Until my brother in-law joined the family, Molly and I thought baby back ribs were just three words in a ubiquitous Chili’s jingle or something you ordered on-line from a magical place called the Montgomery Inn.
Enter grill master Brian, who taught us that home grills could produce tender, spicy ribs that melt in your mouth. Brian, who rises at 4 a.m. on football game days to prepare his tailgate feast, showed us that you could prepare these delicacies in your home grill but he hasn’t shown us how.
This weekend, our friend Joe, who hails from the barbecue capital of the world, Kansas City, conducted a seminar in how to cook succulent baby-back ribs. Joe learned his technique from his grandfather, a St. Louis beat cop.
In our observation, true Kansas City baby back ribs require a chef who is patient, detail oriented and inexplicably humble.
They weren’t even a little dry, Joe, and they weren’t a little overcooked either. In fact, the ribs we ate for Sunday dinner proved to be absolutely perfect.