The Best BBQ Ribs You’ll Ever Make | Epicurious 101

In this masterclass from Epicurious, chef and pitmaster Matt Abdoo demonstrates a highly practical two-stage cooking technique for pork ribs that bypasses the need for a traditional commercial smoker. For professional kitchens looking to add high-quality ribs to their casual or event menus without dedicated smoking equipment, this oven-to-grillGrillTo cook using direct radiant heat. process offers exceptional consistency, moisture retention, and precise control over texture.

The Oven-to-Grill Hybrid Method

The foundation of this technique lies in separating the tenderising process from the final caramelisationCaramelisationThe thermal breakdown of sugars that creates browned colour and complex sweet, toasted flavours.. Abdoo begins by prepping the baby back ribs, ensuring the membrane is removed to allow maximum dry rub penetration. The racks are seasoned, then wrapped tightly to cook low and slow in a conventional oven. This controlled environment breaks down the tough connective tissue in the pork without drying out the meat, preserving essential moisture and rendering fat efficiently.

By utilising the oven for the primary cook, chefs can easily scale production, prepping multiple racks simultaneously before finishing them on demand. This approach is highly efficient for busy services, allowing the initial slow cook to be completed ahead of time, leaving only the final finish for the live service line.

Mastering the Dry Rub and Glaze

The second phase of the technique transitions from the oven to the grillGrillTo cook using direct radiant heat., where direct heat is used to build texture and colour. Once the ribs are tender, they are transferred to the grill to receive their lacquer of sticky barbecue sauce.

The primary pitfall here is timing the sugar application. Applying the sauce too early during a high-heat grillGrillTo cook using direct radiant heat. phase leads to bitter, burnt patches rather than a glossy, mahogany glazeGlazeA shiny coating applied to food to add flavour, colour, moisture or visual finish.. Abdoo demonstrates how to brush the sauce on in layers over moderate heat, allowing the sugars to caramelise slowly, creating a sticky, deeply savoury crust that clings perfectly to the seasoned bark.

Production and Prep-Ahead Efficiency

For high-volume operations, this oven-to-grillGrillTo cook using direct radiant heat. workflow is a reliable template. The initial low-and-slow bake can be completed during prep shifts, after which the ribs are chilled down. During service, the line cook simply reheats and glazes the racks on the grill, slashing ticket times while maintaining the luxurious texture of slow-cooked meat.