Rib Recipes

[youngin57]

Okay let's get some rib recipe's going on here. Nothing better on the BBQ than ribs.

I use a straightforward and simple recipe for pork back ribs. I marinate them in beer for 8-10 hours and then put them in a roasting pan in the oven at 150 for 2-3 hours in the beer. Throw them on the top rack of the barbecue on low for an hour and coat with my favourite beer and chipotle sauce. I prefer a light lager so the flavour doesn't completely take over but you can use a full bodied ale and cut your marinate time down to 2-3 hours.

young...

[smoore]

I've never cooked ribs on the grill. I have no idea why.

It's long past time to hit the butcher shop anyway.

[RTBrandy]

I cannot divulge my rib recipe. My heirs may inherit it, but only if I deem them cullinarilly worthy....

[rolandshoffinc]

I use molases, honey, brown sugar, and sweet baby rays bbq sauce. I cook them in the oven too and then put them on the grill.
I sprinkle brown sugar on them when on the grill. I like them to have an almost candy outside.
Wow this is making me hungry. I think I will have ribs on Friday.

It's even better if you drink beer during the whole process.

[RTBrandy]

Originally Posted by rolandshoffinc

It's even better if you drink beer during the whole process.

doesn't that sentence work at the end of just about any statement?

[youngin57]

Originally Posted by RTBrandy

doesn't that sentence work at the end of just about any statement?

I treid to tell that one to my wife during sex but she made me put the beer down.

young...

[tastic]

I steam-braise my pork ribs for 2.5 hrs with onion, carrot, celery, leek bay leaf, thyme, rosemary, peppercorns, white wine. While its going I usually do up a "different everytime you make it" bbq sauce, by simmering chillies, molasses, tomato paste, balsamic vinegar, brown sugar, worcheshire, thyme, rosemary, some kind of booze (bourbon, rum...whatever). Then I grill and baste until sticky and slightly charred...mmm...fall off the bone good...serve with some polenta...off to make lunch now...look what you've done!

[poislb]

Originally Posted by rolandshoffinc

I use molases, honey, brown sugar, and sweet baby rays bbq sauce. I cook them in the oven too and then put them on the grill.
I sprinkle brown sugar on them when on the grill. I like them to have an almost candy outside.
Wow this is making me hungry. I think I will have ribs on Friday.

It's even better if you drink beer during the whole process.

Gotta love that sweet baby rays. Try puttting catolina salad dressing in with the BBQ sauce/mix them together..mmmmmmmmmmmm

[rolandshoffinc]

Originally Posted by poislb

Gotta love that sweet baby rays. Try puttting catolina salad dressing in with the BBQ sauce/mix them together..mmmmmmmmmmmm

I think that I will try that.

[OnTheButton]

OK let's do beef ribs both on and off the BBQ.

Ribs ala Button

Full rack - Feeds 4-5 people.

Do not have breakfast! You want to be almost fainting hungry when these are ready, and they will be SO worth it. If you are very, very hungry, then have another margarita and maybe a couple of crakers and cheese. Don't ruin this meat fest by snacking too much.

Frozen beef ribs (99 cents/lb) will work just fine. Most grocery stores have a mound of them.

Thaw them in water for an hour or so while they are still in the plastic they came in. They don't take long to become pliable. They don't need to be totally thawed since we are going to boil them first anyway.

When you remove them from the bag, take the "skin" off the back of the ribs. This takes a little practice but once you get the hang of it, it is almost like removing a large sticker. This is a MUST do. Find a corner, start it with a steak knife and pull. Be prepared for a fight, but it will all come off, just not always in one piece.

Take a large (bigger the better) pot WITH A LID and fill it with:

3-4 beers the darker the better, but really any beer will do. I've used the leftover Coor's Lights and MGD's from parties in the past, but the best so far as been with Ale's and Stouts. Just make sure not to put all of your favorite drinking beers in the pot, since this is about a 4-5 hour process but worth every minute, and you will need some liquid libation to kill the time.

1 whole onion, cut into pieces

2-3 whole cloves of fresh garlic. I use a garlic press but dicing them works fine.

