Some of my fondest BBQ memories are of my father (and later myself) grilling up a batch of country style ribs for a big family dinner. To this day they remain one of my favorite rib varieties. They're full of fat and have a delicious porkiness that really stands out when you put a char on them.
While visiting family this weekend I was asked to help cook up a batch for a family get-together. When visiting others who have grills I'm always extremely interested in being grill master because I'm currently without one. Apartment living creates a rather difficult choice: Let folks have gas grills or have an apartment that isn't on fire (because Bubba who lives downstairs decided to use the entire bottle of lighter fluid). While I can understand the State of Delaware's desire for there to be less apartment fires I can't help but feel disappointed that I have my basic grilling rights revoked.
Today I chose a very basic recipe mostly because lunch was planned on very quick notice and because I'm visiting relatives that lack the variety of spices that are readily found my spice cabinate. What does Dan's basic rib recipe entail? It's dead simple:
Ingredients
- Salt
- Pepper
- Garlic Powder
Apply liberally to the ribs and throw them on a hot grill. Be sure to stick around because you're certain to run into grease fires due to your hot grill. You'll want to put a good sear on the ribs while working damage control for the grease fires. Once this has been accomplished drop the heat at bit and continue to cook till they're donet, approximately 15-20 minutes. When the ribs are done they'll have an internal tempurature of 160ﾰF. If you so desire, coat with a nice layer of your favorite BBQ sauce (Sweet Baby Ray's is my family's standard) and bake it on during the last five minutes or so of cooking. Be sure to keep the heat low at this point because the sugar in BBQ sauce just loves to burn. Char is nice, charcoal isn't.
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