Monday, June 4, 2012
Oven to grill RIBS!
Ribs are good, no doubt about it. But, there is pretty much no way around it, ribs need to be cooked low and slow to get them to fall off the bone and into your mouth. This is hard for me because I am what you would call a "speedy" cooker. I like to cook things fast because Dang it, I am hungry. I can whip up a meal and have it ready to eat in 10 minutes.
So Sunday, being my day off, is the time I like to cook ribs. That way they can cook all afternoon and be ready at suppertime. I have found a way to cook them in the oven, then transfer them to the grill, just to get that grilling touch that they need.
I used a long rack of bone in pork ribs and cut the rack in half to make it easier to work with. The night before, I generously coated the ribs with the 2 powder seasonings below, Southern Pride (Thanks to Bill for bringing me this yummy spice) and Strawberry's and wrapped them tightly in foil and put them back in the fridge. I guess it would be an overnight powder marinade.