BARBECUED BABY-BACK RIBS

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Barbecued Baby-Back Ribs image

Boiling the meat will result in tender ribs. It also shortens the overall cooking time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7

6 racks baby-back ribs
4 stalks celery, coarsely chopped
2 medium carrots, coarsely chopped
1 large onion, coarsely chopped
1 clove garlic, halved
Coarse salt and freshly ground pepper
Pierre's Barbecue Sauce

Steps:

  • Divide ribs between 2 large pots. Cover with cold water. Bring to a boil. Reduce to a simmer, and cook 3 minutes, skimming any foam that rises to the surface. Drain; rinse under cold water. Cover ribs with cold water again.
  • Divide celery, carrots, onion, and garlic between pots; add 1 tablespoon salt to each pot. Bring to a boil. Reduce to a simmer, and cook until ribs are tender, about 1 hour. Drain; discard vegetables.
  • Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Season ribs generously with salt and pepper; brush with barbecue sauce. Grill, turning frequently and brushing with sauce occasionally, until heated through and marked by grill, about 15 minutes. Cut into servings of about 3 ribs each; brush with more sauce. Serve immediately.

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