• Cheyenne Crennan

THE Easiest Ribs on the Grill



Happy 4th of July party people! Sorry... so weird.



90% of America is pool party picnic hoping and that always includes a large amount of grilling. I have for you spare ribs that don't take baking, broiling, crock potting or anything else that is extra work besides a low grill temp and sitting down in your deck chair!



In my post regarding my Ninja Foodi I fearlessly expressed my hatred towards crockpots and instapots. It's just not my thing to toss it all in and hope for the best, I'm way to much of a "checker" I guess you could call it, to leave anything alone for hours, I couldn't take it. I'd have to open it and ruin the entire process of the steam building, the low sealed heat, you get it.



It took me a lot (A LOT) of tries to get ribs done right. Number one, I never had them before. Never picked them out on a restaurant menu, never went out of my way to buy them but Matt decided to sign us up for Butcher Box (LOVE by the way) and there they were, two big racks of rib and because everything else we've got had been awesome quality, I figured now is the time to figure out how to make these, and love them!



Now I will tell you, when you're grilling ribs you won't ever get the same literally fall off the bone situation you get from a slow cooker, but I promise its okay to eat them this way, and you will not be disappointed.



The key is to marinate for a few hours. You will rub them down with season salt, chili powder, garlic powder, corse sea salt, fresh cracked pepper and a load of brown sugar. Press it all into the meat with canola oil, and toss it into a large ziplock bag, then into the fridge to set.



Give that at least two hours, the longer the better. If you're not constantly planning meals when you get home from work like I am and can remember to prep it, overnight will be the best it can get. BUT, it will still be mouth watering with just two or so for the rest of us with no plan ahead of time, it's fine.


You don't have to put them on the top rack, I needed the space for the kids food.

While that marinates you can prep the other sides you like to have with ribs. Our go to is baked mac & cheese, garlic mashed potatoes, or the cold potato/pasta sides for hot AF holidays like this merry one we are enduring in The Berkshires. Both of which don't take an hour plus to make, and then the ribs need to cook for about an, so sit back and relax, fold laundry, clean your house, drink multiple White Claws in lawn chairs with your party guests, it's all about making the process of making dinner easier on the cook!



After the ribs are marinated you'll want to start up the grill and get it nice and hot. Once you've reached about 400 degrees on the grill thermometer turn it down to low and lay the ribs down on the skin/bone side. The goal is to get it cooked almost all the way before flipping it onto the good side and getting a good char without over-cooking.



Let that cook, checking every 10-15 minutes to make sure the juices aren't setting the entire thing on fire and burning the rack. The internal temperature needs to reach 145 degrees to be cooked but you want to let it cook really long in there so avoid the meat still being tough and chewy, so let it go until you temp the ribs at 190 degrees.



Now you're going to flip the rack over onto the meat side, let it cook to your ideal amount of charring and then flip it back over, brush a ton of your favorite BBQ sauce on it, close the lid for 5-10 minutes, add more if you want to and take the rack of ribs off the grill!



Serve with your favorite potato or pasta salad, maybe some corn on the cob that you toss onto the top rack while you finished up the ribs and an ice cold drink because it is hot as f today. Happy 4th party people!



Drink your White Claws responsibly. Watch your littles in the pool. Apply sunscreen.


INGREDIENTS:


2 racks of spare ribs

1 CUP of brown sugar

1 TBSP of season salt

1 TSP of chili powder

1 TSP of garlic powder

1 CUP of BBQ sauce

olive oil


DIRECTIONS:


1. Rub down both racks with brown sugar, chili powder, season salt and garlic powder.

2. Put them into a large ziplock bag or a dish covered with foil and let marinate as long as possible, but at least two hours.

3. Turn grill onto high heat to get it hot, then when the ribs grill ready turn it down to low-medium.

4. Set ribs on the grill top facing upright, and let cook for about 45 minutes, checking every 10-15.

5. At the 190 degree mark, flip ribs meat side down and let it get a nice char.

6. flip the rack back over and brush on BBQ sauce of choice, we like Sweet Baby Rays.

7. Let the ribs warm up with the sauce, the longer on the grill until the temp of 200 degrees the better.

8. Take spare ribs of the grill top and let set for a few minutes before cutting.

9. Slice into individual ribs and serve.

10. Enjoy xoxo!



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