Tender barbecue ribs

Name: Tender barbecue ribs
Total time: 1 h 30 min
Ingredients: 4 rack of ribs (seasoned, not pre-cooked)

Automatically translated from Dutch using AI.

There are several ways to make ribs tender. This method is an alternative to the 3-2-1 method and takes less time. Give it a try.

Ingredients

For this recipe, use a barbecue with a lid and a temperature gauge. I use a gas barbecue, but a charcoal barbecue works just as well. Set it to 150°.
A rack of ribs is easier to handle on the barbecue if it is smaller. Cut the rack into pieces no longer than 20 cm; this usually means cutting it in half.
Ribs are often sold pre-seasoned. If yours are not, marinate them first. I used pre-seasoned ribs this time because they were on offer.
Prepare 2 sheets of foil for each rack. Place a rack in the middle of one sheet and fold it tightly closed. Turn the parcel seam-side down onto the second sheet and fold it closed again, so any juices stay inside the foil.
Put the ribs on the barbecue for 1 hour. Aim for a temperature between 120° and 160°. Heat can vary across the barbecue: my gas barbecue is cooler at the front than at the back. The ribs at the back could burn if left in one place for an hour, so learn how your barbecue heats and turn and move the ribs every 15 minutes.
After an hour, take the parcels off the heat. Leave them to cool until you can remove the foil without burning yourself. Be careful: depending on how far they have cooked, the ribs may fall apart.
Raise the barbecue temperature to about 200° C.
If you like, add another layer of marinade to the ribs now. This is optional.
Put the ribs back on the barbecue briefly on both sides to develop a crisp crust.