With the summer grilling season fast approaching, it’s fun to go beyond hot dogs and hamburgers and explore some other tasty cuts of meat!

Some home cooks may be intimidated by using a smoker—but it's a guaranteed way to add depth and serious flavor to your ribs. Southern Living is part of the Meredith Home Group.
Most important is to get the membrane off the back of the ribs instead of just pricking them . I didn't have "ancho" chile powder so I used regular chile powder in its place. Do this by slicing into the membrane with a sharp knife and pulling it off of the rib meat. Let your besties know how much they mean to you with these unique nicknames. You should lower the grill temperature to between 300° and 350° (or medium heat).

Pour the apple cider or juice over top.Tightly crimp the foil together to create an airtight seal. Forget burgers and hot dogs—baby back ribs are easily the star of any From grilling to smoking to baking, we’ll show you five delicious cooking methods for baby back ribs—and we’ll give you an easy recipe with each one.

I had them in the oven all rubbed up. You can certainly cook the meat, but it is best to cut it away from the rack of ribs before doing so. Then remove the ribs from the grill, and let them stand for at least 10 minutes.Voila! Depending on the recipe, expect this to be between 325 and 275 degrees. how-to

These baby back ribs offer classic BBQ flavor, but are made simple in the oven.

All was going well. I had them in the oven all rubbed up. This recipe will give you good tender ribs. Let the slabs stand at room temperature 30 minutes, and then remove plastic wrap.Then the fun part. You can swap out the spareribs for baby back ribs, but keep in mind that they will cook faster.
You should start by removing the very thin membrane from the back of the ribs. Southern Living Traditional methods for cooking ribs like grilling can take hours, but your Instant Pot can have them ready in well under one hour; thus, succulent ribs can even be an easy weeknight dinner! © Copyright 2020 Meredith Corporation. Then wrap the spiced and lime-infused meat tightly with plastic wrap. The key things to remember are start with a dry rub (brown sugar, salt and pepper and other spices), baste with a mop sauce while cooking and glaze with barbecue sauce until sticky and tender.

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