Sometimes, we’re so hungry that we eat so fast without a thought to how something was made. Granted, we all need to eat, and there just those days when you need something fast to fuel up.
Last summer, a review on espn.com rated the best stadium food in baseball. Omitted from the list was the Dodger Dog, much to the dismay of Dodger fans. The review explained its omission, stating that the dog was hastily prepared and had been cooked via boiling rather than grilling.
Within a couple of months, the word “Grilled” appeared next to every mention of the Dodger Dog inside Dodger stadium.
Back ribs can be prepared in a similar way as well. Purists and aficionados insist that the slow cooking, smoking, and indirect heat methods used to cook most ribs are sacred and not to be tampered with. The same people would not even dare use a gas grill. Many an amateur griller makes the mistake of cooking the ribs on the grill from the start, resulting in a burnt outside and an undercooked inside.
However, this recipe from Bon Apetit reveals another way to prepare back ribs that ensures the tender, falling-off-the-bone doneness of smoked ribs without the six-hour wait. This recipe can be duplicated with the more common pork back ribs. To the people I’ve served it to, they don’t know the difference.
Here’s hoping your guests don’t either.
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