25 Jun Mouthwatering BBQ Ribs
Up Your Grill Game
Despite my training in all the complex technique of haute cuisine, I’ve come to realize that in most cooking circumstances, less is more. That’s especially true of this simple rib recipe that’s a sure-fire way to make juicy, tender and mouthwateringly delicious BBQ ribs.
Nicholas’ BBQ Ribs Tips
- Bring to a boil equal parts BBQ sauce (your own or your favorite brand) and water.
- Place ribs in a roasting pan and cover with the BBQ sauce mixture. Cover with foil and cook in an oven at 225 degrees for 3 ½ hours.
- Remove and let cool in liquid overnight in the fridge.
- Next day, remove ribs from liquid and grill on high heat while basting with new BBQ sauce until hot.
Make these ribs once or twice and you’ll soon be a legit rib-master, capable of bragging among the best of BBQ aficionados.
So the next time a Dallas Cowboy fan tells you about 2-day Texas-dry rubs, then another in a smoker, first, ask them how if they remember what it feels like to win a Super Bowl and second, why are their ribs so darn dried out? The only result of 2-day dry rubs and extended smoking is dry, salty ribs. No thanks.
Best Wines for Ribs
Steak doesn’t have to be the only inspiration for wine pairings. Here are a few of my favorite wines to pair with your Mouthwatering BBQ Ribs!
Fabre Montmayou Cabernet Sauvignon Patagonia 2017$16.50
The Patagonia Cab from Hervé Fabre is sourced from one of the most extreme environments in the world. But those extremes bring out the best in Cabernet, those stressed old vines yield black, opulent fruit yet with aromatic complexity.
Weingut Freiherren Von Heddesdorff Riesling Feinherb 2017$19.00
The 2017 Riesling Feinherb has an elegant bouquet of minerals, wet stone and ripe fruit. On the palate, the wine’s slight off-dry component is beautifully balanced by the steely acidity typical of the Mosel. If Riesling is your cup of tea, this one is not too dry, not too sweet but just right.