Need a rib recipe

[jimbiggs]

Found ribs going on sale. Anybody have a favorite recipe you want to share?

 

[falmouth3]

I always pop them in my pressure cooker for a few minute to pre-cook them before putting them on the grill. They come out so tender and much of the fat is cooked out of them first. I'm sure you can also parboil them. Then grill with the BBQ sauce of your choice.

Sue

 

[pjrose]

Oh wow, this is funny!

I love ribs, and don't really know how to cook them - I was going to write asking for tips!

ok....more than a recipe, I'd like method(s).

parboil or not? cook in the oven? the whole time? cook in the oven with some water and then use the grill? cook with just dry seasonings and put on sauce (if any) later? Grill the whole time? Baste constantly or wait till the end for sauce? ?????

 

[T_R_Oglodyte]

Found ribs going on sale. Anybody have a favorite recipe you want to share?

I generally cook them for at least 18 hours. Often I cook them for 20 to 24 hours, because I start them cooking shortly after dinner the night before.

After removing the membrane from the back side, I put them face side down on heavy duty aluminum foil. I add my marinade of choice (usually Stubbs pork marinade) and fold the aluminum foil so it makes a loose tent.

Then I slow cook, at a maximum temp of 175 deg F, in a smoker, a grill, or even an oven. After about 12 hours they should reach the point at which the bones are beginning to fall off the meat. If the meat isn't falling off the bone, the temperature may have been too low. If that is the case, about one or two hours of cooking at 175 to 200 deg should get them to that state.

About four hours before meal time I turn the meat over and start applying my barbecue sauce of choice. (My favorite is Trader Joes.) About every 30 to 60 minutes I apply more barbecue sauce. You have to watch the temperature here - 150 seems to work well. You want the barbecue sauce to stiffen, but you don't want the sauce to start to caramelize or form a glaze. If you've got the temperature right, the barbecue sauce sets up on the meat, and each time you add more sauce you build up a nice soft coating on the surface of the meat.

A smoker works well for this last step, as the smoke will also infuse the sauce and the temperature is about right for a smoker. I have a thermometer on my smoker so I can watch the temp closely. But this can also be done on a grill or an oven. With an oven be sure that the oven can be set sufficiently low - some ovens won't go below 175 or 200 degrees, and that is too hot.

You should end up with ribs where the meat has a delectable sticky sauce and falls off the bone. You stick the ribs in your mouth and such the bone clean. I suggest providing wet cloths as finger towels.

******

As you get familiar with this preparation method you can start to get creative, using different marinades or spices for the first step or as the final sauce. Try teriyaki sauces, or sauces with mango or pineapple bases. Or use Caribbean island spices.

Sometimes I take add fresh pineapple and let the pineapple cook in the marinade and juices for the last three or four hours. Done right, the pineapple is as delectable as the ribs.

 

[gmarine]

I normally use a smoker with hickory and mesquite for 8 hours but have a shorter version for when I dont have the time to smoke.

Simple baby back ribs.

Peel the membrane off the back side of the ribs. Its done easily by sliding a butter knife under one end and using a paper towel, grip the end and it will peel off like a sheet of paper.

Season the ribs with a rub of your choice. An example is granulated garlic, onion, paprika, chili powder, black pepper,cayenne, coarse salt.

Put the ribs in an aluminum pan. Pour in enough beer to partially cover the ribs
Add about 1/2 cup cider vinegar.

Cook about 2 hours at 350, basting with the liquid occasionally until the meat starts shrinking away from the bones.

Remove from the oven and baste with your favorite BBQ sauce and put on the grill for about 10 minutes per side. You will have fall off the bone tender ribs.

If you use large pork ribs instead of baby backs increase the cooking time as needed, about 1-2 hours longer.

 

[stmartinfan]

My method is far from authentic southern ribs, but is fairly quick and easy and makes for very tender meat and keeps more flavor than parboiling.

I use baby back ribs. I cut each slab of ribs in half, then wrap in foil. You can add an ice cube or two, if you wish before wrapping. I bake the foil packets in the oven at 300 degrees for about 1 hour or on a BBQ grill set on low. Remove the ribs from the foil and cut into individual pieces. (I like lots of BBQ sauce, so cut the ribs before saucing to give more surfaces to coat.) Place on preheated grill and brush with bbq sauce. Turn several times, recoating with sauce each time. I like the sauce to start to carmelize because it releases the sweetness.

 

[Hoc]

Smoke 'em. About 18 to 24 hours. You can do it without anything, and add sauce later. But if you must put something on them, use a dry rub -- no sauce or marinade, as that will dry them out. And a sweet sauce before smoking will turn bitter, so definitely nothing sweet before smoking. My favorite sauce to put on them afterwards is Gates, from Kansas City, or otherwise Arthur Bryant's (which is actually better for brisket or burnt ends).

But then, some people prefer sweet ribs and sauces, while I prefer the taste of smoke on my ribs, without sweetness.

I think that ribs are a dish that cries out for smoking, and any other method of cooking them is inferior.

