BBQ rib help...PLEASE
How do I do this? What type of ribs do I buy? Do I want pork or beef? Short or long? My brother in law is coming over with his new girlfriend...maybe a keeper???And we asked him what is something he has not had in a long time. He said ribs...I've never cooked ribs good...he has been warned but I said we'll try. We'll have hotdogs as a back up.  |
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| The trick to ribs is cooking them as slooowly as you can! That will keep them tender. |
| I've done alot of googling recipes this is what I came up with.
Do not boil them...or soak in water...you will get tender ribs but also lose all the meat flavour. Do a dry rub, and marinaded overnight to tenderize the meat. Slow cook with the rub and a glaze (maybe beer or wine) for up to 4 hrs. transfer to a bbq and finish with bbq sauce and give the meat a bit of crust. I will try this and hopefully it works. I'll have baked potatoes, and a caesar salad and grilled veggies too. I will make stuffed mushroom caps..with cream cheese and bacon, and veggie sticks with dip...for an appetizer. For dessert I'm thinking cheescake. Or warmed brownie with icecream. |
| my mom always seasoned them and then wrapped them in foil and baked them at a low temperature for a few hours. Then when we were going to eat them my dad would "reheat" them on the grill and put the bbq sauce on them |
| Cooking very slowly is definitely the key to lip-smacking ribs.
I've actually found the best ribs I've ever made were in the slow cooker. It was incredible how tender they were and they just fell off the bone. |
| Thanks...I will wrap them in the tin foil...I also found this recipe for a marinade that sounds pretty good.
1 cup (225 ml) barbecue sauce (your choice) 1 cup (225 ml) ketchup 2/3 cup (150 ml) beer (your choice) 1/4 cup (60 ml) honey or molasses 2 tbsp (30 ml) red wine vinegar 2 tbsp (30 ml) lemon juice 2 tbsp (30 ml) Dijon Mustard 1 tbsp (15 ml) Worcesterchire sauce 1 tbsp (15 ml) hot pepper sauce 1/2 tsp (2 ml) pepper 2 cloves garlic, minced 2 onions, finely chopped Preparation In large bowl, combine all ingredients. Place food in marinade and refrigerate overnight or let stand at room temperature for up to 2 hours. When ready to cook, remove food and place marinade in saucepan. Cook marinade on medium heat until thickened. Baste food with sauce while grilling. |
| I prefer ribs done in the slow cooker too, I throw them in in the morning and let them cook all day....mmmmmm |
| Two responses here:
My son works in the local rib joint, and says to "smoke them in a steam oven overnite"
My husband (who is the best cook in the world) says to marinate them overnite, and then cook them slow the next day. Or, if you don't have time to marinate, you can steam them for 10 minutes before cooking them slow on the BBQ...but use those hickery flavoured wood chips in the water. Good luck! |
| Thanks, if only I had a kitchen equiped with a steam oven and a smoker...LOL.
I will do what your hubby does, and marinade and slow cook...maybe I'll try that smoke flavor?? We have a gas BBQ, and I'll finish them on the bbq. I'll let everyone know how it goes...I'm excited, I've stayed away from ribs because I was a complete failure with them before. Same with asparagus...that's another tricky one for me. |
| BBQ'ing smoked ribs:
Canadian Tire, any BBQ store, and Walmart carry wood chips for BBQ's. Don does't like the pellets, and prefers the chips. Soak them in water for 10-20 minutes, then wrap them in aluminum foil with a hole in the top. Get the BBQ really hot then put the foil package on the grill, until they start smoking. Then put the ribs on the grill, turn the flame down and let them smoke slowly until cooked. Do NOT put any BBQ sauce on them, and you will be asked for the recipe!!! |
| This sounds really yuk, but tastes great: boil your ribs in beer before putting them on the grill or in the smoker. The beer breaks down sinews but once you put them on the grill/in the smoker, they have no beer flavor at all. I promise, the ribs WILL fall off of the bone!
Kathy & the gang |
| I never knew that I could buy wood for bbq's, I will definitely check that out.
That marinade has beer in it...beer and ribs a natural combination. |
Sounds delicious, definately one to try here on the BBQ, very Aussie with the beer YUM  |
Amanda P wrote: my mom always seasoned them and then wrapped them in foil and baked them at a low temperature for a few hours. Then when we were going to eat them my dad would "reheat" them on the grill and put the bbq sauce on them
That is what I do, I bake them wrapped in foil at 325 for HOURS (all day). Then at the last minute I will slather on the suace and thengive them a few minutes on the grill. In the winter, or when a grill isn't handy I put the sauce on them in the oven for the last hour of baking. mmmmmm makes me hungry for ribs!!! |
| Well, it's been raining here non-stop, so bbq was out of the question. However I did marinade the beef ribs overnight, and then cooked them in the marinade at 200^C for 4.5 hours. Then the last 20 min I turned up the temp just a bit and slathered fresh bbq sauce on them.
They all said it was great, but I wish I could have bbq so that the fat would have melted more. I think too I have come the conclusion I will stick to ribs in a restaurant, or try pork next time. |
| OK, it's too late now.....but I make ours in the crock pot on low all day. I season with Famous Dave's BBQ sauce. I think it's Sweet and Zesty - the one with the purple label!
I'm sure they were great. All this discussion makes me want to make some! |
| You inspired me so we had ribs last night. I cooked them for 4 hours at 325, drained the fat, slatered on the sauce crnaked it up to 450 for 1/2 hour, there wasn't a bit of fat to be found. MMMM MMMM GOOD! |
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