When the cooking time is up, I pull out the ribs and place them on a baking sheet. Start checking at about the 4- to 4½-hour mark to find your ideal doneness, especially if you prefer them the way the experts do. So a total of 5 hours of cooking time gets the ribs to where I like them. I love ribs that are fall-off-the-bone tender. Personally, if I have to bite down to get the meat off the bone, they aren’t done enough for me. If the meat has pulled away from the bone or falls off altogether, they’re considered overdone. Switch the cooker to low and cook for an additional 3 hours.īarbecue experts say that ribs should be tender but still stick to the bone, so that you have to bite the meat off. Then pull them out and return them in reverse order so that the ribs on the bottom are on now on top. Then pour all but ½ cup of the sauce over the ribs, cover the pot and set on high for 2 hours. Grab a bottle of your favorite barbecue sauce and generously brush the ribs with it before stacking them in the slow cooker. You start by cutting down your ribs enough to fit them in your slow cooker (I like them in sets of two or three). Even so, I’ve streamlined it a bit over the years. Her method is so straightforward, it’s hard to call this an actual recipe. Since our grill had no rain cover, she pulled out our old trusty Crockpot and proceeded to show me how she made them. We were in the middle of a wet and rainy winter, but she was craving ribs for dinner. Sometimes, I just want to set them and forget them and still get my ribs fix.Ī roommate I had back in my mid-20s showed me her rib-cooking method. When it comes to ribs, though, sometimes I crave them but I don’t want to fuss with rubs or marinades or prebaking. I love it and do it often, especially in the warmer months. He bought me a gas grill for a housewarming present several houses ago (I moved around a lot in my 30s!). Low-and-slow barbecues over coals are not my idea of a good time. Watching my dad cook all my life taught me a great deal about home cooking, but I don’t have his patience when it comes to barbecues. Regardless of the method he used, everyone always raved. Sometimes he would bake them first, then transfer them to the grill. Sometimes they hit the big kettle grill straight away for a low-and-slow cook over coals that he had set up in zones for direct and indirect cooking. He would start the ribs the night before, either with a rub or in a marinade, depending on his mood. An invitation from him for a weekend cookout meant “come hungry,” ready to enjoy his perfectly cooked ribs smothered in his finger-licking-good homemade barbecue sauce.
Eventually, all of my childhood friends and those of my siblings came to expect that greeting when calling our house.Įveryone who knew Dad in his 40s and 50s would often say he should open a place to eat so more people could enjoy his cooking. “Tony’s Bar & Grill,” Dad would announce in an exaggerated gruff, gravelly voice whenever he would pick up the kitchen phone.
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