I can’t think of anyone, man, woman, or child who doesn’t like ribs. Fall apart tender, juicy, sweet or savory, ribs are a mainstay of summer and always an eagerly anticipated treat.

As in a lot of grilling or barbecue, folks tend to feel strongly about the right way to cook ribs. Some elevate the cooking of ribs to a sacred family secret that can only be passed on to worthy heirs. From the preparation of the ribs to the cooking process, arguing methods can be futile. So, take my advice as merely another woman’s opinion, even though my method is right, of course.

Beef ribs have their own following, but we prefer pork ribs. There are two basic types of pork ribs, back ribs, commonly called Baby Back Ribs and spareribs. Baby back ribs come from the loin portion of the pig’s back and tend to be small and meaty. Spareribs come from the rib section of the pig and are usually long and thin.

The absolute best way to prepare ribs is to smoke them. End of story. Smoking ribs, does however, take all day, from 8 to 11 hours and although it doesn’t take constant attention, it does require that you tend to the smoker frequently to maintain a constant internal temperature. This is done by adding a few coals and wood chips at a time every 20 minutes or so. Smoking is cooking with indirect heat very slowly over a long period of time. Other methods can produce great tasting ribs, but none will compare to the traditional smoking method.

True BBQ Baby Back Ribs

For complete, step-by-step instructions on smoking,, visit our online cooking class archives for our class on ‘True BBQ Baby Back Ribs’.

The preparation for ribs is less controversial. The first step is to remove the membrane on the rib side of the rack. To do this, insert a knife tip to separate the membrane. Once you have loosened a corner, you can grab it and pull it away from the rack. It is a little difficult at first, but once you get it going, it generally will pull off in one or two large pieces. Once the membrane is removed, it is time to apply a rub. Rubs are mixtures of sugar, salt, spices and herbs. Rubs should be rubbed generously all over the ribs. For best results, do this the night before you cook them.

Sauces should be added or rather slathered on during the last hour of cooking when smoking or in the last 30 minutes if grilling. Applying the sauce too soon can result in burning because of the sugar content in the sauce.

Some people par-boil ribs before grilling to partially cook them to assure they cook fully or are tender. We do not subscribe to this method because we feel that the pork looses flavor when boiled and the texture of the meat is compromised. If you want a quick way to cook ribs, the following is our favorite quick grill method. The recipe looks long, but the long list of ingredients are for making your own rub and sauce.

Prep time: 1 hour Cooking time: approximately 2 hours

Quick Grilled Ribs

5-6 pound baby-back pork ribs

For rub:

• 1 cup sugar
• 1/2 cup coarse Kosher salt
• 1/4 cup onion salt
• 1/4 cup garlic salt
• 1/2 cup paprika
• 1/4 cup chili powder
• 2 Tablespoons ground pepper
• 1 teaspoon celery powder
• 2 teaspoons mustard powder
• 1 teaspoon coriander
• 1/2 teaspoon cinnamon

For sauce:

• 1 Tablespoon garlic, minced
• 2 Tablespoons scallions, chopped
• 1/2 Tablespoon unsalted butter
• 2 cups gf catsup
• 2 Tablespoons honey
• 1/3 cup brown sugar
• 1 Tablespoon pure maple syrup
• 2 Tablespoons molasses
• 1/2 cup dry white wine
• 5 Tablespoons freshly squeezed grapefruit juice
• 1 teaspoon lime juice
• 5 Tablespoons port wine
• 2 Tablespoons worcestershire sauce
• 1/4 teaspoon key lime juice
• 3 teaspoons gf hot sauce
• 1/8 teaspoon ground allspice
• 1/2 teaspoon marjoram
• 1/2 teaspoon cumin
• 1/8 teaspoon nutmeg
• 1/8 teaspoon five spice powder

Barbequed Baby Back Ribs

Remove membrane from back of rib racks. Mix all rub ingredients together. Generously rub mixture entirely over ribs and marinate for one hour.

For sauce: In a small skillet, melt butter. Add scallions and garlic; saute scallions until tender and garlic is fragrant. In a large saucepan combine remaining ingredients. Add scallion mixture. Simmer for 15-20 minutes. Adjust seasonings to taste. Preheat oven to 325 degrees F. Wrap ribs in heavy foil and place in a roasting pan. Bake for 1 hour, until meat is tender. Remove from oven, drain off liquids and brush with sauce. Increase oven temperature to 375 degrees F. Return ribs to pan uncovered, meaty side up. Cook for 15 minutes, until sauce is bubbling. Brush on more sauce and bake for 15 more minutes. Prepare a grill. Place ribs on grill over medium heat or medium coals. Grill just until ribs start to brown. Watch carefully so ribs do not burn. Cut into single or 2 rib sections and serve hot.

Chinese Pork Spareribs

For other great rib recipes try:

Barbecued Pork Ribs with Blackberry Sauce

Barbequed Baby Back Ribs

Chinese Pork Spareribs

Hawaiian Ribs

Orange-Soy Boneless Pork Spareribs

- Glutenfreeda