Ina Garten tells Food Network that the secret to his foolproof ribs is to bake them in the oven, then transfer them to the grill. This results in succulent ribs that fall straight off the bone.
Garten also shares that St. Louis-style ribs are his preference, though back ribs work well too. According The kitchen, ribs are increasingly in demand due to their tender and lean meat quality. Still, they can be expensive. Garten’s favorite St. Louis-style ribs, on the other hand, are meatier, according to tender belly, because they come from under the belly of the pig. They also contain a large amount of bones and fat, which makes them juicy and tasty.
Garten seasons the ribs with salt and pepper, brushes them with it homemade barbecue sauce, and cover them loosely with aluminum foil. Then, she places them in the oven at 350 F for 1 hour and 45 minutes. Once the ribs are cooked and tender, she brushes them with barbecue sauce and toss them on the grill for 5 minutes on each side until the sauce becomes sticky. Let the ribs rest for ten minutes, then slice and serve.
She says, “Once I stopped incinerating ribs on the grill and started roasting them and then barbecuing them, there’s no going back.”
It’s safe to assume that the perfect plate of tender, sticky ribs comes from practice and more practice. It looks delicious!
