"Baking ribs in the oven and then finishing them on the grill or in a cast-iron pan allows for the low-and-slow cooking method that ribs need to become tender while still getting a nice kiss of flavor from the heat of the grill or pan."
"If your cast-iron pan is too small to fit an entire rack of ribs, simply cut the rack in half or into thirds and sear the ribs in batches before serving."
"Emeril Lagasse's pro tip for adding bonus flavor to oven-baked ribs uses the same idea behind finishing ribs on the grill without a need for an actual grill, which is perfect for apartment-dwellers or for those cold winter months."
"If you love the smoky flavor that comes from smoked ribs or ribs that have been cooked entirely on the grill, add a dash of liquid smoke into your BBQ sauce."
Cooking pork ribs requires time and effort to achieve tenderness and flavor. A two-step method involves slow cooking ribs in the oven, followed by finishing them on a grill or in a cast-iron pan. This technique allows for tender meat while adding a charred flavor. For those without a grill, adding liquid smoke to BBQ sauce can replicate the smoky flavor, making it suitable for indoor cooking or colder months.
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