As I stepped outside of my parent’s home in Ojai on Memorial Weekend Saturday, I took a deep breath of Jasmine-filled air, listened to the birds sing, and felt the warm, SoCal sun on my butt-white face. What could be better than this? I thought. WHAT COULD BE BETTER THAN THIS!!!
And it occurred to me.
The only thing that tops an early summer day of fun in the sun with nothing to do, is an early summer day with nothing to do + SLOW COOKED MEAT.
So I cooked some ribs!
I bought three slabs of Baby Back Pork Ribs (to feed 8 people, 4 of whom are monsters), and used a simple recipe to make a rib rub that used all basic spices that we already had in the house.
per four pounds of rib. I more than doubled the recipe for my three slabs.
- 1/2 Tablespoon of salt
- 1 Tablespoon Sugar
- 1/2 Tablespoon Ground Cumin
- 1/2 Tablespoon Ground Black Pepper
- 1/2 Tablespoon Chili Powder
- 1 Tablespoon Paprika
Mix these spices together in a bowl, and massage your mixture onto both sides of your slabs. This part is more fun if you explore your own body’s ribs before rubbing the Baby Backs! How do your ribs differ from the pig’s? Less Fat? Sharper bones?
If you are using a gas grill, like me, turn on only half of the burners to very low heat. Preheat with the grill closed for at least 15 minutes. If you are using a charcoal grill, you just gotta keep that fire as low as possible. When the grill reaches 300 degrees, open it up, and place your gorgeous, rubbed ribs on unheated side of the grill. (You should be able to hold your hand above the unheated side. No burn, no problem!). Close the grill.
Every 30 minutes, quickly open the grill, and flip your ribs. You’re slow cooking these bad boys, and the hot air in the grill has got to stay in there to cook the meat. In addition to flipping the slabs, I also rotate their position on the grill every hour so they can take turns being closest to the fire.
After the first 90 minutes, get out your barbecue brush and marinate the top side of the ribs with a light layer of the sauce of your choice. My favorite is Bull’s Eye Original BBQ Sauce. Remember – be quick! – and close the grill’s top. Repeat this process every half hour for 4 – 8 hours. Depends on your grill.
Once your ribs look cooked…and the meat is starting the come off the bone… turn up your grill’s heat and brown the ribs on both sides, You want the outside of the slab to get niiiice and crispsy. Keep your eye on the ribs; you don’t want them to burn. Listen to your instincts, and once the ribs are crisped to your liking, take them off the grill. Cut them to your liking, and serve with a side of BBQ sauce.
And voila! There you have it! Perfect ribs to top your perfect day.