Ribs - A Recipe

Succulent ribs, pre-cooked and ready for a quick finish...

On Saturday, I made spareribs for the guys. Here's my method:

Split a rack of ribs (we prefer the unseasoned cryovac product) into two halves, to be cut into singles before last stage of cooking. For the grill, place on foil and cook on low for at least two hours, turning a couple of times. For the oven, it's the same treatment, but on a pan.

To finish, place directly onto a medium grill and baste several times with Balsamic Vinegar, till well glazed and flavored, turning once... this for about half an hour.

That's it! I promise... they are delicious and minus the salts, sugars and other nasty ingredients that many barbecue sauces contained. Joe and Christian loved them and ordered up a double-batch for our rendezvous at Minne, this coming weekend. Food-photo to come.

To Note:  Fresh ribs can be pre-cooked, cooled and frozen, readying them for event-day completion. Don't want to grill them? Toss them in sauce, with no worries... fat has been cooked out and results shall be succulent. 

Dine al fresco... it's summertime!