Weekend cookouts can range from hot dogs and hamburgers, to chicken, grilled veggies, steaks or ribs. The possibilities are endless. Now when I was a kid, it was pretty much always burgers and dogs. I honestly don’t remember ever having ribs — I mean, ever. I think I might have had my first ribs sometime in my 20s.
This method of cooking the ribs will shorten the grilling time and still give you a great end result.
This was probably because ribs can take a lot of cooking time, especially if you use only the grill. My parents were always too busy to spend that kind of time on dinner.
Try Smitty’s tips for cooking ribs
This method of cooking the ribs will shorten the grilling time and still give you a great end result. You also can do the entire cooking process in the oven if you don’t have a grill, but still want the barbecue menu. Have a great weekend cookout and enjoy some ribs.
Honey-ginger glazed ribs
6 lbs. baby-back pork ribs, cut into two-rib portions (3-4 racks)
2 C water
½ C orange juice
¾ C brown sugar
2 T cornstarch
2 cloves garlic, minced
1 T ground ginger
1 t Dijon
½ C honey
¼ C soy sauce
Salt and pepper
Season the ribs with a salt and pepper and place bone-side down in a roasting pan with 1 cup of water. Cover tightly and bake at 350 degrees F for an hour and half to two hours. Mix the other cup of water with the rest of the ingredients in a bowl while the ribs are cooking. Remove the ribs and drain the pan. Bring the glaze to a boil so it will thicken. Grill the ribs over indirect heat or low heat for about 45 minutes to an hour; pour glaze over them every 10 to 15 minutes.
If you are going to use the oven and not a grill, return the ribs bone-side down to the pan and pour half the liquid mix over the ribs; put back in the oven uncovered. Bring the other half of the glaze to a boil to allow it to thicken; pour some over the ribs every 10 to 15 minutes. Cook for about an hour.
