Martha Stewart Barbecued Baby-Back Ribs

Martha Stewart Barbecued Baby-Back Ribs turn baby-back ribs, simmered celery, carrots and onion, and Pierre's barbecue sauce into fall-off-the-bone grilled ribs in about 1 hour 40 minutes. They're an easy grilled ribs recipe for Fourth of July cookouts, Sunday dinner or summer barbecues, and they're make-ahead friendly.

Simmer the ribs in salted water with celery, carrots, onion and garlic until they are tender, about 1 hour. Skip the boil and the ribs go on the grill raw, so they either dry out or take far longer to cook.

Martha parboils the ribs for 3 minutes first and skims off the foam, which keeps the cooking liquid clean and the meat tasting fresh. The grill then only has to heat the ribs through and mark them, so the sauce glazes instead of burning.

Martha Stewart Barbecued Baby-Back Ribs

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Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

20

minutes

Cooking time

1

hour 

20

minutes

Calories

520

kcal

The ribs simmer until tender in a savory vegetable broth, then hit a medium grill for a quick char. Frequent turning and brushing builds a sticky, lightly blackened coat of barbecue sauce.

Ingredients

• 6 racks baby-back ribs
  

• 4 stalks celery, coarsely chopped
  

• 2 medium carrots, coarsely chopped
  

• 1 large onion, coarsely chopped
  

• 1 clove garlic, halved
  

• Coarse salt and freshly ground pepper
  

• Pierre's Barbecue Sauce
  

Directions

• Parboil the ribs: Divide 6 racks baby-back ribs between 2 large pots and cover with cold water. Bring to a boil, then reduce to a simmer and cook 3 minutes, skimming any foam that rises.
• Rinse and refill: Drain the ribs and rinse them under cold water. Then cover them with fresh cold water again.
• Simmer with vegetables: Divide 4 stalks celery, 2 carrots, 1 large onion and 1 halved garlic clove between the pots, and add 1 tablespoon salt to each. Bring to a boil, then simmer about 1 hour until the ribs are tender.
• Drain the pots: Drain the ribs and throw away the vegetables. The ribs are fragile now, so lift them gently.
• Heat the grill: Preheat the grill to medium. On a charcoal grill, the coals are ready when you can hold your hand 5 inches above the grate for just 5 to 6 seconds.
• Season and sauce: Season the ribs generously with coarse salt and freshly ground pepper. Then brush them with Pierre's barbecue sauce.
• Grill the ribs: Grill, turning frequently and brushing with sauce now and then, about 15 minutes. They are done when heated through and marked by the grill.
• Cut and serve: Cut the racks into servings of about 3 ribs each. Brush with more sauce and serve immediately.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 12-inch locking tongs, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I cook the ribs ahead of time?

Yes, simmer them a day ahead, wrap them in plastic and refrigerate. Let them come to room temperature before grilling, so they heat through evenly in about 15 minutes.

Why boil the ribs before grilling?

Simmering makes the meat tender and cuts the time on the grill. The grill then only adds char and sauce instead of cooking the ribs from raw.

What can I use if I don't have Pierre's barbecue sauce?

Any thick barbecue sauce you like works, such as a smoky or sweet Kansas City style. Brush it on in thin layers so it caramelizes instead of burning.

Can I finish the ribs in the oven instead of the grill?

Yes, use a broiler or a 425°F oven on a foil-lined sheet pan. Brush with sauce and cook about 10 to 15 minutes, turning once, until sticky and browned.

What is the most common mistake with these ribs?

Boiling them hard instead of simmering gently is the usual problem, since it can make the meat stringy. Keep the pots at a low simmer and check for tenderness at 1 hour.