This cook time includes 12 hours of marinating.
Some recipes advise removing the thin membrane from the bone side of the ribs when prepping them but we don't find this necessary (marinating the ribs 12+ hours and using a "low-and-slow" cooking method help break down the membrane). However, if you want to remove the membrane, use a knife to loosen it from the bone at one end of the rack... then use a paper towel to get a firm grip and gently peel the membrane away from the bone.
If no extra-wide heavy duty foil is available to you...
- You can combine two regular-size pieces of foil to create the needed size. Just cut off two long sheets, lay them next to each other with the long sides slightly overlapping, and roll/crimp them together.
- Also, you should consider using two layers of foil for each rack of ribs to ensure the bones don’t puncture the foil.
When baking the ribs, be very careful not to overcook them! Otherwise they tend to fall apart before you’ve gotten them onto the grill.
For the final cooking step you can broil instead of grilling. This is helpful when the ribs have been over-cooked in the baking step and just won’t hold together well on the open fire, or if a grill is not available.
- Just raise the oven rack to the broiler height, place the ribs meat-side up on a broiler tray or cookie sheet, and broil until ribs start to caramelize. Just like grilling, this should take around 5-10 minutes max, and you want to watch the ribs carefully to make sure they don’t burn.
- When done, apply a little more BBQ sauce to the meat side of the ribs. Also, if you use the broiler, it is not necessary to flip the ribs over during this step.