Make Ahead Ribs Braised Then Grilled Recipes

MAKE AHEAD RIBS - BRAISED, THEN GRILLED!

Steps:

• Cut the racks of ribs in half. Remove the silver skin from the back sides of the ribs if you prefer. (I remove it by loosening it with the handle of a spoon then tearing it off on long strips.)
• Season lightly with salt and completely cover the ribs with a dusting of your favourite dry rub. Try my recipe for Smokin' Summer Spice Dry Rub.
• Wrap each half rack of ribs in aluminum foil, rolling and pressing the edges together to get a good seal. Now add a second layer of sealed aluminum foil to each one of the half racks as well. Place the wrapped pork ribs on a balking sheet
• Preheat oven to 275 degrees F and cook the ribs undisturbed for 2 hours and 30 minutes. (1 hour and 30 minutes for back ribs)
• Carefully tear open a corner of each of the foil packets and drain the liquid off of the ribs into a small bowl or large measuring cup. Let the juices cool completely in the fridge so that the fat is easily removed from the top and discarded.
• Chill the ribs for several hours or overnight. The precooking can be done up to 2 days in advance.
• Preheat the grill to low heat and gently begin to reheat the ribs, turning often.
• Mix the BBQ Sauce and pork stock together and begin to brush the ribs with the
• mixture as you turn and reheat the ribs,
• Take your time with this. I usually take 20 - 25 minutes to get them completely heated through and fall off the bone tender. It's worth the time!

BRAISED AND GRILLED OR BROILED PORK RIBS

Steps:

• Preheat oven to 300 degrees. Cut meat into two racks if necessary; season with salt and pepper. Put oil in a large, deep ovenproof skillet or casserole that can later be covered. Turn heat to medium-high and, when oil shimmers, sear meat on both sides until nicely browned, turning as necessary.
• Add allspice, cinnamon, ginger, chiles and garlic and stir; add beer. Bring to a boil; cover pan and adjust heat so mixture simmers steadily. Put in oven and cook until meat is tender, 1 hour or more. (You can prepare meat up to a day or two ahead; if you are not going to grill or broil immediately, put whole pan in refrigerator after it cools a bit.)
• Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Drain meat and sprinkle it with salt and pepper. Grill or broil on both sides until brown and crisp, just a few minutes. Meanwhile, skim cooking liquid of fat, bring to a boil, and use as sauce.