No offense to those chicken folks but here’s the real “finger lickin’ good” meal. These ribs are mouth-happy perfection. The key is slow-roasting heat combined with moisture to create steam that melts away some of the fat and softens the meat. I like to start these in the oven, but if you prefer to do it entirely on the grill, I’ve provided that method too. No matter which way you start the ribs, finish them over direct heat to get a nice carmelization of the sauce.
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Make Ahead Tips
You can grill- or oven-roast the ribs several days ahead and even freeze them. If you do freeze them, let them cool completely (in the roasting bag, if they’re oven-roasted) then drain off any liquid, wrap them well in foil or the roasting bag, and stick them in the freezer. Thaw before finishing the ribs.
Followed the recipe exactly using the oven bag then finishing on a charcoal grill. These were by far the best ribs I've ever made in my 30 years of fending for myself in the kitchen. Perfectly tender but just firm enough to stay together on the grill. The rub wasn't super hot, just gave a nice layer of flavor. The honey at the end was tasty. Thanks Fred!
These ribs are wonderful!!!Like all grill recipes, they require you pay attention to flare-ups and temperature.After applying the honey, I placed the ribs in the oven at low temperature while I used the grill for steaks and vegetables. A perfect summer dinner!
This is an excellet recipe. The flavors are spot on. For those of you who profess to be grillers, shame on you for leaving your grill. With any new recipe on the grill, you should monitor it very carefully as that each grill reacts differently. My cooking times were shorter as well and my crew is more into the spices, so we elected not to use the honey. Thank you Fred, we are going to try the burgers next.
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