I started cooking ribs this way back in 1979. We have tried many other methods, but we always come back to this way. Funny thing, is DH would always get all of the credit from our family and friends, as he was the one they actually saw grilling the ribs. In reality, it was a team effort, as I did everything up to the grilling. Over the last several years though, he has taken over the whole job, and now truly is the one responsible for the perfectly cooked ribs. And the beauty of this method is you can use your favorite sauce (We use Jack Daniel’s Honey Smokehouse).
- 2 racks Baby Back Ribs
- 1 cup Barbecue Sauce
- 3 quarts apple juice
- 1/2 cup Barbecue Sauce (reserved, if needed)
- Remove ribs from wrapper, and remove the membrane off the back of the ribs. You can use a sharp knife to slit the end, so you can use your fingers to pull it off the length of the rack. (DH skips this step, leaving the membrane on, as it is edible.)
- Cut the racks so each rib is an individual piece. (We like the sauce coating each rib totally).
- Bring 3 quarts of apple juice to a boil.
- Carefully, ease ribs into apple juice.
- Bring water back to a boil.
- Reduce heat to low, and cook ribs for 90 – 100 minutes.
- Remove from stove and drain.
- Place the individual ribs into a container with a tight-fitting lid and pour the 1-cup of barbecue sauce on top of the ribs.
- With the lid on tight (holding it on), turn the container upside down and give it a couple of hard shakes. (This method coats all of the ribs easily.)
- Remove lid for about 15 minutes to allow them to cool a bit, then place the container in the refrigerator for 4 hours, turning the container over 1-2 times.
- Grill ribs on medium high – high heat (we use gas), for 5 minutes.
- Then turn them, coating them if needed with the reserved barbecue sauce, or use the sauce in the bottom of the container.
- Grill the ribs on the second side for an additional 5 minutes.
Servings: 4 / Preparation: 4.5 Hours / Cooking Time: 110 Minutes