First off, my apologies to all the vegetarians out there…this is a very MEATY post. 🙂 The first time I had ribs, my Aunt Barbara and Uncle Mark made them for the 4th of July and I was SOLD. And, as I mentioned recently, all I want to eat lately is ribs from Phil’s BBQ (here in San Diego).
Nate and I took a hand at grilling our first ribs this weekend (pictured). They were yummy yummy and cost about half as if we’d gone out. So, here’s how Barbara and Mark taught us how to do it – it’s easy, although cleaning the roasting pan – not so fun.
- Cook ribs in big roasting pan at 250 degrees for about 5 hours. Place ribs on a rack in the pan and keep some water in the bottom of the pan while cooking. You can roast the day before and refrigerate until you’re ready to grill.
- Cook ribs on grill, low heat setting, for about 30 minutes or until they’re hot. While they’re cooking, keep slathering with BBQ sauce and turning every few minutes.
- “What BBQ sauce should I use?” you may be wondering. Barb’s favorite by far is Head Country BBQ sauce, and we have to agree. It is seriously yummy, and you can order it online easy as pie!