{Recipe} Perfect Baby Back Ribs- an art or a science?

There’s nothing worse than a chewy, tough rib! I have had my share of terrible ribs, at home and at restaurants. BUT, when I finally get a finger-licking, out-of-this-world rib, I instantly forget all those bad experience and only hear angels singing from above. It’s a crap-shoot when it comes to ribs. I made it my personal mission to perfect The Rib.

Ribs are prepared in a variety of ways…. smoked or grilled or baked or boiled, dry rub or wet rub, sweet or spicy.  It makes me wonder… is it an art or a science? Should I go with pork or beef? What destroys a rib? I’ve been playing around with ribs for years, and I’ve definitely had some hits and misses. I fondly remember when Nick and his roomie Terry first cooked for me a delectable batch of finger-licking ribs. They had an amazing amount of flavor that was intensified due to slow cooking on a charcoal grill. Apparently, Nick doesn’t remember this 16 years later, but I do. Maybe Terry remembers, too? Those ribs have never been recreated, but I still smile when I think about those good ol’ college cooking days.

After a a few dozen practice rounds, I think I have finally perfected my favorite way to prepare ribs. I only use baby back ribs, as I find that St. Louis style ribs are too meaty and chewy for my taste. Nothing wrong with them- hey, I use to live in St. Louis! I just haven’t found a good way to make them tender or enjoyable at home. I just have better results with baby back. I also allow for some resting time during the process… it’s part of the “art.”

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