The Denver Rib

Serving size: 1 pack of ribs serves 2–3.

Getting Started: Begin by removing the silver skin membrane on the inside of the rib (opposite side of meat). Using a sharp knife, start at one end of the rib and careful-ly slide the blade under the membrane. Once you have a small section lifted, use your fingers to peel it away from the meat. If the membrane tears, start over at a differ-ent spot. Repeat this process until the entire membrane has been removed.

Some ribs might come with excess fat. Feel free to remove before cooking if you want a milder flavor profile and less waxy residue.

• Place ribs in a large pot along with spices, aromatics, and/or liquid seasoning(ie. broth, beer, wine, fruit juice, apple cider).
• Pour in enough water to cover the ribs and bring to a low boil.
• Cover with lid and simmer on low heat for about 40 minutes, or until the ribs are slightly soft but not falling off the bone. If some of the bones fall off, don’t sweat it, it’ll still be just as good.
• You can also check by pressing on the meat with a fork. If the meat is tender, it will yield slightly to pressure.
• Remove from pot and let the ribs cool down in the fridge to firm up or go straight to the next step for finishing the ribs.

• Pre-heat oven to 400°
• Place ribs on a foil-lined baking sheet• Top ribs with 1–2 Tbsp butter and coat with prepared sauce and/or dry rub. Reserve extra sauce for basting.
• Place ribs in oven bone-side down and bake for about 15 minutes.
• Then turn ribs and baste with sauce. Cook for 10–15 more minutes.

• Get your grill nice and hot.
• Lightly coat ribs with oil and apply your favorite dry rub all over.
• Have favorite bbq sauce ready to baste.
• Lay ribs, meat-side down, directly over heat.
• Cook for about 15–20 minutes, continually turning and basting with sauce as needed.

Insert a toothpick into the meaty part of the rack. If it slides into the meat without resistance, it is cooked through. Aim for an internal temperature of around 190°–195° for just about fall off the bone ribs.