Buttery tender ribs to the bbq
Frying raw ribs on the BBQ for a while usually does not result in nice tender meat that the bone falls off.There are several methods to prepare ribs as buttertender. This is an alternative to the 3 2 1 method and takes less time. Try!Print Pin FB X Rate
- 4 Ribs (pre-seasoned - not pre-haired)
- For this dish, it is good that you have a bbq with a lid and a temperature gauge. I use a gas barbecue, but this can also be done on a charcoal BBQ. Provide a temperature of 150°.
- A rib steak is sometimes more convenient to handle on the BBQ if they are a bit smaller. Cut the ribs into pieces of maximum 20 cm – usually this means cutting your rib into 2.
- Usually you can buy your ribs pre-seasoned, if that is not the case then marinate the ribs first. I chose to buy pre-seasoned ribs this time (these were in advertising).
- Provide 2 silver paper sheets per rib piece Per piece: * Place a rib piece in the middle of the silver foil and fold tightly. * Place the packet with the "slit" side down on the 2nd sheet of silver paper and fold tightly again. Now we are sure that any moisture released will remain in the silver paper.
- Place the ribs on the BBQ for 1 hour. A good temperature is between 120° and 160°. Your BBQ isn't equally hot everywhere. My gas barrier is less hot in the front than in the back. If I leave the ribs for an hour, there is a chance that the back ones are burned... Get to know your bbq well and therefore it is best to turn the ribs every 15 minutes and change places.
- After an hour, remove the packages from the heat. Let them cool down a bit until you can remove the silver foil without burning yourself. Be careful, depending on how far they are cooked, they can possibly disintegrate.
- Increase the temperature on your bbq to about 200° C.
- If desired, you can now marinate the ribs even more. But you don't have to.
- Place the ribs briefly on the bbq on both sides until they get a crispy crust.