There's nothing low and slow about these ribs. They're simmered for an hour or so, marinated for a couple of hours, then finished on the grill. That's why I call them cheaters. But they taste great.
- Rack(s) of Baby Back Ribs
- Your Favorite Pork Rub
- Mustard Based BBQ Sauce
Remove membrane from underside of ribs. This is actually pretty easy to do. Slide a butter knife under the membrane to loosen it. The use a paper towel to hold onto the membrane and just peel it off. I usually start in the center of the rack and work my way to both ends.
Apply a liberal amount of your rub onto the rack. Cut it into 4 rib segments and seal in vacuum pack bags. Refrigerate over night.
The next morning put your rib packs in a pot of water and simmer for about an hour. The longer you simmer them the more "fall off the bone" they are. But don't over do it or the ribs will fall apart.
After they're done simmering take them out of the vacuum packs and marinate in your mustard based BBQ sauce. This won't work with a tomato based sauce. Don't even try. If you have to use a tomato sauce go straight to the grill.
Cover the ribs and refrigerate for at least two hours.
Preheat your grill to medium-high.
Grill the ribs for about 20 minutes, turning at least once.
You may have noticed there are more ribs shown on the grill than I had in the intermediate photos. That's because I cheated again (these are cheater's ribs, after all). I sneaked in a second rack of ribs with a maple glaze. See if can you tell which is which.
I might give out the recipe for maple glaze later.