If you are short on time, simmering ribs on the stove before grilling can help to both tenderize the meat and cut down on the grilling time. Basted with barbecue sauce, ribs that have been precooked can be grilled to a deep mahogany brown in just 20 minutes. Baked barbecued beans, pictured behind ribs, makes a good side for ribs.
1 onion, coarsely chopped
½ cup cider vinegar
12 black peppercorns
1 teaspoon salt
Cut ribs into serving portions. Place them into a large Dutch oven, adding water to just cover. Add onion, vinegar, peppercorns and salt. Bring to a boil; cover and simmer for 1 hour; drain well. Grill over low coals for 20 minutes, turning after 10 minutes. Baste with barbecue sauce and grill 5 minutes. Turn ribs, grilling for an additional 5 minutes, or until ribs are done, as desired. Makes 6 servings. Kitchen Ade note: barbecue sauces that are high in sugar will burn when brushed on foods over a hot fire. To avoid burning, always add the barbecue sauce during the last minutes of grilling. Barbecue sauce can also be added after the food is removed from the grill.