Chef Sam’s Secrets
Chef Sam Marvin shares how he prepares his ribs to get that fall off the bone goodness. It will be sure to rouse a meat lover’s senses.
For fall off the bone goodness ribs, we always cross cross-mark and score on the back side (bone end) of the ribs. Then time, patience and temperature are the keys to success.
TIME: First braise them slowly in water, with onions and orange. You can add your favorite aromatics, even a touch of bbq sauce.
PATIENCE: When the ribs are tender and meat begins to pull away from the bone, remove from liquid and chill.
TEMPERATURE: Heat your grill and sprinkle with Santa Maria BBQ rub and caramelize on the grill. Don’t forget the crispy bits on the ends are full of flavor.