Tuesday, September 17, 2013

11 Tips to Making the Best Pork Ribs

Summer may be over, but there’s nothing like a great cookout in the brisk fall air! Here are 11 tips to making the best pork ribs of your late BBQ season (you can transfer some of these inside if you want to do them in the oven…but who says you can only fire up the grill in the summer?):
1. Purchase ribs that are evenly covered in meat. In other words, don’t buy a slab that is fatty on one end and fleshy on the other. Avoid slabs that have exposed bones!
2. Allow for one pound of ribs per guest. This is a generous helping but for more impressive appetites, make it two!
3. When preparing the meat, make sure you remove the membrane on the underside of the ribs with a sharp knife. If you don’t it blocks the flavor intake.
4. Always marinate your ribs in the refrigerator, not at room temperature.


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