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3-2-1 Ribs
Preparation info
- Serves
6
- Difficulty
Easy
- Ready in
6 hr
Appears in
Published 2012
At barbecue competitions, ribs are supposed to be just tender enough, not too tender. However, I often hear people speak longingly about the ribs they once ate that were so tender the meat just “fell right off the bone.” The method below is a very good way to achieve these folks’ rib nirvana.
Ingredients
2 4 lb ¼ cup
Method
Preparation
Rinse the spare ribs with cold water and pat dry with a paper towel. Place them on a cutting board bone side up, and remove the flap of meat running along the length of the ribs, as well as the membrane (see the introduction to the Pork chapter).
Once the ribs are trimmed, apply a thin coat of the must