how do i grill baby back ribs so that they area tender?

Answer 1

Grilling really isn't the best way to make ribs tender. For ribs to be really tender and falling off the bone like you want they need to be cooked at a low temperature for a long time. The best way to do this on a grill is to use indirect heat. Only turn on one side of the grill and put the ribs on the other side or put the ribs on an upper rack if your grill has one. The ribs should take anywhere from 3-5 hours to cook in this way. When the ribs will bend at close to a 90 degree angle you know they're done. Low and slow.

Answer 2

If you just toss ribs on a grill they won't have a good bar-b-q taste. I used to own a restaurant and here is the way I made ribs there. They were said to be the best people ever ate. I used a large stainless bowl - put a trivet in the bootom to keep the ribs from touching the bottom. Layered in ribs with Celery Seed, B-B-Q sauce, Wright's Liquid SMoke, Powdered garlic, a little Adolf's tenderizer and some water. The liquid should be a little higher than the ribs in the bowl. Cover with heavy duty alum foil - tightly sealed under the rim of the bowl - double layered. Bring to a slow boil - very slow - but a boil. Let it go for about 45 mins. Remove ribs and continue to boil sauce to reduce it. Ribs can be kept in ref for days if you want. When ready to serve take to gril - dip in sauce - and grill till darkened on each side. Flavor is incredible. Like slow hickory smoked ribs. Am getting hungry writing this.

Answer 3

First marinate the ribs no less than two hours to let the ingredients tenderize. If you want them as tasty-tender as possible and still look perfect, have the charcoal (better than gas grills) bright and hot. With the grill at a low level place the ribs at the center and cook for not over 30 seconds, unlidded, and turn once after re-brushing the marinade, for 30 seconds Now raise the grill level to a fairly high position and with the lid on, cook no more than two minutes before brushing more sauce on them and turning them to cook another two minutes. Time may vary slightly with size of ribs and type of grill (can you raise and lower the grill? If not, after the initial singe, place the ribs on heavy aluminum foil strips close to the edges so the heat can reach them). When you have taken them off the grill, before serving the ribs cut off a bit of the thickest meat and sample it so you can tell if more time is needed on the grill. If your guests are hungry and antsy about waiting, fill their martini glasses (maybe only half way).

Answer 4

Marinate like normal two hour minimum, over night is best. Cook the ribs in the oven at 180 to 200 degrees in the oven for at least 2 to 3 hours. For the smokey flavor throw the ribs on the grill for half an hour. Use hickory or mesquite or oak or apple or any combination of these woods. For straight grilling same deal just keep the coals on one side of the grill and put the ribs on the other same temperatures.

Answer 5

I put the rack into a large heavy duty alum foil, with chopped onion and some liquid smoke sauce and some water. Seal it up and put it on the grill , low for almost an hour. Remove the ribs from the foil, slather with your favorite sauce and finish on the open grill. Skewer some fresh pineapple and grill alongside the last 5 minutes.

Answer 6

I don't agree with boiling them. It dissolves the collagen that makes them tender, leaving mostly elastin which is not water soluble and makes them rubbery. The only way to cook ribs is to slow cook them on a grill or smoke them. You never want to cook them at a temperature of more than 250 degrees or they get tough. You can par-cook them in a 350 degree oven and then finish on a hot grill for flavor. They won't be as good as barbecued ribs but they will still be good.

Answer 7

Boil them on the stovetop in salt water first for about 15 mins. Then take them out and sprinkle some meat tenderizer over them. Then throw them on the grill for a short while.

Answer 8

yep, boil them first, well actually you simmer them slowly until just before the meat starts to detach from the bone. I like to simmer them in beer with the juice of a couple of limes squeezed into it. This will completely cook the ribs. Transfer to the grill to glaze them. I like to take my favorite BBQ sauce and add about 1/4 cup of Jack Daniels and a pinch of cayenne pepper to glaze with. I have never served these ribs to anyone that didn't just rave about them.

Answer 9

Pile the charcoal on one side, barbecue the Ribs on the other side of the Smoker grill.

Cook them slow but thoroughly; that keeps them tender.

Answer 10

boil them first, then grill them for a while, then baste with sauce will grilling for about 10-15 minutes more