Chuck’s Easy & Tender Grilled Ribs

Start by placing two racks of spare pork ribs in a large pot and drowning them with beer. You do not want to use your friend or husband’s favorite microbrew for this—buy some cheap beer and do not worry with the low calorie variety. Chop two onions and add to the pot. Next add a bottle of Italian dressing. Top off with water so that the ribs are covered, put the lid on the pot, and boil for two hours.

Once the ribs have been boiled and almost falling apart, lay them out flat and cover with your favorite barbecue sauce or use a dry rub (see my recipes for a spicy rub). Discard any loose bones. You can do all the above ahead of time and store the ribs in the refrigerator until ready to cook.

Place the ribs on a medium heated grill. Charcoal will add a little more smoky flavor to the ribs, but a gas grill works just fine. This process is to caramelize the sauce or seasonings and give the ribs nice grill marks. Grill on each side for about 10 minutes. Remove and cover with aluminum foil until time to serve. Ribs can be cut individually or every other rib to make them easier to eat. Serve with additional barbecue sauce.