Are BBQ ribs the perfect food, tests that theory with this easy recipe.
Barbecue ribs are great for anytime of year. And while grilling BBQ Ribs can also be "candied" during the process to enhance the flavor. This recipe requires time and is best when ribs are placed in the oven overnight or first thing in the morning for an afternoon meal.
Ingredients Slow Grill Rib Recipe:
Prepare Ribs by washing and drying. You can pat them dry with a paper towel.
Cut the rack of ribs in half.
Remove the white membrane from the back of pork ribs. If using beef ribs the backing may be hard to remove, no problem you can leave it on. Removal of the membrane allows the dry rub seasoning better penetration of the rib meat. The best method we've found for removing the white membrane is to ensure that your ribs have thawed out completely and are pliable. Once thawed find the approximate middle of the rack of ribs. Take a small dull butter knife and slip it just under the edge of the membrane between the meat. Slowly lift up toward the center of the rack. Lift until there is just enough room to work your finger under the membrane. Work both sides of the rack this way until the membrane is completely lifted from side to side. Now, with your finger under the membrane grab both sides of the membrane between your fingers and pull up. The membrane should start to loosen and pull away from both sides of the rack evenly. Once complete discard the membrane and any excess segments. Be sure to clean up the work area immediately with soap and water. We often use diluted chlorine bleach in water following the clean up to ensure that no bacteria is left on the work surface.
Generously sprinkle Jake's Tri-Tip, Steak and Rib Rub Dry Seasoning all over the ribs. Press the rub into the ribs to ensure it holds on.
Cover the barbecue ribs completely with foil. Place the BBQ ribs in the refrigerator and allow to rest for at least 1 to 1-1/2 hours.
Bring the oven to 210 degrees. Once the temperature is reached after the resting time place the foiled ribs in the baking pan. BBQ Ribs can be left in the foil/refrigerator overnight and cooked first thing in the morning if desired.
Place the pan with ribs in the oven and let cook for 7 hours at 210 degrees. By starting the ribs at 11 pm they will finish by 7 am. Or by starting them at 8 am they will finish by 3:30 pm.
During the last 30 minutes of cooking open the foil on top of the ribs and turn up the oven to 350 degrees. (During the cooking time ribs have become extremely tender and falling off the bone. It is at this point that we want to bring back a little texture to the ribs by drying them out a bit).
Remove and serve Slow Grill Rib Recipe.
To Candy the BBQ Ribs do the following:
1. Once the ribs have been brought up to 350 degrees and cooked remove them from the oven allowing them to cool for 3 or 4 minutes. Remove the foil, do not turn off the stove, in fact turn on your oven to the broiler setting at 350. Coat the ribs on both sides with one of Jake's signature barbecue sauces, Really Good Original Mild, Really Nice Medium Hot or Really Hot formerly Inferno. This process will bring up the sweetness in the sauce and create a nice crust. Once coated broil for two (2) minutes, remove, turn the ribs and coat again with sauce, cook for two (2) minutes, repeat this process two more times. Remove the ribs let sit for two minutes.
2. Serve and Enjoy.
This Barbecue Rib Recipe is tried and tested, sure to please!
This product was added to our catalog on Wednesday 20 September, 2017.