I’ve been meaning to try this recipe from Cooks Illustrated for about a month. Man, I am glad I got to it. It is a grill recipe, not a barbeque recipe. The ribs are not tender, but rather chewy like a steak. They are holy (heck) good. And as an added bonus, they are ridiculously easy!
1 or 2 racks ribs (any cut, i used whole racks and used the tips), cut into two rib sections
salt
vegetable oil
pepper
Vinaigrette:
1/2 cup evoo
4 finely minced cloves of garlic
2t finely minced fresh rosemary
2T lemon juice (about 2 lemons)
1 hour before grilling:
Cut the ribs into the 2 rib sections, salt, and refrigerate. Make the vinaigrette by mixing the first three ingredients and microwaving them until they just start bubbling, about 30-45 seconds; then whisk in the lemon juice and let stand.
get a fire just slightly less than afterburner hot, between burger and steak: 450-500. Brush the meaty side of the ribs with vegetable oil, pepper them, and grill them meat side down for a few minutes. Turn, grill, turn, grill, etc. I took them to 150 between the bones, which kept them juicy and still gave a great crust.
When they are done, let them stand a few minutes and serve with the vinaigrette on the side.
I did 4 chicken thighs alongside, to see if the recipe translates. It absolutely does. I started the thighs after the first turn, because, well, you know. They’re a lot thinner.
the key to this is the same as the key to grilling pork chops: PAY ATTENTION. A couple more minutes and I very well might have had shoe leather. But these were juicy, meaty, porky, and had a really good caveman gestalt, as in ripping meat from bones with your teeth!
Give it a try. It’s one of the easiest recipes you can make, and the reward is... well, the reward is amazing ribs in about 15 minutes!
1 or 2 racks ribs (any cut, i used whole racks and used the tips), cut into two rib sections
salt
vegetable oil
pepper
Vinaigrette:
1/2 cup evoo
4 finely minced cloves of garlic
2t finely minced fresh rosemary
2T lemon juice (about 2 lemons)
1 hour before grilling:
Cut the ribs into the 2 rib sections, salt, and refrigerate. Make the vinaigrette by mixing the first three ingredients and microwaving them until they just start bubbling, about 30-45 seconds; then whisk in the lemon juice and let stand.
get a fire just slightly less than afterburner hot, between burger and steak: 450-500. Brush the meaty side of the ribs with vegetable oil, pepper them, and grill them meat side down for a few minutes. Turn, grill, turn, grill, etc. I took them to 150 between the bones, which kept them juicy and still gave a great crust.
When they are done, let them stand a few minutes and serve with the vinaigrette on the side.
I did 4 chicken thighs alongside, to see if the recipe translates. It absolutely does. I started the thighs after the first turn, because, well, you know. They’re a lot thinner.
the key to this is the same as the key to grilling pork chops: PAY ATTENTION. A couple more minutes and I very well might have had shoe leather. But these were juicy, meaty, porky, and had a really good caveman gestalt, as in ripping meat from bones with your teeth!
Give it a try. It’s one of the easiest recipes you can make, and the reward is... well, the reward is amazing ribs in about 15 minutes!
Comment