Barbecued ribs take time. Cook them too
fast, and they become little more than charred sinew. To speed up the
cooking of barbecued beef or pork ribs without causing them to toughen
and burn, you can pre-steam them in a pressure cooker, braise them in an
oven, or precook them in a microwave oven.
To pressure-steam ribs before grilling, cook
5 pounds pork or beef ribs (cut into 3-rib or 4-rib sections) in 2 cups
barbecue sauce in a pressure cooker until centers register 160oF
on an instant read thermometer (and juices run clear, for pork), 12
minutes. Release the steam and brown over a hot fire or under a broiler
4 to 5 minutes.
You may even braise before grilling. Brown
the ribs in 1 tablespoon oil. Add 3 cups barbecue sauce, cover, and bake
at 350oF until the meat is fork-tender which should take
about an hour.
Ribs could also be precook in a microwave
oven. Just place 3 pounds pork or beef ribs (cut into 3-rib or 4-rib
sections) in a microwaveable baking dish and cover with 1 cup barbecue
sauce. Cover the dish and cook on high power for 10 minutes. Turn the
ribs over and microwave on high power until centers register 160oF
on an instant-read thermometer (and juice run clear, for pork), 8
minutes more. Brown the ribs over a high fire or under a broiler for 4
to 5 minutes.