Many cuts of ribs are available: St. Louis, Baby Back, Spare Ribs, Country Style, Loins and Tips, etc. And depended on your cuts, a preferred type of cooking technique is guaranteed as best. Ours is grilled Baby Back ribs. I’d marinate the whole slabs in good Cabernet Sauvignon for a couple of hours, turning over the meat occasionally. After that, the meat is rubbed down with selected spices blend and set aside for grilling.
Allow a hot bed of charcoal to evenly spread. Make sure the briquettes burnt through visibly with a white thin coat of ash. Grill the whole slabs, bones side down first for about twenty minutes then flip it over. Set it on its side to avoid flames that may char the meats.
Once it turns golden brown, coat the meats with one layer of barbecue sauce. Then flip the meats over for no more than ten minutes. After that, let it sits on the bones side while adding more sauces on top. One slab of Baby Back takes about a cup of sauce. Keep in mind that barbecue sauce can get caramelize to char, and burnt very quickly. Cut the meats into two-finger size pieces then place inside a deep dish well covered.
At 20 Ranch Deli, we made our own barbecue sauce. Some of the ingredients we use included red wine, mustard, honey, Worcestershire, and tomato paste, etc.
Leave the ribs cook covered on burning out coal. An additional thirty to forty minutes will ensure the meat is well done, yet tender and juicy to taste!
Cane Manna
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