Whether you’re a master of the grill or a first timer at barbecued ribs, Dan Kirchmann, butcher at Jerry’s Foods in Edina, has a foolproof recipe for making ribs that will fall right off the bone.
Kirchmann starts with all natural, fresh, never-frozen baby back ribs. “Never buy extra-tender pork,” he says, because it is pumped with a tenderizing solution of chemicals. His next tip is to remove the membrane from the ribs. Jerry’s Foods full-service meat market will do this for free.
At home, Kirchmann says to season ribs with a mix of salt, pepper, brown sugar, paprika and garlic. “You can just kind of mess around in the kitchen and throw that together,” he says. Don’t want to make your own? Kirchmann suggests Famous Dave’s rib rub and Tom Douglas pork rub.
Next is to steam ribs in the oven. Put your ribs on a rack and cover with aluminum foil. Fill a reservoir beneath the rack with water, and bake at 350 degrees for about an hour and 20 minutes.
Now for the grill. Move all hot coals to one side or set your gas grill to a medium/high heat setting. Paint the ribs with a sauce and put them on the grill. Kirchmann prefers Wee Willy’s BBQ sauce.
Once your ribs are on the grill, don’t walk away, because the sugar in the rub and the sauce can burn instead of caramelize. “Flip them constantly, keep them moving,” he says. “Do this for four to seven minutes, and it’s time to eat.”