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| Author |
Message |
eprom
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BBQ pork ribs
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May 9 15:05 UTC 2007 |
For the past four years i've only had bbq ribs maybe once or twice. But
recently i've been craving them. Just in the last 6 months when i've gone to
resturants i've order them three time. Its getting kinda expensive eating out.
I'd like to learn how to do it myself.
Does anyone know how to make good BBQ pork ribs? All the internet sites i've
visited, make it seem too complicated with fancy rubs and grilling.
I just want to make ribs that fall off the bone + a light coating of BBQ sauce
and it should be something I can make at home just using my oven
(bake/broiling).
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| 11 responses total. |
edina
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response 1 of 11:
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May 9 15:29 UTC 2007 |
My recipe is for grilling, but I have no doubt it could be modified
for the oven.
I use baby back ribs and I start by cutting them in manageable chunks
(about 4-5 bones per section). I cut the thin membrane off (it kind
of peels). I season with garlic salt, pepper, paprika and then I put
them in a pan, add in about a cup of beer to the pan, seal the pan
with foil and then bake them for 3-4 hours at around 300 degrees. I
pull them out and don't unseal the foil - let it sit for about an
hour, then crack it so they can continue cooling.
Now is when I would put them on the grill, but there's no reason that
you can't do them under the broiler. Use whatever sauce you like best
(I'm a fan of Famous Dave's and KC Masterpiece sauces) and thinly
cover on one side, let them cook for a few minutes, flip and coat
again, cook a few minutes, flip a last time and coat and pull out.
The slow cooking ahead of time does two things for me: guarantees the
meat is done (I have a weird fear of trichinosis) and it pretty much
guarantees fall of the bone tenderness.
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mary
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response 2 of 11:
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May 9 16:28 UTC 2007 |
Can I come to your house for dinner? ;-)
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edina
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response 3 of 11:
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May 9 16:34 UTC 2007 |
You and John are welcome any time. :-)
(I'll be honest - I worked at Maude's a long time and that's how they
did the ribs there.)
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slynne
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response 4 of 11:
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May 9 16:55 UTC 2007 |
Sometimes when I am craving ribs, I buy the fake soy "ribs" from Trader
Joes. They arent bad and just need to be microwaved. Certainly not a
suitable meal for company or anything but a decent way to get a rib
craving met without any work and without too much fat.
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edina
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response 5 of 11:
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May 9 17:10 UTC 2007 |
Ew! ;-)
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slynne
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response 6 of 11:
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May 9 23:36 UTC 2007 |
Haha. Actually, they are quite good for fake ribs. I think it is because
they arent made out of meat. Fake ribs made out of mystery ribs are
*really* scary.
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keesan
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response 7 of 11:
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May 10 02:22 UTC 2007 |
I think I had those one. They tasted strongly of salt and sugar and a bit
of tomato.
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slynne
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response 8 of 11:
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May 10 15:44 UTC 2007 |
Yes. They taste a lot like BBQ sauce which is mostly salt and sugar and
a bit of tomato.
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vivekm1234
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response 9 of 11:
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May 16 16:12 UTC 2007 |
WoW! Neat recipe, it sounds delicious :) Wish i was allowed to eat pork :(
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slynne
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response 10 of 11:
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May 16 17:13 UTC 2007 |
You could probably do something similar with beef ribs
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samiam
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response 11 of 11:
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Jun 5 21:55 UTC 2007 |
I have a pretty good recipe for BBQ ribs myself that would also give
you the desired results (in my ever so humble opinion).
I generally buy the 10 lb boxes of Danish ribs from Kroger (they're
quite a bit less expensive than baby back ribs and will taste just as
good when you're done). I cut them into 3-4 rib pieces, then put them
into a large pot. I season them with LOTS of Lawrey's seasoning salt,
black pepper, and garlic powder (and when I say lots, it's almost gag-
inducing to look at). Fill the pot with water, then slow boil the ribs
for about 2 1/2 - 3 hours (until you can easily tear a piece of the
meat off the bones. Take them out of the water and let cool briefly.
This is where you can do one of two things: cook immediately and eat,
or wrap up and refrigerate to finish off later. Nice if you can cook
enough for a couple of meals.
Light your grill or use your broiler, it doesn't really matter. Grill
for about 15 minutes, turning frequently, and baste every turn with a
mixture of cider vinegar, Lawrey's and water. Then baste with the BBQ
sauce of your choice, turning twice and basting each time. I usually
use a base of Sweet Baby Ray's sauce, then add brown sugar, garlic and
worcestershire sauce to it (no set amount, do it to taste). Serve. The
meat is tender and falls off the bone.
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