Welcome to my blog, where today I am excited to share with you my experience of cooking the fastest ribs I’ve ever made. If you’re a fan of delicious, tender, and mouth-watering dishes but don’t have hours to spare in the kitchen, then this recipe is perfect for you. Join me as I unveil the secrets behind making succulent ribs in record time. Get ready to satisfy your cravings and impress your family and friends with this quick and easy cooking method. Let’s dive right in and discover how to make the fastest, most finger-licking ribs ever!
Cooking the Fastest Ribs I’ve Ever Made
Introduction
When it comes to ribs, slow and low is often the name of the game. But what if you’re short on time and craving those succulent, fall-off-the-bone ribs? Fear not, because I’ve discovered a method that promises the fastest ribs you’ve ever made. In this article, we’ll explore how to cut Baby Back Ribs into individual bones, season them to perfection, and grill them over charcoal. With the help of an Asian glaze, we’ll elevate these ribs to new heights of flavor. So roll up your sleeves, fire up the grill, and get ready for some mouthwatering ribs!
Ingredients:
To achieve the fastest and tastiest ribs, you’ll need the following ingredients:
- Baby Back Ribs
- Killer Hogs Hot Rub
- Brown sugar
- Honey
- Soy sauce
- Hoisin sauce
- Sriracha sauce
- Rice vinegar
- Minced ginger
- Sesame oil
- Red pepper flakes
- Green onions
Directions:
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Prepare the Ribs:
- Start by removing the membrane from the underside of the ribs. This will allow the flavors to penetrate the meat evenly.
- Next, generously season the ribs with the Killer Hogs Hot Rub. Don’t be shy with the rub as it adds a depth of flavor that will make your taste buds dance.
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Setup the Grill:
- For this recipe, we’ll be using a Weber Kettle Grill with a charcoal Vortex. The Vortex creates a cyclone of heat that cooks the ribs evenly and quickly. Fill the Vortex with charcoal and light it up.
- Once the charcoal is lit and beginning to ash over, arrange the ribs around the outer edge of the cooking grate. This will ensure that the ribs cook indirectly, avoiding direct heat which can lead to uneven cooking.
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Grill the Ribs:
- Close the lid of the grill and let the ribs cook for approximately 90 minutes. The Vortex will create a convection effect, circulating the heat around the ribs and cooking them faster than traditional methods. The result? Tender, juicy ribs in a fraction of the time.
- While the ribs are cooking, it’s time to whip up the Asian glaze.
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Prepare the Asian Glaze:
- In a small saucepan, combine the brown sugar, honey, soy sauce, hoisin sauce, sriracha sauce, rice vinegar, minced ginger, sesame oil, and red pepper flakes. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar has dissolved and the flavors have melded together.
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Glaze and Serve:
- Once the 90 minutes are up, remove the ribs from the grill. Brush them generously with the Asian glaze on both sides, ensuring every inch is coated with the sticky goodness.
- Return the ribs to the grill and cook for an additional 5 minutes on each side, allowing the glaze to caramelize and create an irresistible crust.
- Finally, remove the ribs from the grill, let them rest for a few minutes, and serve with a sprinkle of green onions for an added burst of freshness.
Connect with Malcom Reed:
If you’re looking for more mouthwatering BBQ recipes and tips, be sure to connect with Malcom Reed on his website and social media platforms. Malcom Reed is a renowned BBQ expert, pitmaster, and host of the popular How to BBQ Right podcast. He also offers a range of BBQ supplies to take your grilling game to the next level.
FAQs:
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Can I use spare ribs instead of Baby Back Ribs?
- While you can certainly experiment with spare ribs, Baby Back Ribs are recommended for this recipe due to their tenderness and quicker cooking time.
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Where can I find Killer Hogs Hot Rub?
- Killer Hogs Hot Rub is available on Malcom Reed’s website, as well as select BBQ supply stores.
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Can I make the Asian glaze in advance?
- Absolutely! The Asian glaze can be made ahead of time and stored in an airtight container in the refrigerator for up to a week.
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What other flavors can I add to the glaze?
- Feel free to get creative with the glaze by adding citrus zest, minced garlic, or even a splash of bourbon for an extra kick.
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Can I cook the ribs on a gas grill instead?
- While this recipe specifically utilizes a charcoal grill with a Vortex, you can adapt it for a gas grill by using indirect heat and following the glaze and cooking instructions accordingly.
Conclusion:
When time is of the essence, but you’re craving ribs that are full of flavor and tender to the bone, this recipe has got you covered. By cutting Baby Back Ribs into individual bones, seasoning them with a robust rub, and grilling them over charcoal with the help of a Vortex, you’ll achieve the fastest ribs you’ve ever made. Don’t forget to top them off with the mouthwatering Asian glaze for an explosion of taste. So grab your grill, gather your ingredients, and prepare to impress your taste buds and your guests with these lightning-fast ribs. Happy grilling!