An awesome trick that will forever change the way you make ribs

My brother-in-law, Mark Gartman, is an exceptional home cook. Knowing him now for almost 40 years, I can attest that he has always been a good chef with a great instinct for taste, but now that he is semi-retired with more time to devote to cooking, he is really become exceptional.

What are Marc’s secrets? It prioritizes fresh, quality ingredients, and it also has all the toys and utensils any cook would need in their kitchen.

It’s not unusual to find Mark, mortar and pestle in hand, rubbing his fillets while whipping up the family’s favorite sides for planned and impromptu gatherings. He makes it all easy, even though he’s practically running a three-ring circus with the grill coming out, multiple things cooking in the kitchen, people coming and going, and a dog or cat underfoot.

In case you didn’t know, it’s quite a show! And, in the midst of all that he juggles, Mark can make you one of the best martinis you’ve ever tasted. (I think it might have something to do with the hand-stuffed blue cheese olives.)

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Between her cooking skills and my sister’s talent for not only welcoming and making people feel welcome, but also making everything she touches beautiful and utterly comfortable, their home in Fish River is the place to be. It’s no wonder they are inundated with guests all the time.

Being only 30 minutes from my home in Alabama, I look forward to their parties, but I also enjoy spending a weekend afternoon just as much. It’s always fun and festive at their place, where good food and drink abound.


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Mark has his tried and true methods for everything in his repertoire at this point, and grilling meat, ribs in particular, is something he’s mastered for a very long time. He could change a seasoning or create a new sauce or side dish, but when cooking ribs, slow and slow was just the way to go. He followed this method for years and years with great success.

But guess what? old dogs box learn new tricks. The days of slow, slow-cooking ribs are over, or at least semi-retired, thanks to a young restaurateur and family friend who shared his cooking method with us. This particular recipe is Mark’s own version of the hob and anyone who tries these ribs raves about it.

In terms of preparation, a helpful butcher does all the work for you, and those ribs are in and out of the oven within an hour. You won’t believe how easy they are to make or how delicious they taste. Wish you could try them at Gartman House. I think everything tastes a bit better there, but I’m sure you’ll think they’re really delicious wherever you try them.

One-Hour BBQ Ribs (Photo courtesy of Bibi Hutchings)

Ingredients

ribs

Ask the butcher to cut your chosen slice of ribs into individual pieces. If a butcher is not available, you will have to do it yourself.

Korean barbecue sauce

The bottled sauce works great. My brother-in-law prefers the Bibigo and/or Kevin’s brands, both labeled “Korean BBQ sauce”.

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Recipe: One-Hour BBQ Ribs

directions

  1. Preheat the oven to 400 degrees.

  2. If your ribs weren’t cut into individual pieces, cut them.

  3. Season both sides heavily with salt and pepper and place on a cookie sheet large enough for each individual rib to be in a single layer.

  4. Bake at 400 degrees for 30 minutes.

  5. Flip the ribs and cook them for another 30 minutes.

  6. Remove the ribs from the oven. While they are still hot, pour the sauce over them with a heavy hand.


Cook’s Notes

Serving size depends on appetite, but 1 slice is always enough for 4 people.

Enjoy more recipes from Bibi’s kitchen:

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