Ribs !!!!

Ribs, much loved but always too hard to cook? Not so !

Best thing I can tell you is "Be prepared to take the TIME !"  Ribs are similar to all tough cuts, take the time and reap the rewards.

Pork Ribs first

I have tried home made rubs and have tried the special secret sauces on the web. I haven't tried a bad one to be honest but if you are looking for a guaranteed result from your first attempt, there are a lot of sauces and marinades out there on supermarket shelves that do a great job and you don't have to reinvent the wheel.

Preparation, trim where possible remove the membrane from the back of the rib

Pork ribs need around 3-4 hours but can be rushed without too much danger. But lets not do that. Remember, when you get the pork ribs cooked through, you must finish off and caramalise that sauce and char those ribs up to make sure they look and taste  BBQ'd.

Dont skimp on your sauce. ! there I said it !! When the ribs arrive on the table lightly charred and sauce caramalised dripping from every bite, you will remember I said that.

So here we go.

1.  the first thing we do is get a double thickness of alfoil down and place the rack of pork ribs, bone side down. You need to wrap the ribs with these sheets of alfoil so give yourself some extra.
2. lather the ribs up with your selected sauce
3. Form a boat with  alfoil and add a 1/4 cup of Coke in the bottom, seal the boat up to make a package. (This will steam through and give a sweet addition to your sauce as well)
4. Place the package on the BBQ off the flame. (use indirect heat to start with, don't place them directly over the flame) Most BBQ's have a temp gauge so get the heat in the BBQ up to about 250*C  5. Cook off the flame for about 15 minutes to get the coke steaming and reduce the heat to about 100*C to 120*C.
6. Leave them to steam untouched for about 2.5 hours.
--------------------
7. After the time has ticked away, unpack the ribs (this gets a little messy) and put them on a rack that you can move around in your BBQ. Off the direct heat still, lather those ribs with your sauce and put them back in for another hour. Turning them each 20 minutes and basting them with more of your sticky rib sauce.
8. To tell when your ribs are ready, 2 things happen. The meat pulls away from the end of the bone slightly and a fork goes easily into the meat between the ribs.
9. When you are happy that they are tender enough and the punters are salivating, wick your BBQ up to 250*C again and when the grill is sizzling hot. one more baste with the sauce and place the ribs directly on the Grill over the flames. Give the sauce a little time to caramalise and char a little turn them once, take them off the Grill and serve.
-------------------

A bit of mucking around but worth every minute.

Ready for devouring. Always a hit.