You know a perfectly grilled slab of ribs when you see them—and taste them! The meat practically falls off the bone. Each bite is fork-tender, and melts in your mouth.
How do you create these perfectly grilled ribs? One easy tip is to prepare them before you even put them on the grill. Read the steps in this article and try them at your next barbecue, and you will see what a tremendous difference it makes.
You have to boil the ribs before grilling them, ideally a day before the big barbecue or dinner. Just dump them into a large pot of boiling water, add salt for flavoring, and then lower the stove temperature until you have just a whisper of a simmer. Leave them there for at least two hours, checking frequently to see if you need to add water.
At the end of the two hours, drain the ribs and then place in a bowl. Add generous amounts of your barbecue sauce. Toss the meat so that the ribs are evenly coated with the mixture. Cover with a plastic wrap and then refrigerate at least overnight, to allow the flavor to penetrate the meat.
Once you’re ready to barbecue the ribs, light your grill and then allow the coals cool a bit until they’re just warm, glowing embers. This prevents the grills from getting burned, and that barbecue sauce from turning into a charred, disgusting mess. Once you have the temperature under control, place the ribs on the grill.
Get a fresh mixture of barbecue sauce and a brush. Grill each side of the rib for about 10 minutes (depending on the size), and then brush sauce before flipping it over to cook the other side. Keep turning the ribs, and brushing more sauce at each ‘cycle.’
Now your ribs are ready to serve! Prepare simple sidings, like mashed potatoes or salad, to balance the barbecue sauce’s rich and intense flavors. If you’re holding a barbecue party, you may also want to grill fish as a lighter and healthier alternative for people who cannot eat meat. Grilled vegetables can also be made into a flavorful antipasto or added to a salad or pasta.
For more grilling tips, read our article on grilling fillet mignon.
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