1 cube of beef bullion.

1 cup of red wine.

Any and all spices you like. Don't be shy. I'll put a table spoon of peppercorns, Cajon spices, seasalt (any salt will do though) rosemary, thyme, dried parsley, basil, cilantro whatever you have that smells good. Go crazy with your spice rack, just make sure not to put anything too strong in there like cumin, mustard or curry. They can overpower the "soup" we are going to simmer our ribs in.

Put heat on high and begin to boil.

Cut the rib racks into sections of 2-3 ribs with a very sharp knife.

Set them into the now simmering pot. Fill to just over halfway (so the ribs are at least halfway submerged) with water. I prefer distilled water, since SoCal tap water tastes like a$$.

Keep stove on high, until boiling again.

Reduce heat to med-low (4) on the stove and cover.

About every 30 minutes, turn the ribs so that the part that was not submerged now is. Repeat for about 2 hours.

You will know the ribs are done when they begin to fall apart from the bone as you are trying to turn them. BE GENTLE with them! If one section seems more done or is ready to crumble than the others, remove it, and keep cooking the others.

FYI, you house is going to smell AWESOME. Your cats will flip out, the neighbors dogs will be snuffling at the fence, and anyone driving by will want to park in your driveway. What we are doing is infusing new tastes into the meat, and cooking it almost completely in this stage.

When finished the meat should be almost difficult to handle. Use tongs and set them onto a cooking sheet.

Buy a beef rub or make one of your own. I start with a base of Lawry's Seasoned Salt and add garlic powder, cajon spices, fresh ground pepper, Italian Seasonings (ground up really fine) etc, etc...

LIGHTLY sprinkle your rub onto the exposed meat and then gently rub it in. NOT TOO MUCH, or you will be serving tender jerky. (Too much salt is bad!)

Pre-heat the grill and clean it up well.

Turn the heat on the BBQ down to LOW, maybe even turn off some of the burners if it's still running hot. Somewhere at or below 300 degrees is your target now. Sloooooooow roasting is the key here to avoid flare-ups or burning.

I have a 3 burner BBQ and I use only burners 1 & 3 on low and turn #2 off. I also have a temp gauge on the lid of my BBQ so that helps me to maintain and monitor the temp.

Put on your ribs and close the lid.

About every half hour, take a peek at them. Make sure there are no flare-ups to burn the ribs, rotate and flip them every 30 minutes for about 2 hours.

When you are about 10 minutes from eating get out the sauce and brush. In my case this is where I turn the #2 burner back on but still on LOW.

Slather the ENTIRE rib tops with BBQ sauce (Jack Daniels Hickory Smoke is my personal favorite) Do not flip them yet. Give them about 5 minutes with the lid closed, and then flip and sauce again.

Watch for flare-ups! Keep a squirt bottle handy. As the sugars of the BBQ sauce drip off, the flames might kick up. The last thing you want is to burn your ribs after 4 hours of preparation!

My wife doesn't like heavily sauced ribs, so I stop there (single saucing) and serve, but for double saucy ribs, repeat the above saucing again on each side.

Remove from grill, and using the sharpest knife you have cut the ribs into single servings (aka one rib) and pile onto a plate. The reason you want a very sharp knife is that the ribs will be VERY tender and a not-so-sharp knife might just pull the meat from the bone while cutting which is what you and your guests want to do with your teeth!

When bringing the ribs to the table, make sure you have LOTS of papertowels and possibly a garden hose handy. At my house it is a ritual during the summer to get as messy as possible, (use no napkins at all while eating) and then everyone just steps into the swimming pool to rinse off.

I highly suggest BBQ baked beans for a side dish, and some kind of veggies that can be eaten with the hands like Asparagus or corn on the cob (or a little of both!) to top it off.

There ya go, Ribs ala Button.

Time consuming, but actually very simple, and I usually time the 30 minute intervals with a Sierra Nevada Pale Ale, and open a new one every half hour. 8 beers over 4 hours, and it soon becomes the perfect time to sit down and CHOW DOWN on killer cow meat!

Enjoy!