How to Cook Delicious, Moist, and Falling Off the Bone Ribs
Do you love ribs moist, juicy and falling off the bone delight? You can count on it.
There are very few things on this earth that make my mouth water like a slab of moist, tasty, falling off the bone ribs. The following techniques may seem a bit unconventional, but let me assure you I have never been disappointed. Even though there were a few scares when I first started cooking ribs this way, I am now clearly past the panic stage.
First off, I prefer to use pork ribs instead of beef ribs because they tend to be more manageable and the meat is more tender from the get go. This is not to say that you cannot use beef ribs, of course you can, I just like pork ribs a little bit better. So, now that you have your slab of ribs, the next step is to cut them into segments as wide as a hand… or, if you have a pot big enough then no worries.
Now, it is time for what most people consider to be a blasphemous act… put the ribs in a deep pot, fill the pot with water to cover the ribs by about one inch, and leave them to boil on some sort of heat source for about thirty minutes. Once the thirty or so minutes of sacrilege is over… pour the water out of the pot and let the ribs rest in the empty pot until you decide what heinous thing you will do to them next.
A few options are listed below in no particular order of importance or preference:
Option A: Pour barbecue sauce, or a sauce of your choosing… over the ribs in the pot, re-ignite the heat source, and let them cook another twenty or so minutes. This option normally produces very moist ribs with a hearty barbecue or other sauce flavor and they do fall right off the bone. I’m salivating right now.
Option B: Similar to the above, only after you pour the sauce on the ribs… take the ribs to your nearest grill and give them about seven minutes on each side. This should typically produce ribs that have a more smokey flavor, with a nice crispy exterior, and the interior will still be deliciously moist with falling off-the-bone goodness.
Option C: A combination of the aforementioned, instead of a sauce, use spices and herbs of your choosing like garlic, pepper, paprika, cayenne pepper, onions, tangerines, etc…. Then either cook the ribs in the pot for another twenty, or let them sit and absorb the spices and/or herbs a bit and then cook, or throw them on the grill for about seven minutes on each side. As a substitute to a grill, or a pot, it is also possible to use this thing called an oven at about 400 degrees Fahrenheit for about fifteen to twenty minutes or so.
I hope you enjoy the ribs, I know I will. If for some reason, this just doesn’t do it for you and you did not enjoy the ensuing food-induced coma… please write and let me know what happened. We can all learn from each other’s experiences and hopefully learn to appreciate life more. If you did enjoy it, that’s what I’m talkin’ about! Of course, I would also appreciate your insight as well. Happy Ribbing! From… The Ribernator