How to Make Really Good Ribs On The Grill

Grilled ribs have a unique, smoky flavour.

Cooking on the open fire of your grill is one way to get in touch with your primitive roots. A good test for any cook is barbecue ribs. Getting them to be fall off the bone, while still maintaining the right texture, requires a bit of experience. Braising the ribs in beer prior to grilling is one sure fire way to reach the holy grail of tenderness. With a bit of patience and the right amount of heat, your family will be enjoying the best ribs they've ever had.

Things You'll Need

• Aluminum foil, heavy gauge and wide
• Beer
• Paprika
• Dry mustard
• Salt
• Pepper
• Diana rib sauce
• Russian salad dressing

Instructions

1. Cut any excess fat off the ribs with a sharp knife. Remove the skin on the bottom of the ribs. This is best done by grabbing a corner with paper towel and pulling it back slowly.

2. Lay the ribs on a flat surface and apply paprika, dry mustard, salt and pepper to both sides.

3. Roll out a section of aluminum foil about 1 1/2 the length of the ribs. Lay the ribs in the center and fold up both ends to make a boat-like shape. Curl the ends up slightly so it will hold fluid without leaking.

4. Pour half of a beer into the aluminum foil boat. Fold up the ends and seal the top by folding the foil downward. It is important the foil package is sealed so it doesn't leak fluids.

5. Turn on your barbecue grill and bring its temperature to 200-250 degrees Fahrenheit. Place the foil package on the top warming rack and allow it to cook for 1-2 hours. The ribs are done braising when the meat pulls slightly off the bone.

6. Remove the ribs from the foil package and turn the grill up to 300-350 degrees Fahrenheit.

7. Mix four parts Diana rib sauce with one part Russian salad dressing in a bowl.

8. Place the ribs on the grill and begin basting with the sauce. Turn the ribs and baste several times. Be careful not to burn the sauce over direct flame. Once the ribs are saucy enough, remove from the grill and enjoy.

Tips & Warnings

• The key to ribs is removing them from the braising package at the perfect time. The ribs should be falling off the bone, but not so tender they don't hold onto the bone when picked up.