Best BBQ ribs

So I think I've finally mastered the perfect barbecued pork ribs. If you follow this recipe, and use my recipe for rub and BBQ sauce, you'll get meat that falls right off the bone, with a crispy coating, and the perfect combination of sweet and spicy. I have cooked ribs in many different ways, but I was most satisfied with this method.



Pork baby back ribs (as many racks as needed)
Standard Dry Rub
Yummy-Sticky BBQ Sauce

1. The first step to ribs is the hardest: removing the membrane. Most people don't even realize there is a membrane on the ribs, but its there, and its got an unpleasant chew to it, as well as it stops the penetration of flavour from the rub and sauce. Sometimes the membrane comes off in one nice peel, sometimes it takes a long time, and sometimes its better to just give up than waste your whole time doing it. Its one of the most frustrating tasks when it doesn't work nicely, but so satisfying when it does. As its easier to show you than explain it, here's a video from someone else on the internet:
   
   This guy does a very good job at removing the membrane, and a very good job at explaining it. The membrane is also very fatty and slippery, so you can also use a pair of pliers to help get a grip. If your pliers are too dirty, just cover the end with a bit of tin-foil.
2. Once the membrane is removed, set ribs on a flat surface, and generously season both sides with your dry rub. Rub all over with your fingers, and make sure to get into every nook and cranny. I used to leave it marinating for 24 hrs ahead of time, but I discovered that if you leave it marinating for too long, the salt dehydrates the meat, and results in less tender ribs. 2-4 hours should be plenty of time for the flavour to penetrate the meat. While the ribs are marinating, leave them sealed tight in a bag or plastic wrap, placed in a dish (to keep any escaping meat juice from leaking) in the fridge.
3. Heat one side of your barbecue at minimum. Oil the grates over the side without any flame underneath using a paper towel or a silicon brush. If your barbecue is too small you might have to cut your ribs into sections, but if you have the room on your grill, leave them whole. The less surface area, slower the ribs will cook, and the more tender they will be.
4. Constantly flip and watch your ribs, about every 10 minutes, even if it doesn't seem like the side that was face down has made any cooking progress: the idea is to have both sides relatively at the same temperature. However keep the lid down as much as possible. Remember, you are cooking with indirect heat meaning there is no flame under the meat you are cooking. That means the ribs you are cooking rely on circulation of the heat within a closed environment, so if the lid's open, there will be very little heat to cook the meat.

   

   Me flipping my ribs in my 2-tone suspenders
   

5. Keep this process running for about 40 minutes, then you can start saucing your ribs. Flip the ribs just as constantly as before, but now every time you flip, sauce. Just like when you rubbed your ribs, get the sauce into every nook and cranny. This is best done with a silicon brush - fiber brushes often lose their hairs in the sauce on the ribs, and no one wants that in their food.
6. Keep flipping and saucing for another 20 minutes about, or until meat near the bone reaches 200 degrees F with meat thermometer. You can do the last flip without saucing so that the sauce already on it cooks to be nice a crispy.
7. Remove ribs from grill and place onto a cutting board. Let sit for 5-10 minutes and lets juices accumulate. With your tongs, balance the ribs on the edge, like my poor drawing in paint below:
   
   
   This makes it easier to cut along the bone, and keep the meat from falling apart. I find its easier for the concave side to be facing you. Cut into individual ribs and serve.
   
   
   
   

Yummy-licious sticky BBQ sauce

One secret after another! Here's how I make my ever so good barbecue sauce. I like prefer to make it than buy it at the store with "dehydrated glutamate" and all their other super-natural ingredients. Its fairly simple. Save your old store bought barbecue sauce bottles to store the new king in your fridge for when its needed!

1 tbsp oil
1 small onion, finely diced
1-3 cloves garlic, minced (amount depends on your love for the ingredient, or your hate for vampires)
1 cup ketchup
1/4 cup mustard
2-3 tbsp black-strap molasses
1-2 tbsp liquid sweetener*
3 tbsp vinegar**
2 tsp worcestershire
3 tsp Standard Dry Rub

1. In a medium sauce pan, heat your oil on medium heat. I prefer to use olive oil or canola, I prefer the flavour from olive oil, but its a bit more fattening than canola. I do not suggest using corn or sesame oil for this sauce. Once your oil is heated, add your fine-dice onion and stir til it begins to soften, then add your minced garlic, and stir for another minute or so. 
2. Add your ketchup, mustard and molasses. * Then your liquid sweetener; some options are honey, corn syrup and maple syrup. You can also use a bit of apple juice or orange juice concentrate. I like a combination of honey and corn syrup, but the choices are yours and endless. 
3. ** Next is your vinegar, I like to use apple cider vinegar, or sometimes malt vinegar. You can use white vinegar, but the flavours are limited, however it is much more sour, so you might not want to use so much. Add in some worchestershire sauce
4. Finally, use some of my Standard Dry Rub recipe. You can add the spices individually if you don't have any made, but chances are if you're using this sauce you would've had to rub something before. I also find that when I add the spices individually the sauce, I end up adding too much, and the sauce becomes too thick.
5. Should the sauce thicken too much at any point, the situation can be avoided by adding a bit of hot water. Finally whisk all your ingredients together, bring your heat down to low and let your sauce simmer for a bit.
6. Sauce your chicken and pork, or use as a condiment for dipping or in burgers!

Standard Dry Rub

So I think its time to unveil my secret dry rub! This rub is great for chicken and ribs. I also use this combination of dried spices and herbs for when I make my super yummy sticky barbecue sauce.  Usually fresh spices allow for ultimate flavour, but it has a shorter shelf life, and I like to make this stuff in large amounts and store it in my cupboard for whenever its needed. You can adjust this recipe to your preferred liking. Also i've never actually measured out this recipe, so hopefully everything'll be even.


1 tsp salt
1 tsp fresh-ground black pepper
2 tsp paprika
2 tsp cumin
1 1/4 tsp coriander
1 1/2 tsp curry powder
1 tsp garlic powder
1 1/2 tsp celery salt
1 1/2 tsp cinnamon
1 tsp mustard powder
3 tsp brown sugar

Whisk all ingredients together, and rub generously allover meat. Like it super spicy? Add extra pepper, or for an extra kick, some crushed red cayenne pepper. Remember if you're doing ribs to remove the inside membrane before you marinade!