ingredients
- Racks of ribs (pork baby back ribs are recommended)
- Ginger ale, about 2 liters per 2 racks of ribs (Coke, Sprite, etc. can also be used--the carbonation and sugar break down the meat and tenderize it, and the infused sugar carmelizes nicely when grilled)
- 1Soak ribs overnight in ginger ale, refrigerated, at least 12 hours. The ribs should be as submerged as possible, at least 90%.
- 2Cover ribs with foil and bake at 300-350 for 3-5 hours still in the ginger ale. It might help to drain off a little ginger ale first if your pans are really full. It also helps to put a cookie sheet under the pan to catch spills and make handling easier, especially if using foil pans.
- 3Carefully drain ginger ale and refrigerate the ribs for at least 2 hours. After baking, the ribs will be so tender they will fall apart if not handled carefully. Refrigeration solidifies them for grilling. You may give them a preliminary coating of BBQ sauce at this point while they’re still hot.
- 4Grill over medium-high direct heat for about 10 minutes a side, slathering with a good BBQ sauce. Some people like the rib edges and tips blackened. Grill to your taste.
- 5Remove from heat. Gorge. Repeat as necessary.
This is how i roll.
LOL
Myth #1: Boil ribs to make them tender
A lot of folks boil their ribs. Don't do it! You wouldn't boil a steak would you? When you boil meat and bones, you make flavorful soup. That's because water is a solvent that pulls much of the flavor out of the meat and bones and makes the meat mushy. Boiling also removes vitamins and minerals. That's why the water is cloudy when you're done. That's flavor in the water. DOH! Taste tests have shown that ribs are most flavorful when roasted. If you are in a hurry, you are better off steaming or microwaving ribs and then finishing them on the grill or under the broiler. Just don't boil 'em if you want max flavor! If you boil ribs the terrorists win.
Myth #1: Boil ribs to make them tender
A lot of folks boil their ribs. Don't do it! You wouldn't boil a steak would you? When you boil meat and bones, you make flavorful soup. That's because water is a solvent that pulls much of the flavor out of the meat and bones and makes the meat mushy. Boiling also removes vitamins and minerals. That's why the water is cloudy when you're done. That's flavor in the water. DOH! Taste tests have shown that ribs are most flavorful when roasted. If you are in a hurry, you are better off steaming or microwaving ribs and then finishing them on the grill or under the broiler. Just don't boil 'em if you want max flavor! If you boil ribs the terrorists win.
This may sound like i'm contradicting myself but this really is a simple, short time consuming way to cook ribs.
I've been using this method for over 20 years and it's dynamite. And really very simple. Hour and a half cooking time. 10-15 minute prep.
Take 2 slabs, make sure you pull off the silver skin on the inside of the ribs before cooking. This lets the marinate penetrate while cooking. If you dont know what I'm talking about do a YouTube or Google search.
Cut them into 1/3's. About 4 bones each. Line a roasting pan with aluminum foil or it will be a bitch to clean after your done. After inserting the ribs in pan, pour about a 1/4 cup of vinegar into the pan. Cover the ribs with about 8 ounces of Wishbone Italian dressing. Cover the pan with another sheet of foil and put the lid on. Cook them on the highest your oven will go. 500-550 for an hour and 15 minutes. When their done they will be pulled back from the bone about and inch or so. This is good. Take them out, and move them to a hot grill. Gas or charcoal. Either one. Cover them in your favorite BBQ sauce. I like a sweet one myself. Char them to your liking.
You dont want the liquid to evaporate while cooking or use too much as well. The more you do this the better you'll get. I also tear up and crumble small pieces of aluminum foil and insert them between each rib while their cooking in the oven. This gives the air room to circulate and cook better. Don't over crowd the pan otherwise they will not be as tender when their done. Enjoy.
I've been using this method for over 20 years and it's dynamite. And really very simple. Hour and a half cooking time. 10-15 minute prep.
Take 2 slabs, make sure you pull off the silver skin on the inside of the ribs before cooking. This lets the marinate penetrate while cooking. If you dont know what I'm talking about do a YouTube or Google search.
Cut them into 1/3's. About 4 bones each. Line a roasting pan with aluminum foil or it will be a bitch to clean after your done. After inserting the ribs in pan, pour about a 1/4 cup of vinegar into the pan. Cover the ribs with about 8 ounces of Wishbone Italian dressing. Cover the pan with another sheet of foil and put the lid on. Cook them on the highest your oven will go. 500-550 for an hour and 15 minutes. When their done they will be pulled back from the bone about and inch or so. This is good. Take them out, and move them to a hot grill. Gas or charcoal. Either one. Cover them in your favorite BBQ sauce. I like a sweet one myself. Char them to your liking.
You dont want the liquid to evaporate while cooking or use too much as well. The more you do this the better you'll get. I also tear up and crumble small pieces of aluminum foil and insert them between each rib while their cooking in the oven. This gives the air room to circulate and cook better. Don't over crowd the pan otherwise they will not be as tender when their done. Enjoy.
