In many ways, dads are easy to please, especially when you present them with a tasty meal. If you’re looking to score extra brownie points with a father in your life, just in time for Father’s Day, Ina Garten has blessed her fans with a fool-proof hack for making ribs. Fit for first-time grillers to self-proclaimed grill masters, The Barefoot Contessa’s hack explains the secret to tender, smoky BBQ ribs.
When it comes to the day celebrating all dads, baby back ribs are usually on everyone’s menu: they’re easy to share with large groups and epically delicious. Garten’s technique uses two different cooking techniques to ensure the ribs offer maximum flavor.
“The secret to making perfect ribs is that I actually roast them in the oven first until they’re tender and delicious, then add more BBQ sauce and sear them quickly on the grill to get that delicious smoky flavor going,” part of Garten’s Instagram caption read.
Since posting the video on Friday, the chef’s post has already garnered over 11,000 likes and counting. Many people feel relieved, ready, and equipped with the secret sauce (no pun intended), for Father’s Day ribs come Sunday.
Garten’s way to tasty baby back ribs is simple. While others only grill their ribs, the chef instead starts cooking hers in the oven.
“Spoon barbecue sauce on now before they go in the oven, and then I’m going to spoon more on when they come out of the oven. They’re going to bake for about an hour and a half at 350,” she said in the IG video.
Then, about 40 minutes before you want to serve, Garten suggests heating a charcoal grill with an even layer of hot coals. “So the ribs are perfectly cooked, now I just want to char them on the grill so you get all that great barbecue flavor,” she elaborated.
“Thats how I like to do them too: just a couple of minutes on the grill at the end of a slow cook👌🏼👌🏼👌🏼 melt in your mouth tender!!!,” commenced user @cafes_and_croque_monsieur under Garten’s post.
Another person, @mom22tots added step-by-step instructions following Garten’s method, commenting, “Best ribs hands down – season night before with dry rib/seasoning – no one wants bland meat. Next day bake/boil/steam approximately 45 mins to 1 hour, finish on the bbq with an extra sprinkle of dry rub/seasoning, baste with bbq sauce – perfection!”
If you really need written instructions following Garten’s method to the T, she has the full recipe on her official website. Additionally, if you like your ribs saucy, sticky, and requiring a bib, Garten also includes a recipe for her tangy BC Barbecue Sauce.
