BBQ Ribs

There are few things Southerners take more seriously than ribs. Being from the South, this is a dish I have long wanted to perfect. These ribs are my second attempt. My first try tasted okay, but were "slightly" blackened. Let's just say the first were not "blog" worthy.

The most traditional way to prepare ribs is to use a smoker. If you do not have one, you can either use a grill, your oven, or a combination of the two (which is what I do).

Ribs usually start with a dry rub (a mixture of ingredients combined in a bowl). You can be creative in making a dry rub or follow a recipe - I used Alton Brown's recipe for these ribs. It contained brown sugar, salt, chili powder (I used ancho chili powder), black pepper, cayenne pepper, jalapeno seasoning (I did not use this ingredient), Old Bay seasoning, thyme, and onion powder (I used garlic salt).

With many of these recipes, you don't have to follow ingredient list to the "T." Any recipe is open to interpretation.

Rub the dry rub thoroughly on both sides of the ribs (don't be afraid to use too much, the ribs will absorb the spices). Let the ribs rest in the refrigerator for an hour.

After the ribs have rested, put them in the oven at 275 degrees for 2.5 hours.

This recipe called for a braising liquid containing white wine, white wine vinegar, Worcestershire sauce, honey and garlic cloves. Thicken the ingredients by simmering in a sauce pan. About 1 hour and 15 minutes after the ribs have cooked, pour half the liquid on the ribs. When the ribs are ready to take out of the oven, pour the rest of the braising liquid on top.

At this point, transfer the ribs to the grill for the final 20-30 minutes of cooking. The key for this is that you do not want to cook the ribs at too high a temperature. You will want to either create a hot zone and a cool zone on the grill (by arranging most of the coals on one side and just a few on the other) or using only a few coals on the grill.

Turn the ribs in 15 minutes. When it reaches the rich brown color that we associate with ribs, their done. Enjoy!