Best Ribs Ever!

This is probably the best home-cooked ribs ever! My cousin gave me this recipe, and since I tasted it, I never saw ribs the same way again. They are so tender that the bones literally fall off the meat. Tender enough that you can even eat the bone! (The soft bones, that is!)


What you need:

Pork ribs (however much you want)
Beef broth (enough to cover the ribs in a pot)
Salt and pepper
Your favorite barbecue sauce

What to do:

Cut your ribs into sections of 2 bones. If this is too arduous a task for you, you can buy pre-cut ribs (which will cost more) or have your butcher cut it for you. (This is why you need to have a good relationship with your local butcher - quality service and good meat!).

Season each rib section lightly with salt and pepper. If you are going to use water instead of beef broth, put more seasoning.

Transfer to a pot and cover with beef broth. If you don't have enough broth, add water. Bring to a boil. When it reaches boiling point, turn down the heat to low and simmer for 2 to 3 hours. Check the ribs periodically as you may need to add more water or stir them around. Afterwards, remove from heat and let them cool off for about 30 minutes then transfer to a baking tray lined with foil. If they are still hot, let them cool a little longer on the baking sheet, and then put them in the fridge to firm up overnight. (Hey, I said it was delicious! I didn't say it was fast!)

Before putting them on the grill, slather them with your favorite barbecue sauce. Be sure to cover all nooks and crannies!


Cooking is fast - if the grill is hot, just let the ribs stay for around 5 minutes on each side. If the heat is medium to low, 10 minutes per side. Remember, the meat is already cooked as it boiled for 3 hours. Just put them on the grill long enough for the ribs to have those grill marks or charring on the surface.

Perfect with baked beans and grilled veggies!


Tips, Tricks and Tweaks:

1. If you are cutting the meat, make sure your cutting board is big enough to hold the meat. Same is true with the pot. Also, your cleaver (or knife) should be sharp!
2. St. Louis style cut is best, but in this recipe, we used spare ribs so we had to trim the tips for an even cooking time.
3. This recipe works with any rib, but pork is tastier!
4. It is better to prep this recipe the night before so the meat would have time to firm up in the fridge. Firm meat = easier handling!
5. Avoid flipping the meat too much, as the surface would stick on the grill and you would lose the delicious exterior!
6. Don't throw away the broth - it is very tasty and is a great base for soup!