Ladies and gentlemen it’s that time once again when we strive for tender ribs, tasty sides, and family time – it’s Memorial Day weekend 2014. Last year – you’ll recall – I smoked the ribs on the grill for 1 hour then oven-baked them for 3-4 hours. This year I’m going to reverse that process: oven bake first then finish up on the grill.
Inspiration from DeepSouthDish.com: Fall Off the Bone Oven Baked Pork Spareribs with Sweet & Spicy Homemade Barbecue Sauce
Well, I delayed getting the ribs a little too long this year, and Kroger (our local grocery store) put spare ribs on sale on the Wednesday before Memorial Day (Monday). Needless to say they were sold out by Friday. All I had to pick from was plastic-wrapped, marinated St. Louis cut spare ribs (Chipotle or Kansas City flavored); I work with what I got. This will be different. I’m starting off with two slabs of marinated ribs. What is Kansas City flavor?
Remove the membrane. Put the rubbed (or marinated) ribs, uncovered, bones down, in an aluminum-lined baking pan. I use a disposable aluminum pan. Bake at 250 F for 2 hours.
After 2 hours, pour off any fat/juice from the pan. Brush ribs liberally with your favorite barbecue sauce. Wrap (or cover them tightly) the ribs in heavy-duty aluminum foil. Bake at 250 F for another 2 hours.
This time after 2 hours, check if the meat pulls away from the bone. If not, wrap them up and continue baking – check every 15 minutes – until you can pull on the bones and they start to slide out. Don’t exceed 1 hour on this step. When they’re tender pull them out of the oven.
You can finish them under the broiler in the oven or in a covered grill (outside). If you want to finish them in the oven, paint them with sauce, lay them in a baking pan, bones down, uncovered, about 6 inches from the broiler for 10 minutes.
If you want to finish them with a smokey grill, prepare the grill for indirect heat. When the temperature stabilizes (no flames with charcoal) place wood chips on the coals/flames. Place the ribs on the opposite side the grill from the coals/flames. Smoke the ribs for at least 15 minutes (YMMV). Check internal temperature or pull on the bones every 5 minutes.
Everything (except gramma’s beans) turned out great. Ribs were good and tender. The macaroni salad and potato salad were tasty. I cooked regular sausage, boudin, and andouille to go with the ribs; they were OK. We’ll try the beans again tomorrow.