Baby back ribs or spare ribs?
In this story from the Witchita Eagle the author looks at the age old question of what ribs to cook and how to cook them. It’s got a good explaination of the difference between spare ribs and baby backs, and concludes that indirect heat, rather than parbroiling or rotisserie cooking, yields the best results. Here’s their tips on selecting the best baby backs:
Baby back ribs are from the back loin. The bones are smaller in width and length. Look for slabs that are about 2 pounds, lean and meaty. If the bone is exposed, the cutters are shaving too much meat off. With ribs, the majority of the meat is in between the bones, but it’s nice to have it around the whole portion of the rib.
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November 5th, 2005 at 1:47 pm
Here is a somewhat lengthly process but well worth it. trim the membrane,rub with olive oil and sant, pepper.Brown in the oven @ 500 degrees or Perferably brown on a gas grill.Then put in oven at about 300 degrees in a thinned out BBq sauce thinned out with apple juice if you want some liquid smoke. Cover with foil and poke holes in the top of the foil (so they dont steam to much! Let them slow cook for about three hours or less. You want them tender but not desinigrated.Take out light your grill and glaze the ribs with BBq sauce or what ever your Favorite is. Turn on the grill and keep brushing until its a light glaze kind of carmelized. Watch your heat remember you are just glazing and adding flavor, and texture. Enjoy. P.S. sorry about some of my spelling. been out of school for a bit! HA!