Fri, 3 July 2015
Makes 4 to 6 servings
Die-hard barbecue people don’t even like to consider this technique, which I sometimes call "cheater ribs" because it goes against all the principles and values of barbecue culture. These ribs may not be smoky, and they may not be quite as flavorful as true barbecued ribs, but they’re wonderfully tender, they taste great, and they don’t take all day to cook.
The original recipe calls for a coating of mustard and barbecue rub and a Kansas City-style finishing glaze, but this Greek treatment is unusual and delicious.
2 racks side or back ribs, trimmed by your butcher
For the rub:
1/2 tsp | 2 mL crushed chiles (optional)
1 jar mint jelly
Remove the membrane from the ribs if your butcher hasn’t already done it for you. Fill a large pot with cold water and completely submerge the ribs in the water. Add the onion, peppercorns, and bay leaves. Bring the water just to a boil. With a spoon or ladle, quickly skim off the soapy scum that forms on the top of the water and reduce the heat to low. Gently simmer the ribs for about 11/4 hours, or until the bones start to poke out of the meat. Take the ribs out of the water and cool them on a cooking sheet until they are easy to handle.
Prepare your grill for direct medium heat. Sprinkle the ribs on both sides with the rub and drizzle them with a light coating of olive oil.
Category:grilling -- posted at: 1:19pm PST