ribs

[leilani_luv]

i know this is kind of a weird question to be asking on perb, but...

i want to make ribs for dinner tommorow.ive always boild them and stuck them in the oven with bbq sauce.

but i actually want to make them on the bbq anyone have a recipe?

thanx yall

 

[BabyBelle]

Slather them in bbq sauce, and slap 'em on the barbeque for a while on both sides?

*shrugs* I don't own a barbeque, so I'm clueless..

 

[dakota30]

First off, don't boil ribs, ever. Along with removing the fat, you're removing all the flavour and tenderness too.

Instead, ask the butcher to remove the membrane on the underside of the ribs. Or do it yourself. Use a paring knife to lift the edge of the membrane from the widest end of the ribs, then gently pull it away. That will allow the fat to drip thru and away from the meat.

Cook the ribs low (indirect-medium heat) and slow (1 1/2 to 2 hours). Put them on the grill rib side down and leave them alone. Resist the urge to peek. There is nothing going on in there except ribs cooking, which they don't do very well if you keep lifting the lid and letting the heat out.

Leave the ribs sitting on the counter for 20 minutes before grilling, this takes the chill off. And let them sit for for 5 or 10 minutes after grilling before you start cutting them up. This disperses the juices all thru the meat.

 

[dakota30]

Most BBQ sauces have a sugar base, which burns. Don't put the sauce on until the last 20 minutes, then put lots on, often.

Use any off the shelf sauce, or here is one to make:

Tangy BBQ sauce

2 TBSP butter
1/2 cup finely chopped celery
3 TBSP finely chopped yellow onion
1 cup ketchup
2 TBSP lemon juice
2 TBSP sugar
2 TBSP cider vinegar
1 TBSP worchestershire sauce
1 Tsp dry mustard
fresh ground black pepper

In a medium saucepan over medium-high heat, melt the butter. Add the celery and onion and cook for 2 to 3 minutes, stirring occasionally. Add the remaining ingredients and whisk together. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally.

Pour it in a bowl, keep in the fridge until your ready to use it.

Have fun, good luck!

 

[Penhold]

I don't like spending a lot of time cooking and find recently that I no longer like to have a lot of fat on ribs or other meats (perhaps because most of it immediately transferred itself to me!).

I simply boil the ribs for 30 to 45 minutes as this tends to remove quite a bit of the fat and also leaves them quite tender. I put them on a hot grill to sear both sides, then lower the heat and baste them a few times on each side with Bullseye BBQ sauce (letting the sauce carmelize and build up). The result is fairly good ribs that are quite tender with the meat ready to fall off the ribs and the result is similar to Tony Romas. Having tried a number of different bottled BBQ sauces (again, too lazy and time challenged to make it from scratch) I find the Bullseye brand one of the better brands (its also a little thicker).

But then again, I'm not known for my prowess in the kitchen or on the grill

 

[Calgary69]

While Bullseye BBQ sauce is one of the best brands here in Canada......try KC Masterpiece Honey & Brownsugar in the States. Its to die for.

 

[zlmmm]

You have to slow roast the ribs and a bbq rub is best for flavour.

Here is a recipe I posted on chowhounds.com:

In the past I have cooked with meat rubs only about 4 or 5 times (always store bought), with mixed results. But I recently came across an excellent recipe in The Best Recipe Cookbook (Cook's Illustrated) and I thought I would share it with fellow bbq chowhounds. They tried like 25 rub recipes and took and improved upon the best and I admit that it made some mean pork spare and country-style ribs! It should also be great on beef ribs.

4 Tbsp sweet paprika
2 Tbsp chili powder
2 Tbsp ground cumin
2 Tbsp dark brown sugar
2 tablespoons salt (coarse or kosher salt works best)
1 Tbsp dried oregano
1 Tbsp ganulated sugar
1 Tbsp ground black pepper
1 Tbsp ground white pepper
1-2 TEAspooons cayenne pepper (I put 3 or 4)

Makes 1 cup and should be good for about 4 slabs pork ribs (~12 lbs) total.

Mix in a bowl, then rub by hand into meat and refrigerate over night (store any leftover rub in an airtight container).

Slow cook meat (ideally with wood chips) starting at around 350 deg F. then reduce to 250 deg F. (indirect heat), turning every 30 min for 2-3 hours or until pork starts to pull away from bone. Remove meat from grill and immediately wrap tightly in tin foil, then wrap foil package tightly in a large paper bag, crimping the top and allowing to steam in bag for 1 hour to evenly distribute moistness / juices throughout meat. Try tasting some with and without the last step as I did and I guarantee you will never skip this technique again!

I made these using my oven and produced the best home cooked ribs I have ever eaten. I have also done them on the grill by making a pile of charcoal on one end and putting the meat on the other with the vents above the meet and below the fire open to draw the smoke over. This is a dual layer fire and produces the appropriate amount of heat. For a grill the fire should start at ~350 deg and will automatically reduce to 250 over the course of about 2 hours as the charcoal burns off.

You can top with bbq sauce (optional) after, but don't cook with it because it will burn.

Enjoy.

Also, check out:
http://www.geocities.com/NapaValley/7003/sauces/sauces2/index.html

 

[chuck1561]

Nummy Ribs..You guys'n gals are

Makin me hungry

here are some more recipe ideas for you but the above sound awesome ..Hey maybe we can all head over to Cat`s Place for a riproarin backyard BBQ Bash

 

[50 Mile Radius]

First off, don't boil ribs, ever. Along with removing the fat, you're removing all the flavour and tenderness too.

Instead, ask the butcher to remove the membrane on the underside of the ribs. Or do it yourself. Use a paring knife to lift the edge of the membrane from the widest end of the ribs, then gently pull it away. That will allow the fat to drip thru and away from the meat.

Cook the ribs low (indirect-medium heat) and slow (1 1/2 to 2 hours). Put them on the grill rib side down and leave them alone. Resist the urge to peek. There is nothing going on in there except ribs cooking, which they don't do very well if you keep lifting the lid and letting the heat out.

Leave the ribs sitting on the counter for 20 minutes before grilling, this takes the chill off. And let them sit for for 5 or 10 minutes after grilling before you start cutting them up. This disperses the juices all thru the meat.

OMG, Dakota, I think I'm in love....This is a great technique....

I'm sooo glad someone else doesn't boil the ribs.....what the hell did they do to you?

Slow cooking is the key...indirect(if your BBQ has a left and right side..turn the left on(low) and leave the right off and put the ribs there. I actually like to stack the slabs and the juices from the top baste the ones on the bottom and then i rotate them(sorry Dakota but I have to open the lid)...