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Back to Basics: Simply delicious barbecue ribs
A simple solution to making your own tender, tasty ribs at home
Barbecue pork ribs differ greatly in their preparation, the part of meat used, and in their texture and flavor.
Ribs differ so greatly that they are often differentiated by region — with versions such as, Memphis-style, Texas-style, Kansas-city style, Carolina-style to name a few. With such a variety of options for a single style of meat preparation, it’s easy to understand why this meal appears in restaurants and homes all over the country.
Many restaurants build their reputation solely on well-prepared pork ribs. These restaurants are popular because customers can enjoy delicious ribs while avoiding a lengthy, complicated preparation process and the necessity to buy extra equipment such as a smoker.
With these summer months, the popularity of ribs is at its peak. While preparation of ribs takes some time, this article will show you an easy way to prepare ribs that does not require a smoker and will taste equal to — if not better — than those from your favorite restaurant. And as the perfect complement to ribs, I’ll show you how to make flavorful twice-baked herb bread.
The simplicity of this rib recipe is thanks to a major trick that produces a delicious texture in which the rib meat becomes so juicy and tender that it simply falls off the bone. The trick is easy — precook your ribs by boiling in salty water for 90 minutes before continuing with the rest of the cooking process
This recipe is not pushing for a boiled meat flavor, but demonstrates how best to use boiling as a precooking method. Precooking ribs in boiling water helps you to get the best of both worlds — a tender, soft-cooked meat balanced perfectly with an authentic BBQ flavor, no matter if you finish them on the grill or in the oven.
Other tricks that are key to simplifying the rib-making process are to cut each rack of ribs into four to five pieces before you precook in the boiling water for easier manipulation; and to never remove the rib membrane, which holds the ribs together during cooking and serving. If the ribs are not precooked, the membrane needs to be removed, but in this recipe, the membrane gets nicely cooked and does not have any impact on overall flavor and texture.
After the ribs start precooking, the next step is to prepare the marinade. Using a large mixing bowl, add all ingredients in any order. To eliminate the number of dirty dishes, use the same bowl to coat the ribs and to do the marination.
Out of all the ingredients in the marinade, the most important ingredient is honey. Honey provides a gentle sweet flavor and allows for delicious caramelization. Another important ingredient is ketchup, which nicely complements the honey flavor with its acidic undertone and is a natural enhancement to the ribs’ color.
The next key ingredient in the marinade is finely chopped onion. While onion powder is possible to use, my recipes most often call for fresh onion as it enhances the flavor much more. Garlic also is a must and I recommend using a small hand grater over a garlic press to get a little more of the garlic flavor out. If you wish to save time though, you can use onion and garlic powder as substitutes. And, to add a little more acidity to the marinade, add juice from one lemon.
After all remaining ingredients are added (see recipe), the marinade needs to be thoroughly hand-stirred to make sure that all are nicely combined. Lastly, briefly process with an immersion blender to combine all ingredients together. Do not over-process the marinade because small pieces of the onion will be beneficial for the overall ribs flavor and will provide a nice textural element.
When the ribs are cooked, they need to be cooled to room temperature before placing them into the marinade. Cooling can be sped up on a cooling rack but can also be sufficiently completed on a baking sheet with rims. When cooled, place the ribs into the large mixing bowl with the marinade and thoroughly cover and coat the ribs using your hands or a spatula. Cover the bowl with plastic wrap and leave the marinating ribs in the refrigerator for at least 1 hour or up to overnight.
Your ribs can be finished on the grill or in the oven. Both grill and oven need to be preheated to 400 degrees. To prepare on a grill, it is best to use indirect heat to prevent them from burning. If prepared in the oven, place the ribs on a rimmed baking sheet in the center of the oven. Place the ribs on the grill or a baking sheet with the bone parts facing up and brush with part of the marinade (about half).
After cooking about 10 to 15 minutes, turn the ribs so they are meat side up and brush with the remaining marinade. Then let them grill or roast until an appetizing glazed surface is reached. This typically takes between 10 to 15 minutes but can take much longer — do not rush this last part, and remember that if it doesn’t look perfect, it is not done.
It is best to serve your ribs with a variety of sides and sauces. I recommend serving with fresh tomato and lettuce, dill pickles, and pickled pepperoncini, and my favorite — creamy horseradish — as well as mustard, ketchup, and the twice-baked herb bread.
Herb Bread
Typically, I start preparing the twice-baked herb bread while the ribs are marinating. The type of bread depends on your preference, I typically use whatever white bread is around. Preparation of this twice-baked bread is also a perfect way of using older bread that is a bit stale.
First, cut half of the bread into even quarters, and then make cuts almost all the way through the individual slices, but make sure to leave the slices still connected. Next carefully spread herb butter between each slice, and when done, wrap each quarter in tinfoil.
Place your tinfoil loaves into a preheated oven until the butter melts and turns crispy. It is best to place in the oven at about the same time as the ribs so all parts of your delicious meal come together at about the same time.
Tom Slepicka is the founder of www.cookinghub.com, and is a recipe creator, culinary instructor, chef, and a consultant. You can reach him at tom@cookinghub.com.
Recipes
BBQ — Honey Pork Ribs
4 servings
Active Time: 2 hours
Total Time: 3 1/2 hours
Do you like when pork ribs slightly fall apart and then melt in your mouth like butter? Then I'm sure you are going to love my original recipe.
