Aug 20, 2015

Rib Ticklin’

If you love beef on the grill but have been less than satisfied with how your grilled ribs turned out, you are not alone.  The best beef ribs are slow roasted or grilled over low heat for hours until the meat is literally melting off the bones. Most home cooks don’t want to spend hours at the grill watching and turning the ribs. Boiling the meat in a marinade, brine or juice mixture eliminates the need to cook the meat for hours yet achieves the same tender, finger-lickin’ results.  In addition, having the ribs precooked allows you to begin preparing earlier in the day freeing up your time for last minute things like salad and side dishes. You don’t even need to feel like you are cheating on the grilling—just say “all the best barbecue cooks are doing it this way”!
Try one of our tasty recipes today and be sure to stock up on napkins!

for the ribs:
15-18 spare ribs on the bone
1 cup bourbon (Old Williamsburg shnapps)
2 cups water

for the spice rub:
3 tablespoons dark brown sugar
3 tablespoons paprika
2 teaspoon ground black pepper
1 tablespoon garlic powder

for the sauce:
2 cups ketchup
½ cup honey
1/3 cup bourbon
¼ cup mustard
2 cloves garlic, crushed
1 teaspoon onion powder
2 tablespoons hot sauce, optional

Prepare the ribs:
Place the ribs in a wide stockpot.  Pour the bourbon and water over them and bring to a boil.  Cook one hour over medium heat until the meat is easily pierced with a fork. Remove from the liquid and pat dry. This can be done earlier in the day and refrigerated once the ribs are cooked.
Grill the ribs:
Grease the grill racks with an oil-dampene

d paper towel.  Preheat the grill on high for 10 minutes if you are using a gas grill.  In a charcoal grill, allow the briquettes to burn until uniformly grey.   Mix together all the spice rub ingredients.  Sprinkle spices on the ribs, coating generously.  
Turn off two burners and lower the remaining one to medium on a gas grill or arrange the charcoal to cover 1/3 of the bottom of the barbecue.  Arrange the ribs on the rack over the area that has no flame or coals.  Close the grill and allow ribs to cook for 45 minutes.  The temperature in the grill should be between 300 and 325 degrees. 
Combine all the sauce ingredients in a medium saucepot.  Bring to a boil and continue to cook until sauce is thickened, about 15 minutes.
Open the cover and spread the sauce liberally over the ribs, turning to coat both sides.  Grill 15 minutes longer or until meat pulls easily away from the bone.  Spread with more sauce before serving.

Here’s an even simpler version:

2 1⁄2-3 lbs beef ribs
16 ounces barbecue sauce; original or hickory flavored

Place the ribs in an 8-quart stockpot. Add enough water to cover ribs. Mix in about 1 cup barbecue sauce to the water. Cover, and bring to a boil.  Reduce heat. Simmer covered for 2 hours, until ribs are tender.  This can be don’t a few hours before dinner.
Preheat gas or charcoal grill to medium.
Remove ribs from water and place in a large bowl. Brush the ribs generously with additional barbecue sauce.
Transfer ribs to preheated grill. Close grill lid. Grill for 10 to 20 minutes, basting generously with barbecue sauce & turning often. Be careful not to overcook the ribs, as they will dry out

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