I've been hungry for ribs and as we've traveled we've been looking for a good ribs place, but to no avail. I may have to wait until we get home and have Ken make his soon to be famous ribs.
The key to perfect ribs is time.
Ken reports, "let the ribs rest for nearly an hour prior to putting them on the grill." I have yet to get the proportions of the secret recipe ingredients out of him, but following is a list of those items.
Dry rub: brown sugar, kosher salt, chili powder, cayenne pepper, black pepper, onion salt, oregano
Braising liquid: white wine vinegar, Worcestershire sauce, honey, garlic
Ken says:
-put on the dry rub the night before, seal in aluminum foil packets, refrigerate
-pour all braising liquid into packets prior to putting in oven
-cook for 6 hours at 215 degrees
-let rest for 30-45 minutes
-grill until desired crust forms (at whatever level you desire)
...and that's all I'm going to tell you!
"Thanks," I say to him. "I may have to twist your arm or I may have to look over your shoulder when you make them again."
(below) Ken's baby back ribs post 6 hour, 215 degree oven roast:
Post 60 minute rest, pre-grilling:
Post-Grilling:
(The carmelization of the meat is gorgeous and tastes exquisite)
When these particular photos were taken a couple of months ago, the three of us ate all but 4 bones worth. They were amazing.
