Ribs.txt

The warm weather has me thinking about prok ribs. Thought I would share my secret sauce, I guess now making it public sauce.


Per rack of baby-back rib:

1 tsp Diced ginger (you know from a jar)
2 big cloves garlic (diced)
1 tbsp Kosher salt
1 tbsp suger
pepper to taste

Rub on rib rack and let sit in fridge for at least 1 hour, no more than 4.
After incubation period, rub with olive oil.

Here you have a choice:

IF YOU HAVE TIME TO SIT AROUND AND DRINK BEER FOR A FEW HOURS:
Rap those bad boys in foil and stick 'em off-heat on the grill fora couple hours. You want the wrap to keep in the juices, so don't be stingy on the foil.
Unwrap at some point to see how they are fairing, if the meat is detaching from bone, you are ready to take the wrap off, baste in BBQ sauce and finish on medium/high heat for a minute or two.

IF YOU HAVE KIDS:
Stick 'em in the oven @ 300 F for a few hours, until the meat is shrinking from the bone.
Finish them off on the grill as above.

IF YOU HAVE A SMOKER:
You don't need me to tell you how to cook ribs.