Grilled Ribs
Serves 4
What to Pair With
If you are going with a wine here, choose your favorite robust red (no Pinot Noir here). Cabernet, Merlot, Malbec and Zinfandel come to mind.
When the temperature rises, it’s time to use the grill. Ribs are an easy way to cook for many people and keep things simple.
I used baby back ribs here but spare ribs and even beef ribs will use the same process, just longer cooking time.
Pat the ribs dry and place them on a board, rib side up. There is a fine membrane that runs over the ribs and should be removed unless you like things getting stuck in your teeth. Take a dry paper towel and find the end of the membrane (a knife might help to lift it off). Then just pull across the bones and it should remove easily.
I like a simple rub of salt, pepper and paprika. Feel free to add onion or garlic powder, cayenne or brown sugar. If you want more smokey flavors, substitute regular paprika for the smoked version. Enjoy!
Ingredients
2 racks baby back ribs
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon paprika
1/4 cup water
1/4 cup cider vinegar
BBQ sauce:
1 1/2 cups tomato puree (or ketchup: may want to reduce sugar by half)
1/4 cup honey
1/2 cup brown sugar
1/4 cup apple-cider vinegar
1 tbsp Dijon mustard
1 tsp tomato paste
1 tsp garlic powder
1 tsp each salt and pepper
Pinch of cayenne pepper (optional)
Preparation
Preheat half of a grill to about 300 degrees.
Coat the ribs in the rub and place it on a large sheet (or two) of foil.
Lift up the sides and ends and pour in the water and cider vinegar.
Crimp the foil to seal the ribs.
Place the ribs on a sheet pan over the unlit side of the grill. Close the lid.
Cook for about 1.5 hours or until the ribs reach 175-180 degrees.
Remove from foil and brush with sauce on one side.
Cook sauce side over flame for 5-10 minutes. Sauce other side.
Repeat process for about 15-20 minutes.
Cut and serve.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!