Parboiled Baby Back Ribs

• 1 full rack baby back ribs
• 2 lemons
• 1 cup kosher salt
• 2 tablespoons black peppercorns
• 2 bay leaves
• Prepared glaze, for finishing, optional

1. Put the ribs in a large stockpot and fill with enough cold water to cover.
2. Squeeze the lemons into a bowl and strain the juice into the pot; add the lemon rinds as well (remove any seeds).
3. Add the salt, peppercorns and bay leaves and bring to a boil.
4. Boil until the ribs are slightly soft but not falling apart, about 25 minutes.
5. Prepare a grill for high heat.
6. Transfer the ribs to the grill, meatier-side down.
7. Grill for 10 minutes; brush with glaze if you like and then grill another 3 minutes.
8. The finished ribs should be at least 165 degrees F in the center; you don't want to char the meat, but you want it to fall apart.

full rack baby back ribs, lemons, kosher salt, black peppercorns, bay leaves, glaze

Taken from www.foodnetwork.com/recipes/parboiled-baby-back-ribs.html (may not work)