Classic Barbecued Ribs
Submitted by sinnamon
Tender pork ribs simmered until fork-tender, slathered in tangy vinegar-based barbecue sauce, and grilled to smoky perfection. This old-school method guarantees fall-off-the-bone meat with a caramelized crust every single time.
YIELD
20 servingsPREP
20 minCOOK
1 hrsREADY
3 hrsThe trick to ribs that melt in your mouth? A patient simmer in salted water before they ever hit the grill.
This classic technique tenderizes the meat so thoroughly that you can skip the fancy smoker and still get restaurant-quality results on a basic charcoal grill.
The sauce, a punchy blend of ketchup, vinegar, and Worcestershire, clings to every ridge of bone and gets sticky-sweet as it chars over the coals.
Refrigerate the sauced ribs for at least two hours (or overnight) so the flavors marry and the surface dries slightly, creating that glossy, caramelized bark when you grill.
Chef Tips
- Use a cast iron skillet for simmering to maintain even heat and prevent scorching
- Save the simmering liquid to add moisture when reheating leftover ribs
- For a spicier kick, add extra dashes of hot sauce directly to the ribs before grilling
Ingredients
Directions
Slice the ribs apart and place in a large cast iron skillet.
Cover with salted water and bring to a boil.
Reduce heat, cover and simmer over low heat for one hour, or until the meat is fork tender but not falling from the bones.
While the ribs are cooking, prepare the sauce.
Melt the butter in a saucepan and sauté the finely chopped onion.
Stir in the water, vinegar, ketchup, bottled sauce, lemon juice, and seasonings.
Bring to a boil, stirring, and remove from heat.
Place the ribs in a shallow pan and cover with the sauce, coating the ribs evenly.
Place in the refrigerator for at least two hours.
Barbecue the ribs on an outdoor grill over moderately hot coals, basting with the sauce and turning often until well browned.
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