Easy BBQ Ribs

Very good recipe. I did change the preparation a bit. I baked the ribs instead of boiling them. Before baking I used a dry rub on the ribs, wrapped them in a double amount of foil and baked them at 275 degrees for 3 hours. Removed the ribs from the foil and grilled them according to the rest of the recipe. The meat fell completely off the bone! Yum!

I made this recipe for my husband for Father's Day and it was an absolute hit!~!~

The boil first portion of the recipe is neccessary to tenderize the rib meat. It also allows more of the BBQ sauce to penetrate the meat and thus enhances the flavor.

I have used the BBQ and boil method, but I prefer to cook them slowly in the oven in orange juice, and slices of fresh lemons. I then drain them, add the BBQ sauce and finish baking them off,......... wonderful ribs. and still quick!

Never-NEVER boil ribs first. Slow cooking on the grill is the only way for the BEST ribs in the world!

I have seen a lot of comments about "NEVER" boiling ribs. I have had ribs both ways. My mother always boiled ribs before grilling them. In my opinion, they are more tender and have as much flavor not to mention saving time. Isn't that what this magazine is about. Good food, fast!

I always preboil my ribs...this is a great idea and it is always more tender no matter how slow I cook them on the grill. Delicious. Family loves them.

Boiling ribs????? NEVER!!!!!!!! Low and slow on the grill.

Boiling ribs, never! Barbecued ribs should be cooked slow on the grill. Whenever I turn the ribs over on the grill I spray them with water seasoned with vinegar, pepper, salt, garlic, and ground celery seeds. These moist, tender ribs are served with BBQ sauce on the side. These are well worth the time it takes them to cook. Boiled ribs aren't even in the same class.

While this recipe was delicious, I found what I feel is an easier and just as tasty a way. We buy a large quantity of ribs when on sale and cut the ribs into two-rib pieces. We build a wood fire in our charcoal grill and sear the ribs over a high flame. We then package them individually in plastic wrap and freeze them in baggies. Any time we want ribs, I thaw the quantity of ribs we want the day before. The next day I baste them heavily with BBQ sauce and cook them in the crock pot with no liquid or other ingredients until tender. They taste like you just took them off the grill. This is a great method for other meats too, especially if you live up north and have a large freezer. (You do have to watch them closely at the end to be sure they don't just fall off the bone.)