Grilling Ribs
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To grill ribs:
- Preheat the oven to 350°F.
- Cut the ribs into 3-to 4-rib portions and trim off visible fat. Use fingertips to rub in your favorite seasonings or dry rub, if desired.
© 2006 Publications International, Ltd.
Rub each rib portion
generously with seasonings. - Place ribs in a shallow, foil-lined roasting pan. Bake 30 minutes. While the ribs bake, prepare the barbecue grill for direct cooking.
- Transfer ribs to rib rack set on preheated grid. Or, place ribs directly on preheated grid.
- Grill ribs, on covered grill, over medium coals 10 minutes.
- Remove ribs with tongs and brush on both sides with barbecue sauce. Return ribs to rack, close the cover, and continue to grill, for about 10 more minutes until ribs are tender and browned. Heat and serve sauce alongside the ribs.
© 2006 Publications International, Ltd.
Brush ribs with barbecue sauce.
(made with 2-1/2 lb. short ribs, approximately 1/2-inch thick and cross cut by sawing through the bone.)
These are fairly rectangular ribs cut from beef chuck so they need long, slow cooking to make them tender. Cross-cut beef ribs are often labeled as flanken and are cut across the bone instead of between the bones.
To grill flanken-style short ribs:
- Marinate short ribs, if desired, reserving some of the marinade to use as a basting sauce.
© 2006 Publications International, Ltd.
Marinate short ribs in a plastic resealable
food storage bag for easy clean up. - Prepare barbecue grill for direct cooking.
- Drain ribs, if marinated.
- Place ribs on grid.
- Grill ribs, on covered grill, over medium-hot coals 5 minutes. Brush with reserved marinade, if using; turn and brush again. Discard remaining marinade.
- Continue to grill ribs, covered, 5 to 6 minutes for medium or until desired doneness is reached.
