Main Course - Baby Back Ribs
by Lee Gibson
|OK, here's my favourite way to do ribs. I grew up eating my dad's country-style ribs cooked in barbecue sauce (which is pretty darn good, and even better when you make it with beer). However, I find that I prefer ribs prepared separately, and adding the sauce as a condiment on the side. Here is a simple technique, that can be embellished (with sauces, glazes, and rubs) to your liking.
- 1 Rack Baby Back Ribs (half a rack per dinner-size serving per person)
|A note on cooking beers: Shiner Bock is what I use. If that's not available in your area, use a non-bitter dark beer. I expect things like Killian's Irish Red or Bass Ale would be good. Red Hook would likely be too bitter. Much as I love a pint of Guinness, cooking with it is nasty. Avoid.
Put the ribs into a tall saucepan on medium heat. What you want to do is form the ribs into a cylinder, and then drop that cylinder into the saucepan. The ribs should be standing up on end, running vertically along the walls of the saucepan. Pour about 1" of beer into the bottom of the saucepan, and cover. Let the ribs simmer and steam for about 20 minutes to half an hour.
While the ribs are steaming, fire up your grill. If you're using charcoal, you should have done this about 20 minutes ago.
At this point, pull the ribs out of the beer. They may well be a scary grey color: That's OK. You may, if you wish, put a dry rub on the ribs now. Lysander's makes several very nice products. Or, you can just use some black pepper, some salt (kosher or sea salt works particularly well) and whatever leaps out of the spice rack at you.
Grill the ribs for about 7-10 minutes per side, brushing with your glaze if you so desire.
If you wish to serve your ribs with sauce (which is my preference), here is a recipe that I enjoy.
|2 per rack
|Time to Make