| Quick Baby Back Ribs |
From "Ask DIY"
episode ADI-514 |
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Q: How can I fix ribs that are so tender they just fall off the bone? A: (Paul Sturkey, DIY cooking expert) The main secret to tender ribs is this: Have the butcher remove the thin membrane that covers the back of the ribs, called the "back strap" (figure A). Or you can do this yourself; just use paper towels if necessary to get a good grip on the membrane, and pull it off. Be sure not to pull in an upward direction -- just pull low, close to the ribs. Removing the back strap will cut cooking time by about half. Ingredients: Four slabs pork baby back ribs (back strap removed)
1/4 cups kosher salt
Black pepper
1/3 cups granulated onion
3 tablespoons granulated garlic
3 tablespoons paprika
1quart water
1 quart barbecue sauce Steps: - Heat grill to medium high (or preheat oven to 375 degrees).
- Combine spices in a small bowl, then season ribs on both sides with spice mixture.
- Brown ribs on both sides and coat with barbecue sauce.
- Place in heavy-gauge roasting pan. Add water to pan and cover.
- Bring ribs to the boil on top of stove or on the grill.
- Place in a 375-degree oven or on a covered grill for 1-1/2 hours.
- Remove from oven and uncover.
- Serve with a fresh coating of barbecue sauce.
RESOURCES :
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Model: 0696210290
Author: Kristi Fuller
(April 2000)
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Weber's Big Book of Grilling
Model: 0811831973
Author: Jamie Purviance
Chronicle Publishing Company
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Model: 076790673X
Author: Rick Rodgers
Broadway Books/Random House, Inc.
Website: www.randomhouse.com
Cooking in the Outdoors (Basic Essentials)
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Author: Cliff Jacobson
The Globe Pequot Press
Old Saybrook, CT 06475
Phone: 203-395-0440
Fax: 203-820-2329
The Best Recipe: Grilling and Barbecue
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Author: Editors of Cook's Illustrated
(2001)
To order this title from Amazon, click here.
Boston Common Press
Boston, MA 02445
Phone: 617-232-1000
Email: webmaster@bcpress.com
Ribs: A Connoisseur's Guide to Barbecuing and Grilling
Model: 1585741714
Author: Christopher B. O'Hara
(2000)
The Lyons Press
New York, NY 10011
Phone: 212-620-9580
Fax: 212-929-1836
Where There's Smoke, There's Flavor: Real Barbecue -- The Tastier Alternative to Grilling
Model: 0316513397
Author: Richard W. Langer
(2001)
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Phone: 212-522-8700
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(2001)
Simon & Schuster
New York, NY 10020
Phone: Private
Fax: Private
Email: ssonline_feedback@simonsays.com
Website: www.simonsays.com
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