Barbecued Ribs

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 160^oF 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 350^oF 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 160^oF 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.