How can I grill ribs, and still get them to come out moist?
My Dad used to be famous in the Family for his BBQ ribs. He cooked them first till the meat was just about falling from the bone. Then he put sauce on and grilled them on a hot grill so they got all that sticky carmelized sauce on them. To get them ready for the grill he cooked them first in a pressure cooker. The pressure cooker breaks down all the connective tissue in the meat so that they are soft and melt in the mouth. I think he used 15lbs pressure for about 20-25 mins in the pressure cooker. Then they went onto the grill. People in our family still talk about Dad’s ribs. I think the problem that you were having is that the meat was not all the way cooked when it went on the grill. Basically there are two ways to tenderize meat that is tough and has a lot of connective tissue. Either it has to be cooked at really low and slow heat for a long time, or you pressure cook it. Hot heat will make tough meat tougher. So if you are boiling ribs in 30 mins they are no doubt getting way to
