Restaurant Style Barbecue Ribs with grilled Potatoes and Carrots

Of course it was a barbecue day, I suppose it just wouldn’t seem right to try anything else and this is a really easy, great tasting recipe that requires only one pan for the entire meal.  It does need a little pre-planning as you actually slow braise the ribs the day before, but aside from that there is very little prep.  I was taught this trick by a chef, who explained that by doing it this way, the barbecue sauce got “sucked” into the meat while it rested, giving it a moist and tasty flavor.  I served the ribs with potatoes, sliced, dotted with butter, fresh chopped garlic and onion and salt and pepper wrapped individually in foil and carrots, also dotted with butter, salt, pepper and wrapped in foil roasted on the grill.  Start them over a medium heat for about 30 minutes, turning once half way through,  then move them to the top shelf while barbecuing the ribs.

 

Ribs

 

3 racks of pork baby back ribs

1 cup water

1 large container of your favorite barbecue sauce (home-made or store-bought)

 

Place the ribs in a roasting pan (that has a cover) standing them on the bones of the long edge, leaning against the side of the pan so that most of the ribs will stay above the water that you add to the bottom of the pan.  Cover and bake for 3 hours at 250 degrees.  Immediately upon removing the ribs from the oven, drain the water and any juices, fat, etc.  Using either a double set of gloves (it’s going to be hot) or a mop, completely cover the ribs in sauce.  Cover well with foil and refrigerate overnight.  Grill over medium heat for approximately 8-10 minutes starting with the meaty side down, turning after 4-5 minutes and continuing to grill until they are crispy on the outside.  Serve with extra barbecue sauce for dipping as the sauce you put on will have been absorbed into the meat.