We could argue all day about what makes the best barbecue, but I'm guessing that a serious contender in anyone's book would be barbecued ribs, and specifically barbecued baby back ribs. Baby back ribs are smaller than spare ribs and I think, more flavorful. Barbecue purists would say that the only way to prepare ribs is to slow cook them over coals or wood chips for 8-12 hours over very low heat, around 200-250 degrees F. I completely agree and have done it this way many times, but it only works if you have all day to tend the barbecue, as the heat must be steady and consistent which requires adding coals periodically throughout the day. That is the best way, but not the only way.

I'd like to share our method of cooking absolutely perfect ribs in a fraction of the time without sacrificing texture (they are still fall off the bones tender) or that amazing smoky flavor that only real coals and wood chips can impart.

Our recipe for Quick Ribs is first baked in the oven and then finished on the barbecue where it picks up its smoky flavor.

Our Quick Rib recipe calls for a rub and sauce, but you can also use one or the other but I think both add layers of flavor. When I make this recipe I always have left over rub and sauce. I seal the rub in a plastic bag and use it on anything I want to grill in the future. I put the left over sauce in a sealed plastic container and freeze it for another day.

The first step in preparation is to remove the membrane on the underside of the ribs. This is done by using a small sharp knife point to pry the edge of the membrane loose at one end of the ribs. Once you have a small piece loose, you can grab it with your fingers and pull it off. Do this with dry hands as it will be slippery. If you get a good start, you can usually pull it off in one or two pieces. Removing this membrane will allow the rub and sauce to permeate the flesh.

The key to the cook time in the oven is after the first hour to remove the ribs from the oven, open the foil and carefully pour off the liquid, there will be a significant amount of liquid.

After this point, barbecue ribs as usual over briquettes. I like to pre-soak wood chips and add a handful once or twice while the ribs are finishing which intensifies their smoky flavor.

The total cook time for this method is 1 1/2 -1 3/4 hour vs all day and the results are fantastic!

Quick Ribs

Ingredients
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

Directions

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. Meanwhile, prepare the barbecue. Fill a chimney with briquettes and stuff the bottom with paper and light. When coals are gray and hot, transfer them to the barbecue. Remove from oven, drain off liquids and brush with sauce.

Place ribs on the grill over the coals, meaty side up and cover. Cook for 15 minutes, then turn the ribs over, brush on more sauce and barbecue for 15 to 30 more minutes.

Cut into single or 2 rib sections and serve hot.

- Chef Yvonne

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