Rather than smoked, these sweet and tangy basted ribs are peppered and grilled over offset heat for tender, juicy bites of goodness for your barbecue.
Grilling meat is a great way to get most meals done in a hurry. Turn on the gas, sear up some steaks, and in fifteen minutes you can sit down to a terrific summer dinner. Sometimes, though, high heat and quick cooking are not the right way to do things. Every once in a while, the slow side of grill should be explored. The best example is ribs: Pork or beef ribs have a lot of connective tissue and need to be heated slowly over low heat to reach their full potential.
The trick is to get a charcoal fire going, then move all the coals to one side of the grill and reduce the lower air flow to about 1/4 vent. Place the meat on the opposite side with the thinnest parts farthest away from the coals. Baste and flip every ten minutes, and in about an hour your ribs will be tender, tangy, and smokey. You can use a gas grill, too, by turning off one zone of the burner.
This method does take a little longer, but that gives you plenty of time to mess around with the kids or put a little extra work into the rest of the meal. The sweet and tangy combination in these ribs pair well with Bush’s Sweet Mesquite Grillin’ Beans on the side. Add some sweet corn, and a garden salad, or potato salad to complete the perfect slow summertime grilled banquet.
This post is in partnership with Bush’s. The recipe was developed by one, Ole Olmanson. The words were written by Ole and edited by Shaina. Photos by Shaina.
For the glaze:
1/4 cup molasses
3 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon coarsely ground pepper
2 teaspoons onion powder
1 1/2 teaspoons kosher salt
For the cooking:
4 pounds natural lump charcoal
Trim any excess fat from the ribs and set aside. Mix together all ingredients for the glaze in a bowl or medium measuring cup.
This method of cooking works best on a charcoal grill. Use a chimney starter or other means to light your charcoal. Allow the coals to fully light and become glowing hot. Move all the coals to one side of the grill and adjust your lower air control to about 1/4 open; we want low heat for this one.
Place the ribs on the opposite side, putting the thicker sections closest to the coals. Baste with the glaze and cover. Turn and baste every ten minutes. Cooking these slowly will allow the glaze to penetrate and the tougher rib meat to become tender. Your cooking time should be somewhere between 40 and 60 minutes. You can tell that they’re done when the meat shrinks up and 1/4-to 1/2-inch of bone is exposed. When you see this, pull them off the grill and wrap them in foil for at least 10 minutes. Use a sharp knife to slice the individual rib sections apart, and serve.
Makes about 6 servings depending on who is eating.