If there is something more fitting for Father’s Day and Summer than a big pile of ribs, I don’t know what it could be. And if there’s one thing my husband has mastered, it’s his super secret process for grilling some fall-off-the-bone ribs. But, he shared a few of his tips with me to share.
FALL-OFF-THE-BONE BBQ RIBS
Start with your racks of ribs in a large aluminum pan, with each rack in its own piece of tinfoil large enough to wrap it up in. Generously coat both sides of each rack with a seasoning of paprika, chili powder, garlic powder, salt + pepper and a generous coating of lemon juice. Then wrap each rack individually in tinfoil.
Cook over low heat in a 200 degrees oven all night and in the morning remove the ribs and place the whole pan in the refrigerator to cool for several hours.
Fire up the grill (we use our go-to Big Green Egg) and unwrap each rack, placing them each directly on the grill. As they are cooking, slather your favorite BBQ sauce on both sides of the ribs until fully cooked.
As for entertaining, we love to use our beautiful Wooden Feast Boards from WoodKith as the perfect platter for serving up the ribs as it makes an impressive and hearty presentation. I also love going with the classics when it comes to BBQ, with good Southern sides like homemade coleslaw (I use a vinegar based recipe), white bread, and some sort of Day Pickle or Sweet Fire pickle relish for a perfect touch of acidity to balance the smoky flavor of the sauce. Cast Iron mac + cheese or hand-cut homefries are also a nice touch, and pair perfectly with a fresh watermelon this time of year.
Perfect for serving up a crowd, a good Southern BBQ is always a good idea and the fact that ribs are more stand-alone than shredded pork or chicken makes it an easy and impressive spread.
Love to know what your favorite tips are for ribs, and your favorite BBQ sauce too!
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