Ribs can be cooked in a variety of contraptions: grill, oven, smoker, slow cooker and pressure cooker. Having cooked ribs each of these ways I’ve learned quite a bit. There are three requirements for a good rib: tenderness, saltiness and caramelization. Tenderness is achieved by accurately cooking the meat to a point that the tissue relaxes and allows for the meat to fall off the bone; while maintaining a bit of a bite. This can be achieved with a low and slow cooking process. Also, preparation is important too. There is a lining that covers one side of the ribs that does not soften while cooking. This needs to be removed in order to achieve a tender rib.Saltiness is achieved by properly seasoning the ribs. I like to do this by creating a marinade that includes mustard, chili and garlic powder, Worcestershire, kosher salt … and a few other elements. When the protein marinates in this concoction overnight it absorbs the flavor and yields a delicious (and tender) product.
Caramelization. One of the best features of ribs is the sweet caramelized coating that develops when heat hits the coating of the ribs. This happens if there is sugar in the marinade and if the ribs are basted with barbeque sauce while cooking. A high heat finish to the ribs will also help to develop a caramelized rib.I need to tell you one last thing about ribs: use good ingredients.
Market Street has the best selection—quality pork that’s well-priced. You’ll also need a barbeque sauce to coat and finish off the ribs. Have no fear, Market Street has you covered.One of my favorite things to do is scan the condiment section at Market Street. It is filled with familiar brands of old but also abundant up-and-coming lines. From national brands to local Texas favorites, Market Street knows how to give you options to please your condiment palette.
This weekend grab a few racks of ribs and saunter down the condiment aisle. Select a sauce or two that you want to try and get grilling!
1 cup yellow mustard
1 teaspoon black pepper
2 teaspoons garlic powder
4 teaspoons chili powder
1 tablespoon kosher salt
3 tablespoons Worcestershire sauce
4 tablespoons brown sugar
1 teaspoon black pepper
1/2 cup apple juice
1/2 cup chicken stock
- In a bowl, combine the mustard, pepper, garlic and chili powder, kosher salt, brown sugar and Worcestershire. Stir well and set aside.
- Place the ribs on a long piece of foil (long enough to wrap the ribs). Remove the thin layer of membrane off the back of the ribs. Evenly coat the rib with the mustard mixture. Wrap the ribs in the foil and place on a large rimmed baking sheet. Repeat this process with the second rack of ribs. Place in the fridge for at least six hours.
- Heat the oven to 250 degrees. Combine the apple juice and chicken stock into a small bowl.
- Remove the ribs from the fridge. Open up the foil packets and pour 1/4 cup of the juice mixture into each foil packet. Reseal the foil packets. Place the ribs into a roasting pan and place into the oven. Cook for 2 hours.
- Prepare the grill to cook with indirect heat at 250 degrees.
- Remove the ribs from the oven. Open the foil packets and place the ribs onto the grill. Baste each rib with barbecue sauce and close the grill lid. Continue to grill for two hours, basting the ribs every 15 minutes with barbecue sauce.
- Remove the ribs from the grill and place the ribs onto a cutting board. Let the ribs rest for 10 minutes. Cut into serving portions and serve.
Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.