Rib's are a summer tradition at my house growing up. My dad makes the best ribs. They however take hours to prepare on the grill. It is rare I make time for meals that take hours to cook so I was very excited to see a quicker solution to my rib craving.
This recipe takes about 45 minutes to and hour to complete versus the 4 hour process of slow cooking ribs on the grill. This makes it a lot easier for me to make ribs for football, holidays and any other night of the week I feel like firing up the grill. The trick is boiling the ribs in water prior to placing them on the the grill. There is a whole lot of science involved in why this works but let's just go with it works. If you want the science check out the Cook's Illustrated it is chock full of information.
It all starts with some baby back ribs cut in half so they will fit in your pot. Then boil ribs in salt water.
Put on the grill and cook for a minute or two and then add your favorite sauce or glaze.
Finish up the ribs with a nice char and you have weeknight ribs.
Weeknight Baby Back Ribs
2 Tablespoons salt
2 (2-pound) racks baby back or loin back ribs, trimmed, membrane removed, and each rack cut in half
1. Dissolve salt in 2 1/2 quarts of water in a dutch oven; place ribs in pot so they are fully submerged. Bring to simmer over hight heat. Reduce heat to low, cover, and cook at bare simmer until thickest part of ribs register 195 degrees, 15 to 25 minutes. While ribs are simmering, set up grill. (If ribs come to temperature before grill is ready, leave in pot, covered, until ready to use.)
2. Dry paper ribs with paper towel and place ribs on a prepared grill. Heat for a few minutes and then brush with sauce. Grill ribs, flipping and applying sauce as needed until there is a nice caramelization and char, 15 to 20 minutes.
3. Remove ribs and let rest for 10 minutes. Separate ribs and serve.