FOOD NEWS
Before Your Ribs Touch The Grill, Embrace Ina Garten's 'Dirty Little Secret'
By Laura Zbinden
When you’re craving grilled ribs, throwing them straight on the grill is a natural thing to do. However, culinary icon Ina Garten would suggest putting them in the oven first.
Ribs are a naturally tough cut of meat that takes a long time to cook, but if you cook them on the grill for around an hour and a half, you end up with overly dry and burnt meat.
Cooking ribs at a low temperature in an oven for a longer time helps create steam inside the oven, which tenderizes the meat while keeping it juicy and flavorful.
According to Garten, when she “stopped incinerating ribs on the grill and started roasting them first and then barbecuing them, there [was] no going back.”
Once you’ve chosen your rack of ribs, prepare them for the oven by placing them on an aluminum-foil-covered pan seasoned with salt and pepper and coated in barbecue sauce.
Then, simply pop them in the oven at 350 degrees Fahrenheit for 1 hour and 45 minutes, or until the meat easily pulls away from the bone with a fork.
Once the ribs are out of the oven, slather them in another serving of barbecue sauce and grill them for about five minutes on each side to get a classic charred flavor.