Looking for a delicious recipe for Memorial Day barbecue ribs?
Like so many Americans, I enjoy firing up the grill for a Memorial Day barbecue. This recipe for barbecued baby back ribs will have all the folks gathered ‘round your grill eager to get the ribs onto their plates and into their bellies. It’s based on an award-winning recipe from Dr. BBQ, author of Dr. BBQ’s Big-Time Barbecue Cookbook.
Note: I cook my ribs in a Big Green Egg, but any barbecue grill—even a gas grill—will work.
Ingredients for delicious Memorial Day BBQ ribs :
3 slabs of baby back ribs, cut in half, membrane off* and ribs washed
1 cup of your favorite commercial or homemade dry BBQ rub
1 cup honey
1-½ to 2 cups apple juice
2 cups of your favorite BBQ Sauce
* Removing the membrane: Carefully slide an implement, such as a fish skinner (available in the sporting goods department), the tip of a butter knife or the tip of a meat thermometer between the membrane and a bone near the end of the rack of ribs. Rock the implement back and forth gently to loosen the membrane until you have enough space to slide your finger under it. Using a paper towel, pull up the membrane and slowly peel the membrane off.
1. Cover the ribs with the rub, putting about two-thirds on the meaty side and one-third on the boney side. Allow to stand at room temperature for 30 minutes before grilling.
2. Set your Big Green Egg or other barbecue grill for indirect cooking, maintaining a constant temperature of about 325 degrees F. I usually add a handful of cherry wood chips to the perimeter just before cooking for added smoky flavor.
3. Cook the ribs for one-and-a-half hours, using a rib rack if you need it to have sufficient space for three slabs of ribs. Using a drip pan will help avoid flare-ups. After an hour-and-a-half, remove ribs to a flat pan or cookie sheet and brush them all on both sides with the honey.
4. Place the ribs in an aluminum foil pan with about one-inch of apple juice in the bottom, standing them on end in the pan if necessary to get them to fit. Cover with foil and continue cooking for about one hour, replenishing the apple juice if needed to maintain liquid in the pan. Test the ribs by inserting a toothpick to determine if they are tender.
5. When ready to serve, transfer the cooked ribs to a medium hot grill. Brush with BBQ sauce and heat for a few minutes, flipping them to heat both sides. Cut into pieces and serve.
This delicious recipe for Memorial Day barbecue ribs will not let you down.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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