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Well, I'm really not a rib fan, cuz it's so hard to find good ones. But I can't resist a good sale either and bought 8 pounds of ribs for $4.00. It's getting a little cool for the outdoor grill, but that's what helped the ribs cook slower. There's probably just as good in the oven. A smoker would be best.
And YUMMERS!!! Easy and DEELISH!!
The hardest part is pulling the membrane off the back of the ribs. I left some on and need to use a knife next time I guess. I think next time I'll also trim out some of the bones. You know how it alternates meat-bone-meat-bone-meat-bone-meat. I'll cut out the middle bones so I have pieces that have meat-bone-meat (next piece) meat-bone-meat.
Anyway I fixed a drip pan on one side of the grill and turned on the burner in the other side. Wash your ribs and give them a good rub of 2 tablespoons salt, 2 tablespoons pepper and 1 tablspoon cayenne mixed together. If you don't want the heat of the cayenne (which gets balanced by the sweet sauce later) use paprika or chili powder. Cook them on LOW about 3-4 hours (250 degrees). I turned them every hour or so. Next time I'm going to put a little pan of soaked wood chips over the flame side to get some nice smokiness going.
If you cook them in the oven, just put them on a rack over a baking pan.
Here's the EASY glaze - warm 1/2 cup honey and 1/2 cup ketchup and sprinkle in a little chili powder. Brush it on when the ribs are almost done. A couple coatings will make them just right!!
Make a lot cuz these ribs are TO DIE FOR!!!
And YUMMERS!!! Easy and DEELISH!!
The hardest part is pulling the membrane off the back of the ribs. I left some on and need to use a knife next time I guess. I think next time I'll also trim out some of the bones. You know how it alternates meat-bone-meat-bone-meat-bone-meat. I'll cut out the middle bones so I have pieces that have meat-bone-meat (next piece) meat-bone-meat.
Anyway I fixed a drip pan on one side of the grill and turned on the burner in the other side. Wash your ribs and give them a good rub of 2 tablespoons salt, 2 tablespoons pepper and 1 tablspoon cayenne mixed together. If you don't want the heat of the cayenne (which gets balanced by the sweet sauce later) use paprika or chili powder. Cook them on LOW about 3-4 hours (250 degrees). I turned them every hour or so. Next time I'm going to put a little pan of soaked wood chips over the flame side to get some nice smokiness going.
If you cook them in the oven, just put them on a rack over a baking pan.
Here's the EASY glaze - warm 1/2 cup honey and 1/2 cup ketchup and sprinkle in a little chili powder. Brush it on when the ribs are almost done. A couple coatings will make them just right!!
Make a lot cuz these ribs are TO DIE FOR!!!
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