Let’s talk about ribs baby

Ahem. Where were we?

Ah yes, I believe I promised you a rib recipe at the beginning of summer, and I have yet to deliver. ¬†Believe it or not, I am actually quite good at keeping promises. Delivering them in a prompt and timely fashion? Meh… I have room for improvement.

But enough about me, Labor Day is right around the corner! Let’s talk about ribs!

Have you ever noticed how competitive people are about their rib recipes? And rightfully so, anyone can grill a steak, but ribs, they take time and skill. Whether you know it or not, every time you cook ribs for a party, you are entering yourself in an unofficial cooking contest. No pressure but baby back ribs are prime Bobby Flay throwdown material. I can’t think of a contest I’d be more proud to win.

When ribs are cooked just right the meat should fall off the bone, but still have integrity. They should be crisp and caramelized on the outside and juicy and tender on the inside. Your fingers should be left coated with a sweet and sticky sauce and, of course, you should feel an uncontrollable desire to go back for seconds.

If you are going to go through the trouble of making ribs, then they should be downright irresistible! Right? Right. [Read more…]