Ingredients:
For precooking ribs:
2 racks (about 6 to 7 pounds) of pork ribs*
2 teaspoons salt
Marinade:
Juice from 1 large lemon
1 tablespoon extra-virgin olive oil — adjust if needed
1 tablespoon frying oil — adjust if needed
1 cup of honey
3/4 cup of ketchup
1 medium onion, peeled and finely chopped
6 cloves of garlic, peeled and grated
2 teaspoons salt
1 teaspoon ground pepper, ideally freshly ground
2 teaspoons smoked paprika (or substitute for regular paprika)
Optional: 1 teaspoon chili powder (spicy)
Optional: 1 teaspoon ground cayenne pepper (spicy)
1 teaspoon ground mustard
*This recipe will work with any kind of pork ribs. I prefer to use loin back ribs (also called baby back ribs).
Best Served with:
Twice-baked herb bread or any regular bread
Lettuce, tomatoes, and other fresh vegetables
Dill pickles
Pickled pepperoncini
Dijon mustard
Whole grain mustard
Ketchup
Creamy Horseradish
Directions:
Precook ribs.
Note: Precooking ribs is essential — the final ribs will be nicely falling apart and will be really juicy.
First, ensure the meat is properly rinsed under cold water.
For easier manipulation, optionally cut each rack of ribs into 4 to 5 pieces.
Necessary: Do not remove the membrane in order to let ribs hold nicely together during cooking and serving. During precooking, the membrane will cook to the point of not impacting the flavor and texture while preventing the ribs from falling apart.
Place a large pot on a high heat burner, add 2 teaspoons of salt, briefly stir, and add ribs.
Cover with a lid, bring to a boil, lower the heat to medium, and cook for 90 minutes.
Remove the ribs from the water and spread them on a cutting board or cooling rack to cool at room temperature before placing them into the marinade.
Prepare marinade: Place into a large mixing bowl: Juice from 1 large lemon; 1 tablespoon extra-virgin olive oil; 1 tablespoon frying oil; 1 cup honey; 3/4 cup of ketchup; 1 onion — finely chopped; 6 cloves of garlic, grated; 2 teaspoons salt; 1 teaspoon ground pepper; 2 teaspoon smoked paprika. Optional is 1 teaspoon chili powder; 1 teaspoon ground cayenne pepper and 1 teaspoon ground mustard. Thoroughly stir with a whisk until nicely incorporated (about 1to 2 minutes).
Briefly process with an immersion blender for about 30 seconds (do not process to smooth — leave some pieces of onion in.
Marinate the ribs: Make sure that the ribs are fully cooled and add them into the marinade.
Cover the ribs with marinade using your hands or a large spatula.
Cover the bowl with plastic wrap and let ribs marinate in the refrigerator for 1 to 2 hours (or overnight).
Grill or roast in the oven:
Important: If using a grill, grill preferably with indirect heat with the lid closed (do not have the fire under the meat but on the sides).
Preheat the grill to 400 degrees.
Place ribs on a grill (placing the bones part up), and brush with part of the marinade.
Grill until the appetizing glazed surface is reached (about 10 to 15 minutes). Then turn and brush the ribs with the remaining marinade.
Grill until the appetizing glazed surface is reached (about 10 to 15 minutes).
To roast in the oven: Preheats oven to 400 degrees.
Place ribs on a baking sheet (placing the bones part up), and brush with part of the marinade.
Roast in a preheated oven for about 10 to 15 minutes. Then turn and brush the ribs with the remaining marinade. Roast until the appetizing glazed surface is reached (about 10 to 15 minutes).
Serve ribs with twice-baked herb bread and a side of creamy horseradish, mustard, and whole grain mustard.
Source: Tom Slepicka
Twice-baked Herb Bread
4 servings
Active Time: 30 min.
Total Time: 30 min.
Great side for ribs, steaks, and more!
Ingredients:
2 x 1/4 loaf of bread *
8 tablespoons herb butter — adjust if needed
* Best is to use a rustic loaf or caraway bread, but it works great with any kind of white bread. Darker bread can be used, too, but it won’t allow the herb butter to stand up as much. Cut 1/2 loaf of the bread into even halves.
Directions:
Set oven to preheat at 350 degrees (optionally up to 400 degrees).
On each quarter of the bread, cut individual, and yet connected slices. The key is to not cut entirely through as you are slicing the quarter, so that all slices stay connected along the crustside.
Spread between each slice herb butter. Wrap each quarter of the bread in tinfoil and place on a baking sheet.
Place in a preheated oven and bake until all butter melts and the bread turns crispy on the surface (about 25 to 30 minutes).
Source: Tom Slepicka
Good to know
Boiling ribs before further cooking makes them very tender and helps them nicely come off the bone. Ribs are naturally a tougher meat, so boiling them turns them into super tender delicacies.
If you precook (boil) ribs prior to cooking, do not remove the membrane. The membrane allows the ribs to hold nicely together during cooking and serving. During precooking, the membrane will cook to the point of not impacting the flavor and texture while preventing the ribs from falling apart. If your ribs are not precooked and are going directly onto the grill, smoker, or oven, the membrane needs to be removed.
There are three most popular cuts of pork ribs: Loin ribs (also called baby back ribs), St. Louis ribs, and spareribs. Any kind of pork ribs would work for this recipe, so you can select them based on your preference.
— Loin ribs (baby back ribs) are from the area around the loin, and are a leaner meat than any other kinds of ribs. They are also typical for shorter and curvier bones. These ribs are the most popular but also usually the most expensive.
— St. Louis ribs are typical for their uniform rectangular shape, and their meat is fattier than loin ribs’ meat since they are taken from part of the belly.
— Spareribs are the largest ribs, consisting of St. Louis ribs and the top part of the bones and cartilage with some additional meat. Some believe that these are the tastiest of the rib versions, while others do not enjoy the texture of the top portion of the meat.
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