Once ribs are finished baking let them come to room temperature and set in the fridge overnight. This will ensure that the meat stays on the bone while grilling. And speaking of grilling all you have to do is baste those babies with the sauce a few times and they are ready to serve.
Serve ribs with extra sauce and beer (or bourbon). According to the carnivores in my immediate family these were absolutely delicious. Whether they were lying or not I cannot say for sure. (But seriously, who’s going to tell a 9 month pregnant woman her food stinks? A crazy person, that’s who.) I can say with certainty though that they look impressive, smell amazing and came off the bone with little effort. If I did eat meat I would give these babies a try. According to my husband he will be eating these again and again. Sounds like someone has some mastering of filmy membrane removal ahead of him…
Happy Barbecue-ing!
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