By Samantha Schwalm
In my opinion, nothing says summer like baby back ribs! Some people rub them, some baste, and others slather them with BBQ sauce. However you prefer your ribs, they must be cooked low and slow. I prefer to cook them on the grill, but you can easily cook them in an oven.
One of the most important things to do when cooking ribs, is to remove the membrane. To do this flip the racks over, so the meat part is lying on the counter. Next, at one end of the rack, slide a dinner knife under the membrane and over a bone. Then, lift and loosen the membrane until it tears. Grab the edge of the membrane with a paper towel and pull it off. The membrane may come off in one whole piece, or you may need to remove it in smaller pieces.
Once the membrane is removed you can apply the rub for the ribs. There are many different rubs, which can be found all over the internet. Here is a simple light one, that full credit, my husband came up with the last time we made ribs.
- 1 teaspoons Kosher salt
- 1 teaspoons black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
Mix all of the ingredients together and rub over the ribs with your hands. This may be done the night before, if you prefer to prep the meat ahead of time. Place the ribs on a grill set at 225 temperature and cook for 9 hours (9am – 6pm). With an hour left to go, add your favorite BBQ sauce to the top of the ribs. Remove from the grill and the meat should just fall off the bones!
As always, if you have any questions please tweet them to @ParisKabatChef
