Tips for preparing the best barbecue ribs:
Quinn family barbecue secrets
- Place a rack of spare ribs on a chopping board and pull up the sinew with a meat thermometer or chop stick. If necessary, use your fingers.
- Cut excess meat off above or to the side of the ribs. These pieces later can be cut into cubes and served as appetizers.
- Place both the ribs and excess meat (before cutting into cubes) into a pot with two cut lemons. Add a bottle of apple cider into the pot and let it soak overnight. Note that the meat will turn grey, however do not be concerned. This means it is tender.
- After soaking the ribs, pad off the moisture with a paper towel. Then pour your favorite store bought barbecue rub onto the ribs and work it into the meat.
- Cook as desired at 200 degrees, occasionally spraying apple cider on it to continue tenderizing the ribs.
