BBQ SPAareRIBs?!
BBQ SPAareRIBs?
how to make melt in yuou mouth spareribs?
Answers:
Oven Baked BBQ Ribs
Ribs of your choice
Pre heat oven to 325
Place ribs on cookie sheet or pan wrap in foil (easier to clean afterwards)
Seasoned ribs with your desired seasoning
Cook 30 minutes and turn
Seasoned with your desired seasoning
Cook 30 minutes and turn
Brush on Honey ? to 1 cup
Cook 30 minutes and turn
Brush on Honey ? to 1 cup
Cook 30 minutes and turn
Brush on BBQ sauce of your choice
Cook 30 minutes and turn
Brush on BBQ sauce of your choice
Slice and serve….. Never no leftovers!
Cook them in a slow oven (about 300 degrees) in a pan with a little water, tightly covered in foil---for about 3 hours BEFORE you finish them with sauce.
That's what we had the other day--I always make them this way & they are always superb!
Memphis Dry Rub Ribs on the grill
Method: Indirect Grilling
2 racks baby back ribs (4 to 5 pounds)
For the rub
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon dark brown sugar
1-1/2 teaspoons salt
1-1/2 teaspoons celery salt
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon cumin
1/4 teaspoon cayenne pepper
For the mop sauce (optional)
2 cups distilled white vinegar
1/2 cup water
1/2 cup Dijon mustard
1 tablespoon salt
2 cups hickory chips or chunks, soaked in cold water
1. Wash the ribs and blot dry. Remove the thin papery skin on the back of each rack of ribs. (Pull it off in a sheet with your fingers, using a corner of a dish towel to gain a secure grip.)
2. Combine the ingredients for the rub (the paprika, black pepper, sugar, salt, celery salt, cayenne, garlic powder, mustard, and cumin) in mixing bowl and stir with your fingers to mix. Rub 2/3 of this mixture on the ribs on both sides. Transfer the ribs to a roasting pan and let marinate for at least 4 hours, preferably overnight.
3. Set up the grill for indirect grilling and preheat to medium (about 350 degrees). Place a drip pan in the center. If using a gas grill, place all the chips in the smoker box or smoker pouch and preheat the grill to high. When smoke appears, lower the heat to medium. If using a charcoal grill, toss the wood chips on the coals.
4. Place the ribs on the grill over the drip pan and cover the grill. Cook the ribs until cooked, 1-1/4 to 1-1/2 hours. Start basting with mop sauce after 30 minutes, basting every 20 minutes. If using a charcoal grill, replenish the coals after 1 hour. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones.
5. Transfer the ribs to a cutting board or platter. Mop one final time with mop sauce and sprinkle with the remaining rub. Serve with your favorite barbecue sauce on the side.
Oven-Barbecued Spareribs
To make this recipe, you will need a baking stone, a sturdy baking sheet with a 1-inch rim, and a wire cooling rack that fits inside it. It’s fine if the ribs overlap slightly on the rack. In step 1, removing the surface fat keeps the ribs from being too greasy. And, removing the membrane from the ribs allows the smoke to penetrate both sides of the racks and also makes the ribs easier to eat. Note that the ribs must be coated with the rub and refrigerated at least 8 hours or up to 24 hours ahead of cooking. Be careful when opening the crimped foil to add the juice, as hot steam and smoke will billow out. If desired, serve the ribs with Quick Barbecue Sauce or your favorite store-bought brand.
Rub
6 tablespoons mustard (yellow)
2 tablespoons ketchup
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
2 teaspoons ground black pepper
1 tablespoon sweet paprika
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
1 1/2 tablespoons kosher salt
3 tablespoons brown sugar
Ribs
2 racks St. Louis-style spareribs , 2 1/2 to 3 pounds each, trimmed of surface fat, membrane removed (see illustrations below), each rack cut in half
1/4 cup Lapsang Souchong tea leaves (finely ground)―from about 10 tea bags, or 1/2 cup loose tea leaves ground to a powder in a spice grinder)
1/2 cup apple juice
1. For the Rub: Combine mustard, ketchup, and garlic in small bowl; combine pepper, paprika, chili powder, cayenne, salt, and sugar in separate small bowl. Spread mustard mixture in thin, even layer over both sides of ribs; coat both sides with spice mixture, then wrap ribs in plastic and refrigerate for at least 8 hours and up to 24 hours.
2. Transfer ribs from refrigerator to freezer for 45 minutes. Adjust one oven rack to lowest position and second rack to upper-middle position (at least 5 inches below broiler). Place baking stone on lower rack; heat oven to 500 degrees. Sprinkle ground tea evenly over bottom of rimmed baking sheet; set wire rack on sheet. Place ribs meat side up on rack and cover with heavy-duty foil, crimping edges tightly to seal. Roast ribs directly on stone for 30 minutes, then reduce oven temperature to 250 degrees, leaving oven door open for 1 minute to cool. While oven is open, carefully open one corner of foil and pour apple juice into bottom of baking sheet; reseal foil. Continue to roast until meat is very tender and begins to pull away from bones, about 1 1/2 hours. (Begin to check ribs after 1 hour; leave loosely covered with foil for remaining cooking time.)
3. Remove foil and carefully flip racks bone side up; place baking sheet on upper-middle oven rack. Turn on broiler; cook ribs until well browned and crispy in spots, 5 to 10 minutes. Flip ribs meat side up and cook until well browned and crispy, 5 to 7 minutes more. Cool for at least 10 minutes before cutting into individual ribs. Serve with barbecue sauce, if desired.
If you mean the type that fall off the bone, you have to remove the first and second membranes (aka silverskin) from the boneside of the ribs...cook them for awhile, then wrap min foil and continue cooking...when done, the meat will fall right off the bone.
Well you need to boil them for about 30 to 45 minutes.
then throw them in some barbque sauce and grill them til done.
Boil the ribs for about 45 min, Then put on BBQ low heat, The longer without burning the better, Add BBQ sauce abot 5 Min before you take them off, Fall of the bone ribs, Enjoy.
This is really good...Get the boneless pork ribs
2lbs boneless pork ribs
1 bottle of your favorite BBQ sauce (I like Cattleman's)
1 bottle or can of beer
5 clove of garlic roughly chopped
1 yellow onion chopped
Combine all ingredients in a large pot bring to a simmer and cook for 1 hour. Then place your ribs on a BBQ preheated on medium high for five minutes a side basting with the sauce you boiled your ribs in giving them a little charring. Totally melt in your mouth!
I got this one from the John Boy & Billy radio show.
Season your ribs the way you like, then wrap them in plastic wrap. Then wrap that with aluminum foil.
Cook about 2 hours on a very low temp in the oven (about 250)
They are pretty much cooked through then. Tranfer onto the grill brushing with sauce until sauce is cooked on well.