Wednesday, July 20, 2011

How To: Fall-Off-The-Bone Ribs

I have decided to start a new "How To" series for my blog. The reason being so that all of you can access cooking technique tips (per the label), without having to search through other recipes. For example, this post will deal with cooking preparation of ribs, and my next post will be a recipe for a Rum & Coke marinade. Hopefully this will help you more easily find what you are looking for! (Let me know how you like the format).

Now, onto the good stuff...
I'm just throwing it out there--I love me some ribs. And seriously, what better than biting into the perfectly cooked rib, finding it to fall of the bone with ease, and nearly melting in your mouth. Oohwee! My favorite method to achieve this most wonderful sensation is by utilizing the oven and the grill. The oven helps for the perfect texture, and the grill gives the meat a soulful, smoky flavor.

Here's how it should go:
1) Flavor up your ribs using a marinade or a dry rub (whatever you prefer).
2) Place ribs on foiled baking sheet, and in oven at 350 F for 20 minutes per side.
3) Lower the temperature to 250 F, cover the ribs with foil by making a tent over the baking sheet, and then tucking the foil under the baking sheet (important that it is well sealed, or the marinade may burn), and continue cooking for about the next 2 hours.
4) To check the ribs- poke with a fork. If the meat is coming off the bone, you're good to go. If not, continue cooking at 250 F checking on every 15-20 minutes.
* The ribs by now should have the right texture.
4) For a nice charred, grilled flavor, place ribs on grill over direct flame for 5 minutes per side.

Enjoy perfection!

P.S. Does anyone else have a preferred cooking method? Please share the love if so!

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