Carnivores Rejoice! - 405 Magazine

Carnivores Rejoice!

This June Caryn Ross shares her favorite rib recipe. It’s guaranteed to make you King of the Barbecue! So simple to make and virtually impossible to mess up!

To many backyard chefs, cooking ribs is daunting, to say the least. We are bombarded with information on how to prepare the perfect rack of ribs. Do we smoke them, boil them or cook over indirect heat? And what about charcoal versus gas? This month’s recipe calls for boiling to guarantee a moist and delicate rib without hours of worry over perfect grill temperatures.

This is my friend Bill Shuler’s rib recipe. It’s my hands down favorite rib recipe on the planet! I have tried all the other ways of cooking the “perfect rack” but nothing comes close to Bill’s. I named them “No B.S.” because once you try them you’ll believe there is no B.S. in the boiling method, plus Bill Shuler would never B.S. about his rib recipe! 

No B.S. Ribs

3 pounds baby back pork ribs
1/2 t garlic salt
1/2 t fresh ground pepper
1 T liquid smoke

Cut each rack of ribs into three rib sections. Place in a large stock pot filled with water at least an inch above the meat. Add in the garlic salt, pepper and liquid smoke. Bring to a boil, then reduce heat to a slow simmer for one hour. Remove ribs from water and place on a large platter. When you are ready to grill, transfer to a gas or charcoal grill and cook for approximately 30 minutes over low heat. Turn ribs and baste with sauce, being careful not to allow sauce to burn. Remove from heat and serve with extra sauce.

BBQ Sauce

1 c ketchup
1/4 c Dijon mustard
1/2 c brown sugar
1/2 t garlic salt
1/2 t fresh ground pepper
1/2 c molasses
1 T liquid smoke
2 T Worcestershire sauce
1/8 t cayenne pepper

To make the sauce, add ketchup, Dijon mustard and brown sugar to a medium-sized saucepan. Stir in the remaining ingredients and simmer over medium heat for about 15 minutes. Remove from heat and incorporate into rib recipe above or serve with your favorite BBQ protein!