Melt-Off-The-Bone Ribs
serves 2-4
These ribs are so good that they’ve ruined any other ribs for me. The secret? It’s not about the sauce. It’s about the tenderness of the meat. And the trick to that is boiling.
Read more about this recipe at Cook & Eat.
2 pounds back ribs (pre-cook weight)
Garlic powder
Black pepper
2 small onions, quartered
2 stalks celery, halved
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
BBQ sauce of your choice
prep: 30 minutes
total: 1 hour 50 minutes
large, heavy-bottomed pot
colander
grill
tongs
brush
1. Cut the rack of ribs into strips, about 2 bones each. Sprinkle with the garlic powder and black pepper, and place in a large, heavy bottomed pot. Cover with water, and add onions, celery and remaining herbs.
2. Bring to a rolling boil and then reduce heat slightly to keep it at a low boil for an hour and a half.
3 . Drain, and place the ribs on the barbecue and cook until they brown and start to crisp. Then, brush with barbecue sauce and reduce heat (if possible). Cook on one side for about two minutes or until the sauce starts to dry, then turn the ribs over and brush sauce on the other side, cooking until the sauce starts to dry.
2. Bring to a rolling boil and then reduce heat slightly to keep it at a low boil for an hour and a half.
3 . Drain, and place the ribs on the barbecue and cook until they brown and start to crisp. Then, brush with barbecue sauce and reduce heat (if possible). Cook on one side for about two minutes or until the sauce starts to dry, then turn the ribs over and brush sauce on the other side, cooking until the sauce starts to dry.
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