 

[Passepartout]

I prefer my ribs dry so after peeling off the membrane, I sprinkle generously with a rub of sea salt, black pepper, brown sugar, cumin and any other seasonings you like. Choose your cooking method below:

If I have all day or have company coming, I would have fired up the smoker before starting the meat prep- about 5-6 hours before eating time. After the charcoal has en even coat of ash, I put a bundle of foil-wrapped, water-soaked, hickory chunks directly on the coals. Put the meat above the heat at about 250 degrees. If desired serve BBQ sauce on the side.

If I'm fixing ribs in the oven, preheat to 250. I cut the ribs into 3-4 rib chunks, wrap in foil tightly with a tablespoonful of liquid smoke. I place the bundles on a cookie sheet in case they leak and bake for 3 1/2 hrs.

Enjoy!

Jim Ricks

 

[LisaH]

All sounds so tasty but so much work! We just go to Tony Roma's when I crave for rib

 

[saf512]

Bar-B-Barn Ribs from Montreal, Quebec

I've been going to a the same restaurant for ribs for the past 30+ years. It is suposed to be world famous. I have searched for their rib recipe for years and just recently have come up with this (it tasts almost the same):

Ingredients:
1 cup apple sauce
3/4 cup brown sugar
1/2 tsp ground black pepper
1/2 tsp cinnamon
1/2 cup ketchup
1/2 tsp crushed garlic
2 racks of ribs

Put all ingredients in pot and boil until thickened. Spread over ribs that were placed in pan lined with foil. Bake for 2 1/2 hours at 350 degrees F, turning once. Sauce will cover 2 racks of ribs. Ribs will darken but carefull not to burn.

Enjoy,
Sandra

 

[Blondie]

Got this from an Oprah Winfrey segment a few years ago. She convinced Quincy to share his secret with the world!! I pretty much skip the rub and use BBQ sauce instead- skip the peppers and onions too. Just baking them for the time suggested produces amazing ribs.


Quincy Jones' Thriller Ribs
Source: oprah.com
2 rib racks
2 teaspoons Spike seasoning
1 teaspoon Accent seasoning
1/2 teaspoon freshly ground black pepper
5 racks baby back ribs (about 5 pound)
6 garlic cloves, minced
2 large jalapeño peppers, minced
2 large onions, halved and thinly sliced
2 green bell peppers, thinly sliced
2 red bell peppers, thinly sliced
2 yellow bell peppers, thinly sliced
In a cup, combine Spike and Accent seasonings and black pepper. Sprinkle 1/4 teaspoon seasoning mixture on each side of the rib racks.
In a small bowl, combine the minced garlic, jalapeño peppers, and remaining seasoning mixture. Rub the garlic mixture on the top and bottom of the ribs. Line a large roasting pan (17 x 11 1/2 inches) with enough foil to wrap all the ribs. Spread a layer of onions and bell peppers on top of the foil. Place 2 rib racks, side by side, on the vegetables. Continue to layer the onions and peppers and the ribs. Tightly wrap the marinated ribs in the foil and refrigerate for 2 days.
Remove the pan from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 400 degrees F.
Before placing the ribs in the oven, reduce the temperature to 300 degrees F. Bake the foil-wrapped ribs for 6 to 8 hours.
Remove the ribs. Spoon off the fat from the liquid in the pan and discard, reserving the pan juices. Cut each rack into three sections and serve with the vegetables and pan juices, plus sides of rice and chopped tomato-and-cucumber salad.
Makes about 8 servings.

Note from Quincy: "There are two secrets to the ribs: marinade and time. It's a dry marinade, not a sauce. The meat is packed tight with garlic, green peppers, jalapeños, onions, seasonings. Basically you're mainlining the meat with all that good stuff. You wrap the marinated ribs in tinfoil and refrigerate them for two days. Then you cook them for—well, you can cook them for six hours, but I do it for eight. And the great part is that the meat just falls off the bone."

 

[Hoc]

All sounds so tasty but so much work! We just go to Tony Roma's when I crave for rib

Those aren't ribs. They're boiled meat with bones in them.

 

[middleoforchid]

I've been going to a the same restaurant for ribs for the past 30+ years. It is suposed to be world famous. I have searched for their rib recipe for years and just recently have come up with this (it tasts almost the same):

Ingredients:
1 cup apple sauce
3/4 cup brown sugar
1/2 tsp ground black pepper
1/2 tsp cinnamon
1/2 cup ketchup
1/2 tsp crushed garlic
2 racks of ribs

Put all ingredients in pot and boil until thickened. Spread over ribs that were placed in pan lined with foil. Bake for 2 1/2 hours at 350 degrees F, turning once. Sauce will cover 2 racks of ribs. Ribs will darken but carefull not to burn.

Enjoy,
Sandra

THANK YOU for the receipe!!! My husband and son(a chef now) still talks about this BBQ place when we ate there 10 yrs ago while visiting Montreal....................I'm so glad you posted the receipe.

 

[T_R_Oglodyte]

Great recipers here, with some that I'm definitely going to try. I agree totally with Hoc that any method other than smoking is inferior, but that doesn't mean that other methods are bad; they're just not as awesome.

Ribs are fun to cook because once you've learn the basics of how to cook them so the meat comes out the way the way that you want, there are so many different ways you can cook them and wind up with something that tastes great. You can make it simple or complicated. Your flavors can be Asian, tropical, southern, Caribbean or almost anything else that strikes your fancy.