Ribs - The 2 Step Method to Amazing Results
Posted by Julia Smith on
Juicy. Meaty. Succulent. Saucy. Delicious. Just a few of everyone's favourite descriptors for ribs. We've been getting a LOT of compliments on our ribs lately. Ribs aren't a cut I often get to indulge in because they almost always go to customers first (there just aren't that many ribs on a pig!) but with all the fuss people were making, I just couldn't resist taking some home with me. So now I'm torn between raving about our ribs and trying to keep a lid on them so I can keep more for myself. You better try this recipe quick before I change my mind and delete this blog ;)
- Wash ribs racks in cold water. Remove membrane from the backs of the racks if necessary. Pat racks dry with paper towels.
- Season liberally with your favourite rib spice rub. Arrange racks in a large roasting pan either on edge or meat side up. Add 1 can of beer to pan . (I like IPA or Pale Ale. Dry Apple Cider also works well). Add enough water to bring liquid to 1 inch level in your pan. Cover pan tightly with foil.
- Bake in 400 degree oven until tender and meat is starting to pull away from the bone ends. (About 2 hours depending on the number of rib racks in your pan). Allow racks to rest and cool in the liquid in the covered pan. Cut larger racks in half and refrigerate until ready to grill. This can be done a day or two ahead.
- Grill on lowest setting on the BBQ turning frequently and basting with your favourite sauce until nicely caramelized. This will take roughly 30-45 minutes depending on your grill type and the number of racks being grilled, so be patient and don`t turn up the heat. Enjoy.
Alternatively, if you haven't got the BBQ fired up yet, add your favourite bbq sauce to the beer or cider and just cook longer in the oven.
To keep learning, join our mailing list for a weekly email including recipes, news from the farm, upcoming events, and more: