How long should you boil ribs before putting them on grill?

Dont boil the ribs before you bake them…that removes flavor and has a tendency to remove the natural juices in the meat, and can cause them to be dry. Place them in a baking pan, season them, add 1½ to 2 cups water to the pan and cover the pan tightly with foil. Bake at 350 degrees for 1½ hours covered, remove the cover, brush on the BBQ sauce, and bake for 30 min and serve. They will be tender, not dry and just delicious. This is for the Beef Ribs. For Pork SpareRibs do the same way, for Pork Back Ribs cut back on the first cooking to about 1 hour, then proceed with the recipe. They will not take that 1½ hour time to cook before you add the sauce. 1 hour add the sauce, then 30 min more. Serve
Trust me on this recipe it always gives juicy delicious ribs….
One more thing….the ribs must be layed flat without double stacking them. Use 2 pans if making them for a crowd. If you are wanting to grill them….do so right off the bat….then add the sauce grill for 5–6 minutes each side. Place in a pan add the water cover them with foil and bake them off to tender out any dried parts for about 30 min. This steaming will help grilling mishaps gone wrong.

Just slow cook them on the grill, indirect heat preferably charcoal.

@SkulpTor if they are pork ribs, be careful…that can be dangerous to your health!

Why do you wanna do that? What my mum always does it put it in the microwave for a bit so that it doesn’t take so long to cook on the bbq. I think she just cooked it in the sealed bag in which the ribs come.

uh, don’t.
boiling ribs before grilling is so not cool. it just says you do not know how to grill or BBQ meat.

If you’re not using a smoker or a grill, the best way I’ve found is to trim off any excess fat. If you can, leave the silverskin on the undersides of each slab, as it will help retain the natural juices. Cover both sides of each slab liberally with a good dry rub, then wrap each slab tightly in aluminum oil. Bake for 5–6 hours at 250ºF. Then, remove the foil, brush on your favorite rib sauce and place back in the oven for another twenty to thirty minutes. Using this technique, all of the fat will be rendered away and the silverskin will peel away easily.

@Rufus_T_Firefly before you wrap them in aluminum oil, then you should coat them with olive foil.

But seriously, folks, I usually marinate the ribs (any variety, but it really compliments pork) in pineapple juice, preferably overnight, but at least for 2 hours. Then I rub them down with a chipotle-style rub and put them on a direct flame, approx 4–6 minutes each side, to sear and seal. After that, I cook them over low (approx 180–200 F) indirect heat, for at least 30 minutes each side until done. I use the BBQ sauce as a baste to keep the outside from drying out.

@Yetanotheruser – You COULD coat them with olive oil, but there is usually more than enough fat in the ribs themselves to prevent any sticking and if the foil is sealed tightly, there’s more than enough moisture to keep that from happening. I’ve NEVER had a problem in thirty years of making ribs. If they do stick, it’s probably because there’s too much sugar in the rub.

@Rufus_T_Firefly I was just poking fun at your typo that said “aluminum oil”! Sorry I didn’t convey the humor in the way I had meant!

I really think that’s a good method. Similar to my grill method, only slo-o-o-o-w-l-y cooked in the oven!

@Yetanotheruser – Sorry, that typo must’ve slipped past me. My ‘f’ key must be stuck. Humor noted and guffawed accordingly.