I have always thought of ribs as a slow-cooked meat. Ribs are time-sensitive. They take time to cook. That is the lore I have always been told and believed. Aki came home with a rack of baby back ribs. Her plan was to cut them into individual ribs, salt, rest for a couple of hours, and then do a quick grill over high heat. She got the idea here. I looked at her with serious doubt. I watched her prepare the ribs, making sure to carefully remove the membrane on the back of the ribs, another detail I often scoff at. When it was time to grill, I jumped in to cook the ribs. If there was a miracle on rib street, I wanted to see it. I put the ribs on a ripping hot grill and let them cook covered for a few minutes. I turned them and closed the lid again. At this point, the ribs were sizzling and browning. I flipped them a few more times and poked them as well to feel for doneness. When the ribs were firm and felt juicy, I pulled them off and let them rest on a plate for 5 minutes. We sat down to the plate of ribs and went to town. The meat had a beautiful char, a crispy chew, and rich juiciness. We’re definitely making these again.
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