Everyone loves a good rack of ribs, that's why Rib Fests are so popular. Every summer almost every city dedicates a weekend to celebrate the "RIB" but Rib Fests can be pricey, you can do it at home just as well if not better and who wants to wait for Rib Fest to enjoy a good rib?
Not Jay Eatz. I am going to let you in on my "Triple Threat" cooking method I use on ribs and they come out fall off the bone delicious every time. Before we get into the cooking method the first key to success when cooking ribs is selecting quality back ribs at the grocery store. Being a Canadian and all I went with a perfectly cut fresh Canadian Pork back rib. You want a rib that still has some meat on it, sometimes the butcher may get a little close to the ribs when they are boning a pork loin. Avoid purchasing packages of ribs when you can see the rib bones from left to right with no meat covering them. I also try to avoid the frozen two pack cryovac ribs as they are typically left over ribs that were on sale once upon a time fresh at the store and they couldn't sell them all and froze them. It is also hard to get a good look at the ribs when they are packed in pairs in the cryovac be it fresh or frozen. Try to avoid super fatty ribs and ribs that appear to not be well trimmed.
By now you may be asking yourself, what is this "Triple Threat" cooking method all about? Here goes, the three threats are boiling, baking and barbecuing. Now you might be asking yourself boiling?? Some barbecue enthusiast and foodies may tell you that boiling ribs is sacrilegious and by doing so you will loose all the pork flavour of the ribs. Typical boiling recipies say to boil the ribs for 45 minutes. Well Jay Eatz says they are wrong. The key is to do a quick boil and the pork flavour will remain. Fill a large pot 3/4 full with water and bring to a boil. Cut your rib in half and place in the boiling water for about 10 to 15 minutes. You basically just want the pork to change colour. This quick boil will allow for the meat to fall clean off the bones after the other two cooking stages.
Pre-heat the oven to 275 degrees. Remove ribs from the boiling water and place in a 9x12 glass baking dish. Give the ribs a good coating with some of your favourite BBQ sauce. Add one can of Carib Lager to the baking dish (substitute alternative lager at your own risk).
Cover with aluminum foil and bake for 2.5 to 3 hours basting occasionally during the last 45 minutes.
You want to remove the ribs just before they start to fall apart so don't forget to check on them.
Now for the final threat, the BBQ. By now the ribs are already cooked and this final step is to sauce the ribs and add some char to them as well as to develop some bark. I had my BBQ pre-heated to medium as my meal was meat with a side of meat, pork sausage.
Liberally cover your ribs (both sides) with your favourite BBQ sauce. Let the sauce caramelize, turn and apply more sauce allowing time for further caramelization. Repeat this step until a nice saucy bark develops on the ribs.
Remove ribs from the grill, portion, plate and serve.
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