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Email Sharlene:  







Thusday, September 04, 2014, I found a rack of baby back ribs in the freezer, and decided to prepare them using a very different method that I've used during past rib cooking adventures.

Photo:  Twenty four hours before I fired up the grill, I cut the rack into quarters, rubbed the ribs with Pappy's, which is my favorite rub, and then marinated them in apple juice.  When it came to fire-up the grill, I set the temperature for about 350, and used hickory chips for smoking.  I broke the rules by first searing the membrane side of the ribs, them I flipped them over and seared the meaty side.  Photo show the ribs seared, and ready to be taken off the grill.

Photo:  After the ribs had cooled, and "rested" after being removed from the grill, I liberally coated each quarter-rack with Chinese-style barbecue sauce, a recipe that I'd "Googled" from the web, and wrapped each quarter loosely in aluminum foil.  I heated the oven to 300 degrees, and allowed the ribs to bake for three hours.  When I removed them from the oven, they were falling-off-the-bone tender, juicy and delicious.  Photo shows ribs, ready to be sliced into individual ribs before serving for dinner tonight.

Photo:  My dinner, with extra barbecue sauce on the ribs.  My, these ribs were tender, delicious, and finger lickin' good!  Tonight's dinner also included stir-fried veggies, and white rice.  Delicious!

This is the first time that I've ever combined outdoor grilling, used just to sear the ribs, with baking the ribs in the oven, which actually provides the cooking. It worked out will, and I'll have to give it another try one of these days.

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