Don't mess with them, leave them be. They will be fine.
You bet! If you turn the fat side down, the fat simply drips off the ribs and goes to waste. Keep the fat side up because you want that fat to slowly render down over the meat, keeping it moist and imparting that succulent pork-fat flavor. Slurp!
I cover with foil and drain the fat every couple hours. They should be falling off the bone in 5-6 hours. Mix in your BBQ sauce for the last hour.(I pre cut into serving sizes of two-bone pieces before cooking.)You can also do same method with whole or half racks and transfer to a BBQ grill for last hour with the sauce - but then you have two things to clean up and they will taste the same either way.
Please enter a valid email address.
Well played. You deserve a cookie.
This one with wintery greens and apple is juuuuust right
The Goldilocks of Gratins
A Secret Weapon Spread
Get Your Home Beautiful
Bell-less, Whistle-less, Damn Good French Toast
Shop Last Week's Best Sellers
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)