It took me a long time and a lot of experimentation to get ribs right. There are thousands of recipes about how to make your ribs fall-off-the-bone moist and flavorful. Most involved way more work than I was willing to do. I mean, who has time on any regular basis to boil, dry rub, marinate, and then slow cook for 12 hours?!?
These work for those days when you want to grab a rack at the grocery store on Saturday morning and eat them Saturday night.
The quality of the ribs matters. I have found Costco to be surprisingly consistent in providing good ribs. You want ribs with a decent amount of meat on them and a bit of fat.
1 rack of beef ribs
3 T salt
2 T coffee grounds (I use a French Roast ground for a drip coffee pot)
2 T dried oregano
1 T cumin, ground
3 t sweet paprika
2 t black pepper, ground
1 t red pepper flakes
1 t turmeric
1 t ground cloves
2 t dried, ground garlic (not garlic salt)
Wash ribs and pat very dry. Remove excessive fat. Brush with canola oil.
Mix all the spices and herbs together. Massage into the ribs. Wrap in aluminum foil. Let stand for an hour at room temp. If using much later in the day, place in fridge. Bring out ribs about an hour before they go on the grill.
While ribs are sitting, prepare sauce.
Bring your barbecue up to high heat (around 700 degrees). Unwrap ribs. Sear ribs on both sides. Rewrap in aluminum foil. Turn grill down to low heat (around 300 degrees). Cover and cook for two hours.
If you are using a charcoal or wood grill, sear the ribs over the hot part of the fire. Move ribs to the side, wrap in aluminum foil, and keep off direct heat until wood or coals burn much cooler.
After two hours, check ribs. They should begin to be well done and meat should almost peel off the bones. Baste the ribs in the sauce, cover and continue to cook for another 15 minutes. Repeat this process three times for a total of two hours and 45 minutes cooking time.
Gently tug at one of the ribs. If it releases from the rest of the meat you are ready. If it still holds firm, baste and cook another 15 minutes.
Chipolte Barbecue Sauce
1 white onion, finely diced
4 cloves garlic, crushed
15 oz diced tomatoes (canned works well)
3-4 chipoltes in adobo
2 T honey
2 T brown sugar
2 T tamari (gluten free soy sauce)
2 T red wine vinegar
2-3 t salt
1 T dried oregano
2 t paprika
1 t cumin, ground
Juice of 1 lime
Heat 1 T canola oil in a sauce pan. Saute the diced onion until translucent, about 8 minutes. Add the garlic and saute for another minute. Add the remaining ingredients and heat through.
Either use an immersion blender to puree the sauce or remove from heat, cool a bit, and transfer to a regular blender to puree.
Place pureed sauce back in the pan (or leave it there if you used an immersion blender). Simmer for 30 minutes, until a bit thickened.
Use this to baste the ribs.
You can set a bit aside and warm for dipping sauce.
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