What is the best way to prepare and cook pork ribs?!
What is the best way to prepare and cook pork ribs?
I would love to know the secret behind good ribs. Ones that the meat just falls off the bone?
Answers:
Boiling pork BBQ ribs is a great way to prepare them! Grilling ribs straight can take a long time and by the time they are nice and tender and falling off the bone they are also dried out. Unless you have a lot of experience with slow-cooking with indirect heat it can be tricky. By pre-boiling them you can do most of the cooking easily so that they stay tender and juicy.
The key is to boil them in salted water until they are softened and almost falling off the bone. To add flavor in this step, you simply add beer to the boiling liquid. Alternatively, you can use other flavoring ingredients instead such as wine, whisky, bourbon, tequila, etc to add other unique flavors. Then cool them and rub them with your favorite spice rub or BBQ sauce and throw them on the grill to finish the cooking and create a nice browned, caramelized surface.
Below are two links to both a bit of general info about barbecue ribs and one with a recipe for great dry rub BBQ ribs.
Source(s):
Tips for cooking BBQ ribs: http://www.firepit-and-grilling-guru.com...
Dry rub BBQ ribs recipe: http://www.firepit-and-grilling-guru.com...
BBQ them. Those are THE best
not positive, but i think my dad boils it for a little before actually bbqing it if it is bbq...once again not positive as my father is big on keeping the recipe secret...no one is allowed in the kitchem when he is cooking
Check it out
Long and slow heat to your ribs, with plenty of seasoning, be it dry or wet, your choice. Just cook them slowly and over a semi hot fire. To the side is best!!! We just came from the Memphis In May Barbecue Contest. Some good pork was cooked there!!!!!
Boill first for about 20 minutes, then bake with dry rub..after at least 2 hours, add the wet sauce. and everyone is right, cook them very sloww and low..no more than 300 degrees
6 lbs country-style pork ribs
4 onions, chopped
6 green onions, chopped
2 cups water
2 beef bouillon cubes
1/2 cup dark brown sugar, packed
1 cup ketchup
1/2 cup cider vinegar
1 (1 lb) can tomato puree
1 tablespoon garlic salt
1 tablespoon celery salt
1 tablespoon chili powder
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon dry mustard
1/2 cup sweet pickle relish, drained
Brown the meat in a heavy skillet
Combine remaining ingredients in large, deep kettle.
Bring to a boil, stirring often, and simmer for 10 minutes.
Add meat, cover and simmer for 2 hours or until meat is tender.
I boil them first in seasoned water and then finish them off in the oven or on the grill.
I cook mine for several hours in a pan of beer(cover pan tightly with foil), Then I take them out cover them in a thick coat of BBQ(Sweet Baby Rays is my preference) and bake them in a 500 degree oven for about 10 minutes. This carmelizes the sauce so it is thick and sticky.
A smoker works great.
If you want to do them indoors, try cooking bags, crock pot, or slow roast in the oven at 300.
There is a great recipe for Chinese spare ribs on foodnetwork.com. It is a Tyler Florence recipe. You do it in the oven with a teriyaki glaze. Wonderful.
when you par boil (boil in water)your ribs for about 2-3 hours then, transfer them to the oven 275 for 2 hours. The ribs will fall off the bone. I usually put it in a pan and season with what you like and put alittle apple juice in the pan, then cover. If you just put them on the grill and try to smoke cook them the meat will stay on the bone. Smoke cooking them is just having all of the heat in the middle and some soaked hickory chips in pans on the side. The wood chips will begin to smoke and cook the ribs, about 2 hours.(with the lid on and the vents half open). The ribs are done when the pulls away from the bone.
NEVER,NEVER PAR BOIL. Par boiling removes half the flavor.season to taste and let sit as long as you can over night is best. wrap in foil and slow bake. 275 degrees for 3 hours or longer . check at 3 hours they will be falling off the bone.
Barbecued Ribs
* 6 pounds pork ribs, spareribs
* boiling water
* 1 medium onion, studded with 8 whole cloves
* 1 teaspoon dried rosemary
* 1 teaspoon dried leaf thyme
* 1/2 teaspoon dried marjoram
* 1/2 teaspoon dried oregano
* 1 cup dry red wine
* 1/3 cup ketchup
* 1 tablespoon soy sauce
* 1/4 teaspoon ground ginger
* 2 tablespoons honey
* 2 cloves garlic, finely minced
PREPARATION:
Directions for pork ribs
Cut pork ribs into serving size pieces. Place in a large pot; cover with boiling water. Add clove-studded onion and herbs to ribs in pot; bring to a boil. Reduce heat; simmer for 45 minutes, or until ribs are tender.Drain and place ribs in a shallow roasting pan. In a small bowl, combine red wine, ketchup, soy sauce, ginger, honey, and minced garlic; stir well. Pour sauce over meat; cover and refrigerate for 2 hours. Drain excess marinade into a small bowl. Grill ribs or bake at 350° for 30 minutes. Baste pork ribs with marinade frequently during cooking. Barbecued pork ribs recipe serves 6.
Just did this this past week-end!1 Boil them for about 1 hour until JUST about to fall off the bone. Drain. Fire up the gril (charcoal, of course). Lay ribs in a deep pan or bowl(depending if you using slab or country style) and cover with beer. Let soak until coals are ready. Place ribs straight from the beer soak to the grill. Cover with your favorite seasoning or rub and cook just till a little crispy and brown. Remove from grill--serve sauce on the side--do not pour straight onto the ribs-- and ENJOY!!