the thickness of the ribs.

Final Glaze (Optional): Once tender, remove the ribs from the foil. Brush them with your favorite barbecue sauce. Return them to a hotter oven or back to the grill for 10-15 minutes. This will allow the sauce to caramelize and set.

Finishing ribs in the oven is a fantastic way to achieve consistent results. This method is especially useful when cooking larger quantities. It also allows you to free up grill space for other items. It’s a testament to the versatility of this beloved barbecue dish.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Cutting Board

Chef Knife

Baking sheet

Meat thermometer

Basting Brush

SIMILAR INGREDIENTS TO

Coffee Braised Ribs w/ Peppercorn Grits

Smoked Ribs + Green Onion Gremolata

Deep Fried Ribs

ENJOY THIS RECIPE WITH

EDAMAME GRAPEFRUIT SALAD

DIRTY RICE STUFFED ONIONS

BROCCOLI AND SHISHITO PEPPER SLAW

RECIPE

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