Herbed BBQ Ribs

I have recently featured a couple of different back-rib recipes. Both used fairly complex seasoning mixtures and respectively employed the techniques of pre-cooking and  the indirect heat grill method. Today, I am cooking back-ribs again but I am going to grill over a direct flame after a marinating the meat using only garlic and herbs… 

In order to help the marinade penetrate, it helps to make incisions into the meat between the bones and this is particularly important on the underside where the boned and flesh are covered by a thick membrane. You can remove this entirely if you like but I always prefer to leave it intact.

I marinated the ribs in a mixture composed of the following:

  • 2 tbsp. chopped Garlic;
  • 2 tbsp. Olive Oil;
  • 1 tbsp. chopped fresh Rosemary;
  • 2 tbsp. chopped fresh Parsley;
  • ½ tsp. each Salt, Pepper, and dried Thyme.

The ribs were left overnight and I turned them a couple of times to ensure good penetration.

I first grilled the ribs over moderately high heat with the BBQ lid closed for about 8 or 10 minutes per side.

In order to get a good caramelization and to add a little tang, I made a glaze out of the following:

  • 1 tbsp. prepared  Mustard;
  • 1 tbsp. Sugar;
  • 2 tbsp. Cooking Oil;
  • 1 tsp. Liquid Smoke (optional).

The final grilling took place over high heat and required about 6 to 8 minutes preside, basting repeatedly with the glaze. As you can see, the outer surface took on a golden crispiness, nicely charred here and there, but I can attest that the inside remained nice and juicily moist.

The Verdict

I served the ribs with some rice fried with radish greens and it made for an excellent supper. I really like the indirect, slow method of barbecuing, and have had nice results with pre-cooking, but these were some of the nicest ribs I have had all season. I would have like just a bit more Rosemary taste, but these were great…

 

2 Comments

  1. I really enjoy reading your culinary adventures! I usually shy away from ribs but may give this a try. Thanks.

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