How to Quickly Cook Fork-Tender Ribs

Cooking ribs is an art that takes patience and lots of time which all of us do not have to spare. We are committing a cardinal sin here, but we suggest boiling the ribs first in cider vinegar and liquid smoke. The acidic vinegar acts as a tasteless meat tenderize, and the liquid smoke adds a deeper flavor.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Large pot for water, vinegar, salt and liquid smoke
• 4 pounds of beef or pork spare ribs
• Sea salt
• Cider vinegar
• liquid smoke to taste
• Long tongs
• Sheet pan
• Your favorite barbecue sauce
• Dry Cajun spice rub powder

How to Cook Ribs Quickly

1. Boil the ribs in a mixture of two-thirds water to one-third cider vinegar and one-half cup of liquid smoke. Boil for 45 minutes.

2. Remove the ribs gently with the tongs and place them round side up on a sheet pan.

3. Immediately pour and message the dry spice mix on both sides of the ribs while they are still warm. Cover with foil and refrigerate until ready to grill.

4. Fire up the grill and when it's ready, dip the ribs into the sauce, shake off excess, and set them on the sizzling grill. They are already cooked, so all you want to do is cook them long enough to affix the sauce to the rib. When you see the beginnings of little black tips, pull your meat off the grill and serve.

Tips & Warnings

• Boiling the ribs first gets rid of much of the fat.
• Place the grill approximately 4 to 5 inches from the coals or wood.
• Cut the ribs up into smaller portions of two ribs after the spice rub has been applied and the ribs have cooled.
• Recycle the bones and put them with your compost.
• Prepare plenty of warm guest towels.
• Boiling the ribs for too long will render them too tender and the meat will fall off the bone through the grill.
• Use BBQ sauce that doesn't not contain high fructose corn syrup. Read the labels.
• Science has determined that eating meats that have become black and charred may lead to cancer.
• Eat in moderation.

Resources

• History of barbecue.
• Regional styles.