I like to call this recipe: Attention Deficit Disorder Ribs. It is hard for someone like myself to spend 6 hours on a dish and that is why they are called A.D.D. ribs.
Hardcore BBQ-ers will tell you that real ribs must be cooked over low heat for hours upon end to produce authentic ribs. I, too, enjoy ribs cooked in this fashion, and I usually get these at my favorite BBQ joint or let someone else cook them and have me over for dinner.
For those who like to “push the easy button” on ribs and still get tasty, “bone sucking” results, there are two time saving endeavors: parboiling and using your oven. “Parboiling” quite simply means to boil to make softer. This technique usually means that you will cook the food long enough to make it softer but not totally “done”. In this recipe, you will parboil the ribs to soften them but will finish cooking the ribs on the grill.
This recipe gives you grilled flavor and charring, minus the time. For those with gas grills, this will save you from using an entire can of propane!Print
- 2 full rack pork ribs (enough for 4 people) *** I once made the mistake of buying beef spare ribs because everything in my grocery store was in spanish!
- salt, pepper – I prefer freshly ground pepper and sea salt, It does make a difference
- Your favorite BBQ sauce, either homemade or store-bought. I prefer Stubb’s Spicy Chipotle Sauce but they offer mild and medium options as well. ***In my personal facebook poll, Stubbs came in as the favorite store-bought sauce with Sweet Baby Ray’s a close second.
Take ribs and remove the outer membrane.
Bring a large pot of water to boil
Put the ribs in the water and let boil for 40 minutes
Take the ribs and place them in a 9X13 pan that is covered in foil (this will cut down on clean up!). Lightly brush with olive oil, then cover with salt, pepper and sauce on both sides. Let the ribs marinate in sauce for 30 minutes in the refrigerator.
Meanwhile, heat up your grill to medium/medium high heat.
Place ribs on the grill, baste with additional sauce. Grill on each side for 15-20 minutes, or until there are distinguishable char marks and the sauce begins to carmelize.
Serve with coleslaw, tater tots and **texas toast!
** I buy texas toast from the publix, found in the freezer section, and place the pieces on the top burner of the grill while the ribs cook on the lower burners. This gives the toast nice grill marks and cooks them perfectly. I also put the frozen taters tots on a foil packet and let them cook on the lower burners at the same time. Great served with Chipotle cilantro cole slaw. Essentially, your whole meal has been cooked on the grill and there is no need for the back and forth from the kitchen to the backyard.