Ribs can get leathery on the grill unless you tenderize them first or cook them very slow and low. Utilize the power of steam to tenderize and speed up the process. Double-wrap each seasoned rack in heavy foil and grill, lid down, over direct medium heat for an hour, turning once. Unwrap the ribs and discard the foil, fat and juices. Finish the ribs by grilling them bone side down on direct medium heat, basting with barbecue sauce, until they are slightly charred, 10 to 15 minutes. Ways to give ribs a head start, pg. 340 in 12,167 Kitchen and Cooking Secrets.
12,167 Kitchen and Cooking Secrets
In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.
Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.
Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.