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For fragile meats or larger cuts, indirect grilling is the way to go. One perfect example is baby back ribs. Cook the ribs slowly with the grill covered. Place a pan full of water inside the grill to maintain moisture. Braise the ribs throughout the process with your favorite BBQ sauce - just remember, this will increase cooking time because heat is released whenever you open the grill. For a smokier flavor, cook with apple, cedar or hickory chips. Make sure you soak the chips for at least a half-hour beforehand so they don't just burst into flames. You can also grill inside your kitchen - just wrap the ribs in foil and pop them in the oven. For this method, see the recipe on the next tab
Ariane is the chef/owner of CulinAriane, a four-star restaurant located in Montclair, N.J. She was inspired to cook at a young age by her grandmothers. After graduating from the Culinary Institute of America, she worked at some of the best restaurants in the country before she and her husband, Michael, opened CulinAriane. While much of her time is spent at her restaurant, she loves spending time with her daughters, especially at the beach. She also enjoys entertaining for family and friends. Her strong belief is that anything can be fixed and to keep smiling.
