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.
This recipe is excerpted from Grillin’ with Gas.
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.
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The barbecue sauce burned to a crisp and I followed this recipe to the letter.
This was a very delicious recipe, I used it in a slow cooker and it turned out great!
This is a great recipe. I made a couple of changes, I used beer instead of water for the braising liquid and I couldn't lay my hands on a roasting bag so I used a roasting pan and sealed it well with aluminium foil. This meant the ribs needed a little longer n the oven. We have a charcoal BBQ, we used mesquite lump charcoal and the results were wonderful. Thanks Fred!
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