Your Rib Questions, Answered

I did try the sweet and sour balsamic ribs on the grill and they’re terrific. I did them with baby backs (a little more tender than spares) and I indirect grilled them at 325 degrees for about 1¼ hours. Not being able to resist, I tossed 1 cup soaked oak chips on the coals. When the ribs were cooked, I moved them directly over the fire and sizzled them with the sauce. The smoke added depths of flavor (which went well with the sharp vinegar sauce). The meat had more chew, but, hey, that’s why God gave you teeth.

You can certainly sizzle the mole sauce on the beef short ribs on the grill. Brush on a little of the mole and keep brushing it on. Serve the remaining mole hot, spooned over. You could even toss a handful of wood chips on the coals. But in this instance, I happen to prefer broiling because you can get more mole under and over the ribs.

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