Before cooking take a Phillips
screwdriver or a pair of scissors and take off the membrane on the back
of the ribs.
Going in the direction of the bones, put the
screwdriver under the membrane and get your finger or thumb under it.
Removing that membrane will make them a lot more
tender. (more tender? OK I wasn't an English major)
over a low fire (275º - 300º). The lower heat
takes longer but makes them more tender.
When ribs are
done, use a brush (or a mop) to paint them with sauce. Turn ribs
frequently and paint each time.
turning and layers of
sauce will allow the sauce to caramelize as it cooks on the ribs and
give it/them a better flavor.
Wrap each slab in foil with sauce
them. Seal foil and bake @ 300º for about 2-3 hours.
after 2 to see how they are doing…they can get too tender and
fall off the bone)
until 2 hours before BBQing.
Bring ribs to room temp. and BBQ on grill painting with sauce and
letting sauce caramelize a bit. Remove from
grill and cut into individual pieces.
I usually Cook ribs in a pressure cooker to remove fat.
Sometimes, in place
of water in the pressure cooker,
I use soy sauce
which gives a little
different flavor. Or, some ribs in soy sauce and some in water.
Beer (flat) is
also an option.
Paint ribs with sauce as they cook, again, on a
second cooking is mainly to heat them and to
I’ve found it doesn’t stick to well to hamburgers
but is pretty good
anyway. (B-B-Qued bacon/cheese burgers…. I’m ready)
Call me and
I’ll come over and cook…...