Ribs - General Directions

Do not boil the ribs. If boiled, they will not absorb the marinade.

Always trim all the surface fat and remove the membrane.

For the best taste, marinate the ribs for 8 hours in the refrigerator.

Baste the ribs periodically throughout the cooking process but not during the last 15 minutes. (This allows any bacteria to cook off.)

Brown Paper Bag Technique
Cook the ribs before your guests arrive. As soon as they are done, transfer the ribs to a large grocery paper bag, meaty side up. Fold the end of the bag closed and staple it shut. Be sure not to press the top of the bag into the surface of the ribs or the marinade will rub off. Place the bag in a 140 F oven for up to 1 hour. Then serve the ribs. The ribs "steam" in the bag adn the paper absorbs the fat.

Cutting the Ribs
Never cut sides of ribs into individual portions prior to marinating and cooking. It causes the meat to dry out. Also, wait at least 5 minutes after removing the ribs from the heat before cutting them. This allows the meat a chance to rest so the juices don't all run out.

Grilling
Preheat your grill to medium (325F). Brush the cooking grate with a flavorless oil and place the ribs on the grate meaty side up. Place a heat-proof dish with hot water to one side of the grill, this will help keep the ribs from drying out. Cover the grill. Keep the heat regulated to 325F.

If you're not using a rib rack, turn the ribs over every 10 minutes. Occasionally during cooking, baste the ribs with extra marinade. Grill the ribs until the meat begins to shrink from the ends of the rib bones.

Approximate times: pork baby back and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes.

Oven Roasting
Preheat oven to 350 F. Place the ribs on a wire rack, meaty side up. Place the rack on a foil-lined baking sheet on the middle oven rack. Place a small pan of hot water in the bottom of the oven, and roast the ribs until the meat begins to shrink from the ends of the bones.

Brush the meaty side with reserved marinade twice during the cooking process. Do not turn the ribs over.

Approximate times: pork baby back and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes.
--------------------------------------------------------------

Marinades, Glazes, Rubs
Chipotle Maple Barbecue Sauce

Spicy Pomegranate Glaze
Sweet Hot Cue Sauce