Cooking a rack of ribs can be done in various ways, but here's a popular method that results in flavorful and tender ribs:
Preparing the ribs:
- Remove the membrane: On the bone side of the rack, locate the thin membrane covering the bones. Gently peel and remove it using a paper towel or a knife to get a more tender final result.
- Season the ribs: Rub the rack of ribs generously with your preferred dry rub or seasoning blend. Ensure both sides are coated evenly. Let the ribs sit with the seasoning for at least 30 minutes or refrigerate them overnight for more flavor.
Oven-Baking Method:
- Preheat the oven: Preheat the oven to 275°F (135°C) for slow and low cooking.
- Wrap in foil: Wrap the seasoned ribs tightly in aluminum foil, creating a sealed packet. This helps retain moisture during the cooking process.
- Bake in the oven: Place the foil-wrapped ribs on a baking sheet and bake in the preheated oven for 2.5 to 3 hours. This slow cooking method helps tenderize the meat.
- Optional: If you prefer caramelized and crispy ribs, remove the foil during the last 30 minutes of cooking and brush the ribs with your favorite barbecue sauce. This allows the sauce to glaze and caramelize on the surface.
Grilling/Finishing:
- Preheat the grill: While the ribs are baking in the oven, preheat a grill to medium-high heat.
- Transfer to the grill: Carefully remove the ribs from the foil and place them directly on the grill grates.
- Grill the ribs: Grill the ribs for 5-10 minutes per side, brushing with additional sauce if desired. This step adds smokiness and char to the ribs while creating a grilled flavor.
- Rest and serve: Remove the ribs from the grill and let them rest for a few minutes before cutting them into individual portions. This allows the juices to redistribute, resulting in more tender and flavorful ribs.
Remember, cooking times may vary depending on the size of the rack, desired tenderness, and grill temperatures. It's always a good idea to use a meat thermometer to ensure the internal temperature reaches a safe level (at least 145°F or 63°C for pork) before serving. Enjoy your deliciously cooked rack of ribs!