Summer time reminds me of my uncle’s camp. We love it up there because it’s just so relaxing… you can do everything from sit and read a book on the back deck to go hiking in the mountains or rafting down the river. It’s always a lot of fun. And of course, whenever we get together at camp, we like to cook on an open fire – and what better meal to make on an open fire than some BBQ ribs?
I swear I do cook other things, but I really love BBQ, especially ribs. With this post, though, instead of telling you how much I love ribs (…again) and sounding redundant, I can let the pictures speak for themselves.
RECIPE AND PREPARATION FOR 2 FULL RACKS:
First let me say that this recipe works best with an open fire, but don’t worry – I plan on following up with an at-home version very soon.
To start, I cut the ribs into 4 bones. This makes it easier to handle and cuts down your cooking time a bit. Baby back ribs have a thin membrane that is sometimes hard to break down. I always keep it on because it helps keep the rib together while you’re eating it but I did score the back (which is just making slits with a sharp knife in a cross pattern). That helps it to break down a little easier and also makes sure it’s not too tough to eat.
For the rib boil:
Half gallon of water
3 beef bouillon cubes
1 can of ginger ale
¼ cup of honey
I brought my sweet rib broth to a boil and then added the ribs. After that, I “turned down” the heat and simmered for about an hour – which can be a bit of a challenge on an open fire. To do this, you just have to scoot your pot around and keep an eye on the temp.
For the rib rub, refer back to the rub I made for my pulled pork.
When the ribs were done boiling, I pulled them out, rubbed them with my special spice mix, and let them sit for about 20 minutes to half an hour. This allows the seasoning to actually sink into the meat.
The ribs were grilled on about a medium to medium high heat (which just means medium to medium high heat spots on the grill). For about half an hour to 45 minutes, I gradually flipped the ribs – because you don’t want them to burn – and basted them often, which helps get that nice caramelization. You know the ribs are ready when they’re fork tender.
I also threw some corn on the grill too after boiling them in that lovely rib au jus. When those were done, I tossed them in a homemade lime honey butter. You probably also noticed some nice vegetarian cowboy beans and if you’d like, the recipe is here.