How long to boil country style ribs before grilling

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How long should I boil my ribs before grilling?
Should I boil my ribs before grilling?
How do you tenderize country style ribs before grilling?
How long do you boil beef ribs before you put them in the oven?

Recipe courtesy of Yaara Amberg

Level: Easy
Total: 45 min

Prep: 5 min
Cook: 40 min

Yield: 6 servings
Nutrition Info Nutritional AnalysisPer ServingServing Size1 of 10 servings Calories247 Total Fat18 gSaturated Fat6 gCarbohydrates2 gDietary Fiber1 gSugar0 gProtein21 gCholesterol74 mgSodium280 mg

Level: Easy
Total: 45 min

Prep: 5 min
Cook: 40 min

Yield: 6 servings
Nutrition Info Nutritional AnalysisPer ServingServing Size1 of 10 servings Calories247 Total Fat18 gSaturated Fat6 gCarbohydrates2 gDietary Fiber1 gSugar0 gProtein21 gCholesterol74 mgSodium280 mg

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1 full rack baby back ribs

2 lemons

1 cup kosher salt

2 tablespoons black peppercorns

2 bay leaves

Prepared glaze, for finishing, optional

Put the ribs in a large stockpot and fill with enough cold water to cover. Squeeze the lemons into a bowl and strain the juice into the pot; add the lemon rinds as well (remove any seeds). Add the salt, peppercorns and bay leaves and bring to a boil. Boil until the ribs are slightly soft but not falling apart, about 25 minutes.
Prepare a grill for high heat.
Transfer the ribs to the grill, meatier-side down. Grill for 10 minutes; brush with glaze if you like and then grill another 3 minutes. The finished ribs should be at least 165 degrees F in the center; you don't want to char the meat, but you want it to fall apart.

Many requests come in for easy yet delicious ribs that can be prepared on the grill. We found a 39-year-old recipe that tastes as good today as it did way back when.

It can be tailored to suit your taste. If you enjoy a milder sauce, simply use smaller amounts of paprika and hot pepper sauce; if a kick is what you're looking for, increase the amounts of both. The sauce makes enough for double the amount of ribs so keep the extra refrigerated (up to 2 weeks) or freeze for a later time. Try it with other meats as well.

Many people want to know what kind of ribs to cook. Spareribs are frequently used when barbecuing because they don't need moist heat. This cut of meat comes from the breast or side of the pig and tends to have less meat surrounding the bone. Spareribs also can be baked as well as braised. A more tender, meatier alternative is baby back ribs. These come from the loin area, and also can be baked and braised as well as barbecued. An even meatier choice would be country-style ribs. These contain rib or back bones from the loin area. However, country ribs are generally not barbecued but are baked or braised.

Ribs should be cooked slowly to obtain the optimum tenderness. Often ribs are boiled or oven-steamed before grilling to help tenderize the meat. To oven- steam ribs, place ribs in a large baking pan, fill with about 1 inch of water, cover with aluminum foil and bake for about 50 minutes in a 350-degree oven. The recipe here includes instructions on how to boil ribs before grilling.

ENTREE

SPARERIBS GRILLED OVER COALS

Barbecue Sauce:

1 cup water

1 cup chili sauce

3/4 cup brown sugar

1/2 cup cider vinegar

2 medium onions, finely chopped

2 tablespoons Worcestershire sauce 1 teaspoon salt

1/8 teaspoon fresh-ground black pepper

Juice of 1/2 lemon

Paprika, to taste Hot pepper sauce, to taste

Grilled Ribs:

3 pounds spareribs or baby back ribs, cut into serving portions

Water

Salt, to taste

To make sauce: Place all ingredients in a medium nonreactive saucepan and heat to a boil over medium-high heat. Reduce heat and simmer 25 minutes.

To make ribs: Place ribs in large Dutch oven or stockpot. Cover ribs with salted water; cover pot and heat to a boil over medium-high heat. Reduce heat to medium-low and simmer 50 minutes or until almost tender. Prepare grill. Drain ribs; pat dry. Grill ribs 10 minutes, turning once. Baste ribs with sauce. Continue grilling, turning occasionally and basting, about 20 minutes or until ribs are tender. Makes 6 servings.

Per serving: 335 calories, 27 grams protein, 14 grams fat, 25 grams carbohydrates, 90 milligrams cholesterol, 495 milligrams sodium, 39 percent calories from fat.

How long should I boil my ribs before grilling?

Boil until the ribs are slightly soft but not falling apart, about 25 minutes. Prepare a grill for high heat. Transfer the ribs to the grill, meatier-side down. Grill for 10 minutes; brush with glaze if you like and then grill another 3 minutes.

Should I boil my ribs before grilling?

Since the ribs are fatty, many cooks choose to parboil spareribs for a short time or boil for an extended period of time to tenderize the rib meat. This renders some of the surface fat and makes it easier to remove the inner skin from the ribs before you grill them, too.

How do you tenderize country style ribs before grilling?

Add the water and apple cider vinegar to the bottom of the baking sheet and cover the baking sheet with tin foil. Cook the ribs until fork tender. This will take anywhere from 2-1/2 to 3-1/2 hours depending on the size of your ribs. Check them after 2-1/2 hours and continue to cook them if they are not tender.

How long do you boil beef ribs before you put them in the oven?

Preheat the oven to 425 degrees F (220 degrees C). Place ribs in a large pot and fill with enough water to cover. Bring to a boil and cook until meat is no longer pink, about 20 minutes. Drain.