Celebrate National Barbecue Month with Ribs

OK...the picture is not great.  But the grill ran out of gas and these ribs are so tender that they fall apart.  Stick with me and learn the secret. You'll be glad you did....

So I have a mega smoker.  Big enough to accomodate a big brisket, several slabs of ribs, a chicken or two and a pork loin or bologna for good measure.  Babied for 8 hours or so with periodic injections of hickory chunks and fresh charcoal, it produces a meat-fest with a smoke ring to die for and tenderness beyond compare.

But who wants to do that on a weeknight?  Especially if baby back ribs are on sale.  The other half has a technique that is simple, but that results in incomparably fall-apart and delicious barbecue.

Simple, but Amazing Ribs

Wrap baby back ribs in foil and place on rimmed baking sheet.  No water.  No rub.  No seasonings.

Place in 300° oven and cook without disturbing them for 2 hours.

Remove from oven, unwrap and let rest for 30 minutes.  Don't let them sit in any juices that have drained off. (Note: you can refrigerate them at this point and finish them off the next night.  Just let come to close to room temp before next step.)

Heat your gas or charcoal grill to medium-high heat.  Throw (ok...not literally) the ribs on the grill and cook for three minutes or so on each side. Brush your favorite barbecue sauce on and grill for an additional three minutes or so to get a nice bit of crust.  (But don't let them burn.)

Put a bib on and enjoy.

Wine Pairing:  Red of course.  Try a spicy Zinfandel from California.  Matches perfectly.