Slow & Low Country Ribs
- 4 country ribs, about 3 pounds
- Kosher salt
- Vegetable oil
- The barbecue sauce of your choice
- To cook the ribs, you have a couple choices. You can bake them in a 250°F oven (line a baking pan with foil first). You can slow-roast them in a gas grill (covered) with half the burners turned off (put them on the side that is not over direct flame). Let the ribs cook untouched for 90 minutes. No matter what you do, let the ribs cook untouched for 90 minutes At the 90-minute mark, turn them and paint them with your barbecue.
- Every 30 minutes or so, turn your ribs and paint them again with the sauce. Cooking time can vary between at least 3 hours and up to 5 hours. You really, really want to slow-cook these ribs because they are pretty fatty. The slower you cook them, the more fat renders out and the smoother your ribs will be. Take your time.
- When the meat begins to fall apart – you’ll notice this when you turn the rib – you’re almost done. Paint the ribs one more time and then move them to the hot side of the grill. If you are using the oven method, move the ribs to the broiler. Let the ribs cook a minute or two so the sauce can caramelize. Be careful not to let the ribs get too blackened.
Wine Pairing Feature – Recommended by Ted Ross, Vince & Joe’s Sommelier Cigar Box Malbec – Mendoza, Argentina $12.99 750 ml. “Hints of smoke and spice on the nose. Inky purple in color with flavors of blueberry and vanilla.”