Make Ahead Ribs - braised then grilled! Learn how to slow braise the ribs in the oven the day before then grill and glaze them to sticky perfection the next day.
AuthorBarry C. Parsons
2large racks of St. Louis style side ribsor back ribs if you prefer.
Smokin' Summer Spice Dry Rub or other dry rub.
3/4cupof your favourite BBQ Sauce
3/4cupof the reserved pork stock from braising the ribs.
Cut the racks of ribs in half. Remove the silver skin from the back sides of the ribs if you prefer. (I remove it by loosening it with the handle of a spoon then tearing it off on long strips.)
Season lightly with salt and completely cover the ribs with a dusting of your favourite dry rub. Try my recipe for Smokin' Summer Spice Dry Rub.
Wrap each half rack of ribs in aluminum foil, rolling and pressing the edges together to get a good seal. Now add a second layer of sealed aluminum foil to each one of the half racks as well. Place the wrapped pork ribs on a balking sheet
Preheat oven to 275 degrees F and cook the ribs undisturbed for 2 hours and 30 minutes. (1 hour and 30 minutes for back ribs)
Carefully tear open a corner of each of the foil packets and drain the liquid off of the ribs into a small bowl or large measuring cup. Let the juices cool completely in the fridge so that the fat is easily removed from the top and discarded.
Chill the ribs for several hours or overnight. The precooking can be done up to 2 days in advance.
Preheat the grill to low heat and gently begin to reheat the ribs, turning often.
Mix the BBQ Sauce and pork stock together and begin to brush the ribs with the
mixture as you turn and reheat the ribs,
Take your time with this. I usually take 20 - 25 minutes to get them completely heated through and fall off the bone tender. It's worth the time!