Pork ribs by Lucy Waverman photographed May 21 , 2015 in Toronto.The Globe and Mail
This method of cooking ribs is easy on the cook. Bake them up to two days ahead of time and finish them on the grill.
Servings: 4
Ready Time: 2 1/2 hours
Ingredients
2 racks pork back ribs
Marinade
1 cup water
1 cup cider vinegar
1/4 cup Dijon mustard
3 tbsp brown sugar
1 tsp hot-pepper flakes
1/2 tsp cayenne
1/2 tsp salt
Method
Preheat oven to 350 F.
Remove the membrane covering the bones as that stops the rub from properly absorbing. Using a small, sharp knife, work the tip under the thin membrane until you have enough to grasp. Then, using your fingers, peel it back and discard. It is easiest to start in the middle and pull each part away from the bones. Place ribs in a baking dish.
Whisk together water, vinegar, mustard, sugar, pepper flakes, cayenne and salt until sugar dissolves. Pour over ribs and cover with foil. Bake for 1 to 1 1/2 hours or until ribs are tender. Reserve ribs and discard liquid.
Preheat barbecue to medium and oil the grill. Grill ribs for 25 minutes or until brown and crispy, turning occasionally.
Brush with barbecue sauce of your choice and continue cooking until sauce is glazed, about 15 minutes. Cut into ribs and serve with more barbecue sauce.