You don’t have to line up in the blazing heat at a RibFest to enjoy delicious pork ribs: they are easy enough to make at home. These ribs are simply dry-rubbed and basted with a juice-vinegar mixture while they roast slowly over wood smoke. I like to use a charcoal grill to cook the ribs, but a regular barbecue works just fine too.
Barbecued Side Ribs
Recipe adapted from Cooking Meat
Serves 2 to 3
Ingredients:
1 rack of side ribs
1 cup Smoky Pork Rub
1 cup wood chips
1 cup apple juice
3 Tbsp apple cider vinegar
Method:
1. To remove the membrane from the underside of the ribs, slide a paring knife under the membrane at the cut edge of one of the middle bones. Lift up a few inches of the membrane, then grasp it with a paper towel and pull the rest of the membrane away from the bones. Discard the membrane.
2. Place the ribs in a large nonreactive pan and cover them all over with the rub, using your hands to massage it right into the meat. Cover and refrigerate for at least 2 hours, or up to 24 hours.
3. Preheat the barbecue to 250°F. If you are using a charcoal grill, soak 1 cup of wood chips in water for 30 minutes while the barbecue is preheating. When the grill is hot, toss half of the wood chips on the coals. (Add the other half partway through the cooking time.) If using a propane grill, preheat to 250°F and smolder the soaked wood chips in a smoker box.
4. Place the ribs on the grill, cover, and cook for 3 to 4 hours, or until the meat is pulling away from the rib bones. Stir the juice and vinegar together and baste the ribs every 15 minutes or so. Once the meat is falling off the bone, place the ribs on a baking tray and wrap tightly with aluminum foil to rest for 20 minutes.
5. To serve, cut the ribs between each bone, arrange on a platter, and serve!