Grilling is a favorite summer event, especially in Texas–gather up friends and family, hang by the pool, fire up the grill and throw on some ribs. But when it’s still 96ºF with 96% humidity at 8:45 p.m., outdoor grilling is really out of the question.
That’s when we head inside and cook! I used this recipe on Memorial Day they were delicious, fallin’-off-the-bone-good! Another good thing about this indoor method of cooking ribs, is you cook them low and slow, so the kitchen doesn’t heat up and the meat remains nice and tender.
Place ribs in a turkey bag…yes, a turkey bag! Then pour in about 1/2 cup orange juice, swish the ribs around in the bag until they’re coated with the orange juice, add salt, pepper, liquid smoke and chili powder. Put the bag of ribs in the refrigerator and allow to marinate for about an hour.
Before you put the ribs in the bag, follow the instructions on the turkey bag package (add one tablespoon flour into bag and shake it to coat bag with flour).
You’ll cook the ribs for about 4 hours at 250ºF for best results; after the ribs have reached an internal temperature of at least 145ºF, remove them from the plastic, place them back on baking pan, cover them with the barbecue sauce of your choice, and put them under the broiler for about 8-10 minutes, until they crisp-up to your liking!
This “turkey-bag” method of cooking ribs, or any meat, is fool-proof in retaining moisture and ensuring a tender protein entree. I also have been known to bake my ribs, then grill my peaches on an indoor grill. My friend, Anni, gave me a Wolfgang Puck Indoor Grill/Griddle about ten years ago…I still use it today!