For fall-off-the-bone, finger-lickin’ ribs right at home, get to the meat of the matter and follow these simple tips.
For fall-off-the-bone, finger-lickin’ ribs right at home, get to the meat of the matter and follow these simple tips:
Pick Your Cut: Baby back ribs are a common choice for home cooks, as they’re both meatier and easier to cook. Spare ribs are fattier and have more bone than meat, but are also more flavorful. It’s up to you!
Remove the Membrane: Score the underside of one rib on the end of the rack with a knife. Use your finger to loosen the membrane, then pull the membrane off the entire length of the rack. If you have trouble keeping hold of it, try using a paper towel to get a better grip.
Save the Sauce: For best results, add barbecue sauce in the last 15-20 minutes of cooking.
On the Grill: If you want to cook your ribs completely on the grill, cook them low and slow off heat at 250 -300°F. This technique requires a lot of monitoring to keep the right temperature and can be time consuming, so if you want an easier option, try this next shortcut.
In a Pouch: After seasoning your ribs, allow them to rest 30 minutes at room temperature, then place them in a pouch made of aluminum foil and seal tightly. The pouch traps in the moisture and lets the ribs steam in their own juices for extra tender results. Cook in a 300°F oven for 1½-2 hours, until the meat barely peels away from bone. Remove ribs from the oven, add barbecue sauce, then finish on the grill for a little extra smokiness, charring and caramelization of the sauce.
Ready for ribs? Drop by our meat department and get grilling!