How to make Fall-Off-The-Bones ribs!
Mmm... Mmm... Mmm... RIBS!
There's just something so delicious about a good plate of barbecued ribs. Served with a side of home-fries, cabbage slaw, skillet cornbread and baked beans - you've got yourself a plateful of Southern magic (and an impending heart attack...). Ribs are without a doubt, one of my favorite foods so over the last few years, I've tested recipe after recipe in search of the perfect ribs and have come up with something close to Heaven! I'm not going to give away all my secrets though... I'm just going to give you the "runner-up" in my culinary arsenol for cooking perfect ribs. To taste my perfect rib recipe, you'll just have to wait and watch out for 'Delaney's on First' to open. This one I'm giving you is more than exceptional though and as long as you follow the easy directions, you'll end up with perfect fall-off-the-bones ribs!
- Take your rack of ribs and peel the silverskin. Once peeled, set into a quick marinade of 1 part soy sauce, 1 part orange juice and one part water. Allow to soak for at least an hour at room temperature before continuing the recipe. Now would be a great time to enjoy a beer.
- Fill a large stock pot with water and add the whole cloves, onion, bay leaves, juniper berries, orange slices, Dr Pepper and peppercorns. Bring to a rapid boil.
- Carefully place the peeled ribs into the boiling mixture and reduce heat to medium. Cook uncovered for about an hour and remove ribs. Discard the liquid.
- Pat the ribs dry with a clean lint-free towel wiping off any leftover ingredients from the boil (bay leaves, peppercorns, juniper berries, etc...)
- Generously rub the ribs with a good quality seasoning rub. Don't go crazy here, but you want to season well. Set aside.
- Get your BBQ going with hot coals and once they're white hot, push them to the sides of the grill leaving the center of the BBQ free of coals.
- Set the ribs down in the center of the grill bone-side up taking care not to place them directly above hot coals.
- Sprinkle a hand-ful or two of hickory or apple-wood chips directly onto the hot coals and then close the lid and vents of the BBQ.
- Allow to smoke for 10 minutes with vents closed and then open them completely.
- Flip the ribs.
- Close the lid but leave the vents open and continue to cook for another ten minutes.
- Open lid and finish cooking with the lid off. (Coals may start getting cooler at this point but that's what we want here...)
- Five minutes before removing the ribs from the grill, "mop" with a good quality barbeque sauce on both sides.
- Allow to cool for a few minutes then serve with plenty of napkins!