These ribs are deemed lazy because I cheated. Yes, I wrapped them in foil and put them in the oven to bake on a baking tray at 325F (162C) for two hours. Once done, carefully unwrap the ribs and save the liquid fat that comes out of each packet into a pyrex measuring cup. Let the ribs cool and then wrap them up again and put them back into the fridge until you’re ready to grill. Now prepare your basting sauce. Take a cube of chicken stock and mix it into about 1.5 cups of boiling water. Add the rib drippings and about 1/2 cup of your favourite BBQ sauce – I used my homemade KC BBQ sauce. Whisk this concoction up and set it aside. You’ll use this to baste your ribs.
Once ready, set up your grill at medium/high temp (about 450F). I put in a fistful of apple wood chunks and let the smoke start up. Unwrap your ribs and place them down on a well oil grid, meat-side up. baste with the basting sauce immediately. Flip the ribs every 2 minutes and give it a good basting. At the 10 minute mark, you’re done! Pull the ribs off and slice them between the bone. I set them up on a cast iron plate, dusted with bbq rub for extra zing when you get the bottom few ribs.
Keep some sauce on the table and serve up with some corn on the cob and baked potato. Honestly, I know it’s a cheaters’ method, but these were excellent ribs. In fact, Heather thought these were the best yet!
Easy, simple, a bit of a cheat but tasty as you can get. So, the next time you go out and pay $35 for a rack… know that you can do better at home for less than $20 for three full racks! Enjoy, from our grill to yours!
Overall Heather Rating: 10/10