There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Every barbecue master has a preferred method for preparing ribs -- from which they rarely stray. Yet while cooking ribs in the oven yields moist, tender meat, cooking on the grill imparts the coveted barbecue flavor. There is, however, a method that combines the two. Removing ribs from the oven before they've finished cooking and transferring them to a grill will develop a flavor that offers the best of both worlds.
- Paper towels
- Roasting pan
- Salt, pepper and other seasonings
- Barbecue sauce
- Aluminum foil
Preheat the oven to the low broil setting.
Start the fire in the grill and bring it up to cooking heat.
Remove the ribs from their packaging, rinse under running water and pat dry with paper towels.
Cut the ribs into sections depending on their size and the size of the pan in which you'll roast them.
Apply a coat of barbecue sauce to the ribs, if desired. Some cooks use barbecue sauce in the oven, others do not. If you don't add sauce, season with salt, pepper and other preferred spices.
Place the pan of ribs in the oven for five minutes. Baste as needed.
Pull the oven rack out. Turn the ribs with tongs and broil for another five minutes.
Remove the ribs from the oven. Cover them loosely with foil if they'll sit before going to the grill.
Place the ribs on the grill and baste them generously with barbecue sauce. Cover the grill to minimize smoke and moisture loss.
Remove the ribs from the grill after about 10 minutes.
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