Beef or Pork Ribs

By SMorrissey

I like this recipe because it gives you step by step on how to prep the ribs before you start.

Ingredients

• Barbecue Ribs:
• Marinade:
• Vinegar Sauce
• Bbq Rub (makes About 1 Cup):
• Vinegar Sauce (makes 2 1/2 Cups):

Details

Servings 6
Preparation time 60mins
Cooking time 180mins
Adapted from grilling.betterrecipes.com

Preparation

Step 1

BBQ dry rub:

In a sealable, clean container large enough for all the ingredients, combine the ingredients and seal the container. Shake the container briskly to completely and evenly distribute all the ingredients. Unused dry rub can be stored in the container until needed in the future.

Vinegar Sauce:

In a medium bowl, whisk together all of the sauce ingredients. Use immediately, or cover and store in the refrigerator up to 1 week.

prepping the ribs:

1. If your ribs have not been already trimmed by the butcher, trim them as follows:

2. Place the ribs meat-side up, on a cutting board. There is a line of fat at the base of the ribs; cut along it to remove the rib tips, they're composed of cartilage and add nothing to the ribs. Turn the meat over, rib-side up.

3. Cut off the flap of meat on the inside of the ribs. (The reason for removing these pieces is that they will burn well before the ribs are done. You can marinate and season these flaps with the rest of the ribs and grill them over direct heat for 15 minutes, turning once. They are delicious.)

4. With the rib-side up, work a sharp knife under the tough, silver, skin-like membrane that covers the bones. Working from one rib to the next, pull the membrane off the rib. (For a better grip, grab the membrane with a paper towel.) The membrane may tear and you may have to start over, but be patient -– removing the membrane allows the spices and smoke to penetrate the ribs, and makes the ribs much more attractive and easy to eat. This is also a good time to partially slice between each rib, to make separating them later easier.

creating the marinade:

In a shallow, plastic or non-reactive pan or bowl large enough to hold the ribs, mix together 1 cup cider vinegar, 1 cup cider, garlic, bay leaves, 2 tablespoons hot sauce and the salt.

marinating the ribs:

1. Put the ribs in the container with the marinade, turn to coat, cover with plastic wrap and refrigerate at least 8 hours or up to 16 hours, turning once during this time.

2. Remove the ribs from the pan 2 hours before you plan to cook them and pat them dry. Discard the marinade.

the dry rub:

1. Sprinkle the ribs all over with 1/2 cup of the rub, patting it on with your fingers. Cover and refrigerate about 1 1/2 hours.

2. Remove the ribs from the refrigerator and let sit at room temperature for 1/2 hour before grilling; this will help prevent the meat from "seizing up" and becoming tough when placed on the grill.

creating a basting spray:

Mix the remaining 3/4 cup cider vinegar, 3/4 cup cider, and 1 tablespoon hot sauce. You will apply this basting liquid to the ribs about once every hour or so with a spray bottle.

grilling the ribs:

1. Prepare a charcoal fire or preheat a gas grill for indirect grilling over low heat.

2. Place ribs on the grill, meat side down, and grill the ribs, covered, until they are crispy, and the meat has pulled back from the bone, 1 to 3 hours, depending on the heat of your grill. Spray the ribs with the vinegar-cider mixture every so often, and turn them during grilling. If using charcoal, add more coals and chips as needed (check after an hour or so).

3. If the ribs are done before you are ready to eat, wrap them in heavy-duty aluminum foil and place them in an indoor oven on very low heat, up to 1 hour.

service:

Remove the ribs from the grill, spray or baste with any remaining basting liquid, and sprinkle with the remaining the 1/4 cup of rub. Serve as is, or accompanied by Vinegar Sauce (see recipe).