Now that we are into April I am hoping it is safe to assume that we are steadily working towards warmer weather in Canada. With this being said, grilling season is upon us- and that’s only for those of us that the grilling season actually ever ended. Yes that’s right, some committed grillers will continue to grill even in the dead of winter with a foot of snow on the ground. Regardless of your devotion to grilling, something that I think everyone wants to know is how to cook a great rack of ribs on the barbeque. You know the kind of ribs I’m talking about, the ones that have a crisp exterior but still manage to be extremely tender on the inside, not too fatty, and have an amazing glaze all over the outside. Let me tell you my friend that this dream is within your grasp, friends and family will be so impressed they may even start calling you the king (or queen) of the Q!
To make amazing ribs on the BBQ you will need the following tools:
- Oven thermometer
- Basting brush
Step 1: Buy Back ribs – Otherwise known as “baby back ribs”. Generally these ribs have more meat and are more tender. Allow at least one pound (500 g) raw weight of ribs per person.
Step 2: On the concave surface of all ribs is a thin, translucent membrane. This membrane is tough and will prevent any flavouring to get to the rib meat, and so should be removed. To remove this membrane Insert a metal spoon handle under the membrane at one end of the rib rack and detach a corner. Then grab the detached flap and gently tear it away from the ribs. It should come off in one clean pull.
Step 3: Back ribs can be grilled without prior cooking, i.e. from raw. The best way to do this is to use the indirect cooking method. Heat the barbecue to about 250°F (120°C), turn off one side and place ribs on the “off” side. If using barbecue sauce start basting after thirty minutes, and continue until ribs are cooked and tender, between 1 and a half and 2 hours should do. Turn ribs every 20 minutes or so. If using a rub, apply before you start grilling. If using charcoal, wait until coals have died down, bank the coals to one side, and grill on the other side. Keep the lid of the barbecue down, and try to maintain a temperature of 250°F (120°C) throughout the cooking process.
Step 4: If you want your ribs to crisp up on the outside move the ribs to a spot on the BBQ that will expose them to medium-high direct heat. Cook them for around 5 minutes longer per side, but be careful not to burn them.