Ribs van der Trask is a recipe passed down in the van der Trask family for several hundred years.
- Salt and freshly ground pepper, to taste
- 1 bottle honey BBQ sauce
- 1/8 cup olive oil
- Aluminum foil
- Start off by placing ribs in a casserole dish (preferably glass), rub with oil and then with salt and pepper. Now flatten ribs as much as possible and add water just to barely cover them. Ribs racks may be cut in half if needed).
- Simmer in oven (just enough heat so the water will simmer, not boil - about 240-250°F) for 1 to 1 1/2 hours or just until tender. Do not try to cook them too quickly or they will become tough.
- When ribs are finished in the oven, drain them, start the grill on medium and allow it to heat up.
- Cover with foil and brush (or pour) on just a small amount of oil to keep the ribs from sticking/burning. Brush on first layer of BBQ sauce after draining.
- Once grill is heated, place ribs on grill. Cook covered for 5-10 minutes, then brush on BBQ sauce. Grill another 5-10 minutes, keep adding BBQ sauce until there is a thick layer of it.
- If the ribs become somewhat dark, that's fine; the BBQ sauce tastes better cooked than raw. When BBQ sauce is all gone, the ribs are almost done.
- Grill 5 more minutes to finish cooking BBQ sauce, then serve. Don't worry if they stick a bit, that's what the oil and foil were for!!
The current inheritor of the recipe, Maximillian van der Trask, has vehemently refused to convert its measurement units to Alliance-standard SI units.