Tender, caramelized meat that clings to the bone and requires just a gentle tug to pull it off makes for the perfect grilled spare rib. Would you believe that a week ago I had never cooked bone-in ribs? I assumed that they would be more difficult and complicated than the country style boneless ribs I’ve always purchased. I was wrong. These were so easy; I made them twice just to make sure it would work the same.
Technically, I made three batches, because I mistakenly thought that I could get away with using the crockpot. Let’s just say they were not the same. (In all fairness, the ribs that started in the crockpot were edible and the flavor was great, but the texture was off and there was just no comparison to the grill or oven versions.)
When I decided to tackle cooking ribs for the first time, I went straight to my personal grilling expert. Nibble Me This is my first stop for grilling advice. Chris first tempted me with the Grilled Smokey Chicken and Bacon Cheeseburger. Next, he convinced me to grill our steaks using the reverse sear method. I’ve used that method repeatedly and never looked back. (There is nothing else like it, I promise!) And for further proof that his recipes have never let me down, his Po’dunk Sauce is the ultimate dipping sauce for any potatoes in your life!