BBQ Ribs

With some foods you just need to get your hands dirty. Like sticky, saucy, finger-licking good. No bourgeois forks and knives -- man up and dig in with those paws. Ribs are one such food. Use of utensils should be banned. And you'd look patently ridiculous if you tried. This is 'Merica for god's sake!

So with the the biggest of American holidays nearly upon us, I implore you to eat like a real American and dig in to some BBQ ribs. Of course being a vegetarian or passing on pork doesn't make you less of an American -- maybe less interesting -- but still American...but follow along with my joke, alright?

In our house, this is the Husband's territory. His father has a tried-and-true technique that results in fall off the bone, juicy ribs every time.

I should give myself a bit of credit; the husband does the ribs and I do the sauce. My sauce simmers away as the Husband gets to work. That's what she said...

Start by puncturing the ribs on both sides with a fork and then you'll pour orange juice over them. The acid in the juice helps tenderize the ribs, so you'll leave it on for a few hours.

Once marinated and tenderized, you'll cook the ribs low and slow in the oven for about two hours. Then a quick finish on the grill with the sauce for a bit of char.

Carve up and dig in. Use your hands... go America.

BBQ Ribs
2 racks pork baby back ribs
1/2 cup orange juice
1 batch homemade BBQ sauce

Use a fork to prick holes on both sides of ribs. Pour orange juice over ribs and place in freezer bags. Refrigerate for 3 hours.

Preheat oven to 350 degrees. Remove ribs from bag and place on a sheet pan. Cook in oven for two hours, turning halfway through. When 1 hour remains on ribs, combine BBQ sauce ingredients and simmer for 45 minutes to one hour. Remove ribs from oven.

Preheat grill over high heat. Baste ribs in BBQ sauce and place over direct heat on the grill. Cook ribs for 15 minutes, or until desired char is achieved. Baste twice while grilling.

Serve with remaining sauce on the side and enjoy!