We made ribs last night and they were delicious, easily the best ribs we’ve ever made. Here are the ribs after they’ve been cooked on a low heat for six hours and before they went on the BBQ grill and got an extra coating of BBQ sauce.
The darker ribs are side ribs. The lighter ones are baby back ribs, though both got exactly the same treatment and were equally delicious. We followed an easy recipe from Food.com and it worked perfectly. The meat fell of the ribs just like Gawd intended. We didn’t have a clue about ribs until now. We used to think ribs had to be tenderized through boiling. But now we know: peel off the membrane from the ribs; massage the ribs with a rub consisting of brown sugar, paprika, etc.; wrap them twice in tinfoil; keep them in the fridge overnight; place them in the oven at 200°F / 95°C for six hours; let them cool down to room temperature; remove the tinfoil and reheat them on an outdoor grill with an extra coating of home made BBQ sauce. Beautiful. That’s how we’ll make them in the future now that we know how it’s done.