Pork Ribs

Five pounds of country-style pork ribs get the two-step treatment: boiled first with sliced lemon and onion until tender, then finished on the grill with layers of barbecue sauce brushed on every 10 minutes. The boil-then-grill method guarantees fall-off-the-bone tenderness that’s hard to achieve with grilling alone, especially with thick, meaty country-style cuts.

The initial boil does the heavy lifting. Forty-five to sixty minutes in salted water with lemon slices and onion breaks down the tough connective tissue and renders out excess fat. The lemon adds a subtle acidity that seasons the meat from the inside out, while the onion infuses a gentle savory backbone. Drain the ribs thoroughly and discard the aromatics before they hit the grill.

Over slow coals, the ribs spend another 35 to 45 minutes getting basted and turned every 10 minutes. Each coat of barbecue sauce caramelizes and builds on the last, creating that sticky, lacquered finish with charred edges and smoky flavor. The key word here is “slow” coals; high heat will burn the sugars in the sauce before the ribs pick up any real grill flavor.

Chef Tips

• Drain the boiled ribs on a wire rack for 10 minutes before grilling; surface moisture prevents the sauce from sticking
• Use low, indirect heat on the grill to prevent flare-ups from dripping sauce
• Turn and baste every 10 minutes for at least 3-4 coats of sauce
• Bring your favorite bottled sauce or make your own; the recipe leaves this to your preference

Variations

• Oven finish: Broil the boiled ribs on a sheet pan, basting with sauce, for 20 minutes if you don’t have a grill
• Asian glaze: Use a hoisin-soy-ginger sauce instead of barbecue sauce
• Dry rub: Skip the sauce entirely and coat with a smoky dry rub before grilling for bark-style ribs