These were the 6 lbs of ribs as I took them out of the package

This post is a continuation of “The Best Ribs You’ll Ever Eat” from Rachel Ray’s magazine. This was based on a recipe from her friend, Adam Perry Lang. She referred to him as being “the greatest BBQ chef to grace the planet.” His book is “Serious Barbecue.”

This will describe (and show) the procedure I used to make these finger licking yummies. Although, not shown here, I trimmed as much of the fat as I could from the 6 lbs. of spare ribs.

I preheated the grill to low (275 F).

In a medium bowl, I combined

• 1/2 cup water
• 1/2 cup plus 2 tablespoons packed brown sugar
• 1/2 cup mustard
• 1/4 cup sweet smoked paprika (I used regular paprika)
• 1/4 cup chili powder
• 2 tablespoons salt (I used sea salt)
• 2 tablespoons peach-flavor galatin powder
• 1 tablespoon Worcestershire sauce

BBQ ribs with brushed on sauce

I brushed the above sauce all over the following baby back ribs and placed them on the grill to cook for 2-1/2 hours.

During that time, I occasionally continued to brush additional sauce until I ran out of it.

Just before the 2-1/2 hours was done, in a medium sauce pan, I combined

• 1 cup of apple juice
• 1/2 cup of honey
• one stick (4 ounces) of butter

Heated it over a medium flame until the butter melted.

I originally started with two racks of ribs but cut them both in half to be able to wrap them in the next step.

I Cut eight pieces of aluminum foil large enough to be able to wrap each of the four sections. Each rib section needed two pieces of foil. For each rack, I created a pan with the foil and poured 1/4 of the butter mixture into each of the four foil pans. I then placed the ribs, meat side down, into each of the foil pans. I used the other aluminum sheet to completely wrap each rack as shown.

The four, foil wrapped, ribs were then, again, placed on the grill and cooked on low for another hour. After the hour was up, I unwrapped all four racks and cooked them, meat side up, for another 30 minutes.

During that time, I stirred together

• 1/2 cup of store bought barbecue sauce
• 1/4 cup apricot preserves
• 1/4 cup of water

I brushed the ribs, meat side up, with the glaze and cooked an additional 20 minutes.

She mentioned that she cut all the ribs off the rack and glazed between them. However, I didn’t do that. I continued to glaze each rack on the grill during the last 20 minute cooking time. As I lifted the ribs from the grill, a couple of the bones just fell off the meat. That was a great sign, yum!

For a full explanation from the original author, Adam Perry Lang,  check out his book by clicking here –>  Serious Barbecue

Rachel Ray referred to her friend, Adam Perry Lang as being “the greatest BBQ chef to grace the planet.” His book is “Serious Barbecue.” And, yes, this is an affiliate link to Amazon. If you buy it through my link, it won’t make me wealthy. I’ll get a measly .92 cents.

I have to say, that this was the longest cooking process I have ever gone through. The amount of time the ribs were cooking on the grill were 4 hours and 20 minutes. That doesn’t even include preparation time. However, those ribs were absolutely fantastic. The title says it all. They were the best ribs I ever ate. And I’m not saying that because I was the one cooking them either.

After eating them, my son wanted to know when I’ll be making them again. Even my wife, who doesn’t really care for ribs wanted to know the same thing. So I guess they enjoyed them as well. I’ll probably make them again next month as I don’t usually eat those type of meals too often and certainly don’t encourage my family to eat that way on a regular basis.

On my next post, (hopefully tomorrow), I’ll list the recipe with some photos to get you to try the best ribs you’ll ever eat.

This year, however, I purchased an additional gift that she has wanted for a little while. She’s been asking me for the George Foreman 360 Grill. His grills have always been popular and this one is no exception. It wouldn’t be fair for me to buy her just that gift as a present as it will be used for everyone. So, I decided to make it an addition to the already purchased presents selected by my kids and me.

The grill is not cheap and only comes in red and black. Red didn’t go with our kitchen scheme, so I went for the black. Of course, with my luck, black was more expensive.

I searched at a few stores and at the local mall only to find them at about $150 or more. I then checked online and found Amazon to have the best price with free shipping. If I went with the red, I’d have to plunk down $119. The black one that I decided on cost me $133.

(Note: On Friday, Dec. 19th, I noticed the price for the black grill had dropped to $119. I called Amazon about the price difference and guess what? They refunded me the difference. Now that’s excellent customer service.)

I like the idea of using it inside, especially in the cold of winter. Although, I like cooking on the barbeque grill on my deck, it may just be nice to stay in the house and cook in the warmth of my own kitchen. I can’t wait to cook my ever so famous, hand made, delicious hamburgers. Check my recipe here. I’m sure you’ll like them. I’ve never had a complaint and when I have a barbeque at my house, that’s all everyone wants.

I also want to try deep dish pizza and quesadillas. I have some recipes that sound mouth watering. Once I try them out, I’ll post the recipe along with my review of not just the meal, but also on how the George Foreman 360 Grill.