About pork ribs?!
Thanks!
Answers: Do you know the best way to make BBQ ribs? I've got a great sauce, but I'm wondering about the pork...do I par-boil first (until when) or just throw on the BBQ?
Thanks!
Good Question! But, I wasn't sure either, so I visited the Food Network Website and read several recipes from many different cooks and such. To answer your question though, I saw some recipes that called for par-boiling for a short period of time but I also saw many dry rub cooking recipes and methods. To me, I think the par-boiling only decreases the total cooking time of your ribs and personally, I would not recommend it, although several "Celebrity Chefs" do it. But, I'm just a Sous Chef and I don't like boiling the flavor out of my food, I'd rather go slow and low with a dry rub of seasonings, even if it does take longer! And, brush your wonderful BBQ Sauce on at the end so it doesn't burn. Please remember to trim your ribs, then go low temperature and slower cooking time for the best flavor. Hope this helps you to decide what to do...........everyone's different in their techniques and methods, but I don't agree with the boiling at all.
Bon Appetit recommends par-boiling about 45 min. first, with some onion, salt & peppercorns in the water. This will help seal them, so that the juices stay in on the grill. However, it isn't necessary... I skip that step when I'm lazy or in a hurry:)....... Hint: Try mesquite chips on the grill!
NEVER boil!!!! Boiling makes meat TOUGH. NEVER EVER do it!
Bake instead, in a 300 degree oven. Country style, about 2 hours. Rack style, 3 hours.
You want them fallin' off the bone tender, and slathered with sauce.
We had them yesterday, OMG, soooo delicious!
Easiest way to tenderize them is place in a microwave for about 8-10 minutes. That is usually enough.
Don't let them "cook" too much. All I ever do.
It's enough to BBQ and they'll be tender.
Cook slowly and smoke. Do not put the sauce on them until nearly done, after they are tender. Use a fork.
Then brush them 2-3 times on each side.
A rib rack is best, but ok if you don't have one,
Putting sauce on too soon it will burn.
Don't parboil; that just saps them of flavor.
Peel the "skin" off the backside of the ribs, though.. it's good to grab and edge w/ a paper towel and pull. Then go low and slow on the pit. Sauce when nearly cooked.
i soak mines in vinegar and the season over night so they can cook good and tender i wait till they done then BBQ sauce
I rub them with a dry seasoning blend, put them in a glass baking pan covered in foil and cook for maybe 2 hours (depending on how big they are) in a low to moderate oven, about 350. I put them on the bbq to finish them off, usually charcoal for the flavor and brush them with the sauce.
i always take the ribs,lay them on a sheet pan ,cover the bottom with a little water,sprinkle the ribs with garlic powder ....NO SAUCE YET..... bake for a good hour and 45 mins on 375 oops i4got cover with foil 1st. take out of oven then put on your sauce,,and finish cooking then on the grill or in the oven UNccoverded bon appitit