Best Recipe for BBQ ribs?

[xXped0thugXx]

I have no idea how to cook these. I figure 45 mins in boiling water then throw some sauce, onion salt, pepper, and paprika on them and throw them on the grill.

Sauce I will be using is Sweet Baby Rays, recommended from a couple different places.


Whats the best way to cook these, should I boil them and then grill them? Best sauce to use, etc.

 

[cHeeZeFacTory]

smoke them in w/ hickory for 10 hours

 

[J Heartless Slick]

Do you live near Stamford? There is a rib place right off I-95 that actually smokes their meat.

Alton Brown's ribs:

2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped


Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

 

[captains]

neighbor lets them soak in apple joice the day before he cooks them......they are tender and awesome......charcoal grill too

 

[CalvinHobbes]

They have to be cooked very slowly. Check out FoodTV.com for some recipes.

 

[iamme]

Originally posted by: xXped0thugXx
Sauce I will be using is Sweet Baby Rays, recommended from a couple different places.

i LOVE that bbq sauce. the only stuff i'll buy.

 

[amoeba]

try putting in oven at low heat 250 or so instead of boiling. use a rub- typically brown sugar, black pepper, chili powder, onion powder, garlic powder, salt stuck on by mustard.

 

[Modeps]

You know, the Outback used to have decent ribs about 4 years ago, then they did something to the way they were cooked and now they're just not that good. I remember that I used to be able to stick it in my mouth and the meat would fall off the bone with no problem, now I've gotta knaw at them bones and I dont like that.

 

[iamme]

Originally posted by: amoeba
try putting in oven at low heat 250 or so instead of boiling. use a rub- typically brown sugar, black pepper, chili powder, onion powder, garlic powder, salt stuck on by mustard.

i tried mustard on ribs before applying the rub and it turned out very nice.

 

[squirrel dog]

Depends on the pit , I use a round barrel looking pit . Any way what works for me is 5~8lbs of good charcoal banked on the right side of the barrel , away from where I put the meat . After the coals get grayish , I put about 1 lb of hickory or pecan wood or what ever is there for you locally to cook with . Mequite works great . I put the meat on all the way left , away from the heat , close the lid and close off the air to the pit . (put a rag in the upper hole )After 4 or more hours the meat is to die for , every time .

 

[amoeba]

also if you are slowcooking in smoker or oven, you will need longer than 45 minutes. a good judge of doneness is when the meat recedes from the edges of the bones. in other words, when the white bone shows on both ends.

 

[dabuddha]

Originally posted by: iamme

Originally posted by: xXped0thugXx
Sauce I will be using is Sweet Baby Rays, recommended from a couple different places.

i LOVE that bbq sauce. the only stuff i'll buy.

Same here! Sweet baby rays honey bbq sauce!

 

[xXped0thugXx]

I'm looking for a good flavor as well as the meat tender so it falls off the bone.

 

[Vegito]

i can't never get the look and favor that the food network has... sept in reno

 

[Fritzo]

Lots of different ways. I like to slow cook them raw on the grill with a can of apple juice on the coals, then baste them with Montgomery's BBQ Sauce over about 3 hours. Quick way is to parboil then cook on grill.

 

[nakedfrog]

Originally posted by: Modeps
You know, the Outback used to have decent ribs about 4 years ago, then they did something to the way they were cooked and now they're just not that good. I remember that I used to be able to stick it in my mouth and the meat would fall off the bone with no problem, now I've gotta knaw at them bones and I dont like that.

I wonder if it's just the ones near you, I just had them there about a month ago and the meat just came right off the bone. They've been like that all three times I've had them at this one.
I love their ribs more than anyone else's. And the rye bread and sweet butter they keep bringing out... mmmmmm.