The very first thing to be done when barbecuing ribs is to rinse them clean, use cold water to rinse them making sure that any and all debris is rinsed away and you are left with a clean and dry slab of meat . This next step is a must if you want your ribs to come out tender and fall off the bone.
Skinning your ribs – This can be done by your butcher if you ask them to but if you purchase your ribs prepackaged you will have to do this yourself. The easiest way to skin your ribs and remove the membrane is to begin by inserting a small knife just under the edge at the end of the rack, grab it with your fingers and work them under this “skin” slowly pulling it away from the meat, doing this too quickly will result in the membrane tearing and ripping and you will have to begin again. Once you have it started to get a paper towel and grab it on both sides and continue pulling, this will give you a really good non slip grip on it and make the removal much easier.
To Season or Not to Season – You are now ready to season your ribs and get them ready for the barbecue. There are those that prefer a dry rub and this is the point you would generously add that to your ribs and depending on your recipe, let them set for a while or not prior to barbecuing, Others prefer to have their ribs wet and even then there is yet another decision, so you add your sauce before or after your barbecue them. Here are a couple of my favorite recipes, give them a try this Memorial Day weekend or give them a try even sooner.
Simple BBQ Ribs at allrecipes.com – It does not get much simpler than this, boil and bake is a hard as it gets. A lot of people think that you lose flavor when boiling your meat first, but I have cooked mine this way for years and they have always come out amazing. Be sure to follow steps 1 & 2 above before to start this recipe.
BBQ Ribs On A Gas Grill – This is a bit more involved recipe, but if you have a gas grill, give this one a try. Clicking on the link will take you to the recipe that also gives you a very in depth, step by step instruction on how to make these ribs. I love to add a squirt or two of siracha sauce to spice up the recipe so if you like a bit more of a kick, add some in.
Homemade Kansas City Style BBQ Sauce
This is an awesome sauce to use on any cut of ribs. It comes from one of my favorite websites called Skinny Taste, so check it out and give it a try. I am also including a couple recipes for side dishes because ribs are definitely not enough all alone.
Macaroni Salad with Tomatoes – This is an interesting twist on your traditional macaroni salad and one that I really enjoy for a change. For a twist on this you can use green olive in place of the black, it gives it an interesting flavor that I really like.
Corn-on-the-cob – This is a must at any barbecue I have and nothing taste better than grilling your corn. You can do it as simply as rinsing it and sticking it on the grill or you can trim away some of the husks so that the flames penetrate the kernels more. When serving your corn, have some butter ready and I like to have Parmesan cheese powder, sriracha hot sauce, black pepper and you can add anything else you like to season it up. I also like to cut both ends of the cob so that they are neat before they go on the grill, but leave enough at the bottom so you can use it like a handle.