Heartland Cooks 8/15/14 - Ryan's Backyard Baby Back Ribs - KFVS12 News & Weather Cape Girardeau, Carbondale, Poplar Bluff

Heartland Cooks 8/15/14 - Ryan's Backyard Baby Back Ribs

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This week's Heartland Cook, Ryan Eftink of Cape Girardeau, is somewhat of a backyard barbecue pro. This week's Heartland Cook, Ryan Eftink of Cape Girardeau, is somewhat of a backyard barbecue pro.
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CAPE GIRARDEAU, MO (KFVS) -

This week's Heartland Cook is somewhat of a backyard barbecue pro.

Ryan Eftink of Cape Girardeau has perfected the art of ribs on the grill. Ryan’s Backyard Baby Back Ribs are tender and moist, with a tacky barbecue sauce method that makes eating off the bone a little less messy.

Ryan is warming up for the Cape Girardeau Jaycee’s Barbecue Fest on August As summer winds down, Ryan shares this mouthwatering rib recipe and technique to help you celebrate your final backyard barbecues with ribs cooked to perfection.

Ingredients:

  • 1 (or more) rack of baby back ribs
  • Barbecue seasoning or rub
  • Barbecue sauce

Directions:

Pre-heat your grill (or oven) to 180 degrees.

Remove your baby back ribs from the packaging. Pull back and remove the skin from the concave side of the ribs, starting from the short end of the ribs, pulling toward the wider ribs.

Ryan says the skin insulates the meat, and not removing the skin could lead to uneven cooking. That could cause some of the pork to be overdone, and other portions to remain undercooked.

Rinse ribs well under a faucet to remove any bone shards that may remain from the butchering process. Pat ribs dry with a paper towel to remove any moisture.

Sprinkle barbecue rub on ribs. Push the rub down into the meat using your fingers. Ryan says you should not actually rub the seasoning into the meat or you risk uneven seasoning.

Place ribs, bone-tip side down on grill and stretch the rack to allow for even cooking. Close the grill lid and cook two hours.

After two hours, remove ribs and place each rack individually on a large sheet of aluminum foil, with the rib tips facing up. Fold the aluminum foil over the ribs lengthwise until the ends of the foil meet.

Fold ends down, together at least twice to seal ribs inside. Seal ends of aluminum foil to create a nearly air-tight package for your ribs.

Turn the heat up on the grill to 250 degrees. Place ribs back on the grill, and cook another hour. You will know ribs are ready for the next step when lifting one end of the aluminum foil causes the ribs to bend easily in the middle.

If the ribs are stiff and do not bend easily, leave them on the grill for another 10 - 20 minutes.

Remove ribs from grill. Carefully unfold aluminum foil and drain off any broth on top of the ribs.

Apply barbecue sauce to the rack of ribs, covering the rip tips as well. Place the ribs back on the grill, without the aluminum foil - rib tips down.

Apply more barbecue sauce to the convex side of your ribs. Increase the grill temperature to 325 degrees, close the grill lid and allow the ribs to cook an additional 25 minutes.

Carefully remove rack from grill and place on a cutting board or plate. Allow ribs to rest for at least 5 minutes before enjoying.

Ryan’s Tip: If you don’t have a grill, you can use this same technique in your oven. Just follow the recipe’s temperature and cook times for great ribs without the grill!

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