Make Ahead Ribs — Braised, Then Grilled

Ingredients

• 2large racks of St. Louis style side ribs (or back ribs)
• Smokin' Summer Spice Dry Rub (or your favourite dry rub), to taste
• 0.75 cupyour favourite BBQ Sauce
• 0.75 cupreserved pork stock from braising the ribs

Method

1. 1Cut the racks of ribs in half. Remove the silver skin from the back sides of the ribs if you prefer (loosen it with the handle of a spoon then tear it off on long strips).
2. 2Season lightly with salt and completely cover the ribs with a dusting of your favourite dry rub.
3. 3Wrap each half rack of ribs in aluminum foil, rolling and pressing the edges together to get a good seal. Now add a second layer of sealed aluminum foil to each one of the half racks as well. Place the wrapped pork ribs on a baking sheet.
4. 4Preheat oven to 275°F and cook the ribs undisturbed for 2 hours and 30 minutes (1 hour and 30 minutes for back ribs).
5. 5Carefully tear open a corner of each of the foil packets and drain the liquid off of the ribs into a small bowl or large measuring cup. Let the juices cool completely in the fridge so that the fat is easily removed from the top and discarded.
6. 6Chill the ribs for several hours or overnight. The precooking can be done up to 2 days in advance.
7. 7Preheat the grill to low heat and gently begin to reheat the ribs, turning often.
8. 8Mix the BBQ Sauce and pork stock together and begin to brush the ribs with the mixture as you turn and reheat the ribs.
9. 9Take your time — usually 20–25 minutes to get them completely heated through and fall-off-the-bone tender. It's worth the time!
10. 10Cut the ribs into servings with 1–2 bones each. Brush each serving liberally with sauce. Put the sauced rib portions on a broiler pan set about 6 inches below the broiler. Broil until ribs start to get dark spots in places, then flip. They're finished when they're heated through and darkened in places on both sides. It'll take about 6–10 minutes total. Alternatively, finish on the grill over direct medium-high heat.