Whats the best way to make baby back ribs..i want to slow cook them?!
Whats the best way to make baby back ribs..i want to slow cook them?
i'm entertaining next week and i was wondering what the best way to make ribs would be? i want them to be tender. any help?
Answers: Have your butcher cut them for you. Put them in a crock pot or slow cooker and pour your favorite bbq sauce over them. Cook them on "slow" all day and you'll impress everyone. They'll think you roasted and smoked them because they'll be so tender and juicy. Good luck and have fun! Source(s):
Been a caterer for 7 years. a good way is to get BBQ sauce n put vinegar oil and lots of pepper with a Lil bit of lemon n slow cook them Boil them for 12 minutes and then put them on a preheated grill and constantly baste with your favorite barbecue sauce. Or find a recipe to cook them in a crock-pot.
Either way they are so tender the fall off the bone. they way I hook em, i season them with a dry rub and oil for a about a day, then preheat a charcoal grill and let the coals turn red but not firing, slap the ribs on, cook for 30 minutes covered and only turning the ribs once, then take out and pour your favorite BBQ sauce on, then put in a preheated oven for about an 30 mis. best ribs ever guaranteed!!
These are approximate times, I always look and determine when its time to take em off. In the biggest pot you have, place:
2 quartered onions
2 or 3 carrots cut in big pcs
2 or 3 stalks celery, cut in big pcs
1 or 2 bay leaf
tablespoon salt
tablespoon pepper
cut the ribs to the length to fit your roasting pan. bring the water to a boil. Place the ribs into the boiling water. Be carefull not to crowd the ribs - you may have to boil in a couple of batches).
boil at a full roiling boil for 10 minutes, and remove from water.
When all ribs have been boiled, run a knife between each rib on the bottom of the ribs, not all the way through, just score thru the membrane.
Rub well, the top of the ribs with the following, mixed together:
garlic powder
onion powder
pepper
paprika
sage
ginger
(optional) red pepper
(optional) dark brown sugar
Note I have not listed the amounts. You need to use enough of everything to cover the ribs. Use more or less of various spices, depending on your individual tastes.
Place the seasoned ribs in your roasting pan(s) and cover with foil. Put in oven at 200 - 250 degrees for 30 min per pound, till meat is falling off the bones tender.
Serve with baked potato salad, thick crusty bread, and lots of napkins. Make tender pork ribs
http://homecooking.about.com/library/arc...
These are tender and the meat falls right off the bone. Generally, people think of baby back ribs as a meal they would only order when at a restaurant, but they are so easy to make at home. This recipe could not be any more simple."
http://allrecipes.com/recipe/baby-back-r... Par boil them for 15 minutes in salt, bay leaves, peppercorn and onion. Take them out, dry them, cool them and cut into individual ribs. Put lots and lots of barbecue sauce in a dutch oven and put ribs in. Cook at 275 F for 1 1/2 hours. Finish on barbecue to crisp them up. The meat will fall off the bone. ALOHA JOE’S ISLAND STYLE RIB SHACK ISLAND-STYLE RIBS
What you Need
3 – 4 Pounds of Ribs (Pork or Beef) OR Country-Style ribs
Catsup Or BBQ Sauce
Brown Sugar
Soy Sauce
CROCK POT (ours is a 10” pot – several quart size)
Cut the ribs to fit in your Crock Pot. (2 or 3 ribs per piece) Brown each piece in a skillet and set aside.
MAKE THE SECRET SAUCE
Amount depends on the number of ribs you’re cooking!
3/4 CUP OF BROWN SUGAR
3/4 CUP OF CATSUP or (BBQ sauce - or use 1/2 sauce & catsup)
3/4 CUP of SOY SAUCE
Rub each rib piece with sauce and place in CROCK POT! Pour in all the sauce on ribs. Cover the pot and set on LOW for 8 HOURS.
as served at….
Aloha Joe’s Island-Style Rib Shack Our favorite way to cook baby back ribs is on the grill:
Prepare coals in large kettle style grill, such as a 22 1/2 " Weber. I like to place a large aluminum pan in the middle of charcoal section (for drippings) and mound charcoal on each side. Need to use at least 26 - 30 charcoal briquets per side. Douse with lighter fluid, wait one minute and light. While coals are burning, prepare your ribs. Allow at least 1/4 to 1/2 lb. per person. For a small group, 3 medium racks will do. Allow ribs to come to room temp, season with salt, pepper, olive oil. Wrap each rack, individually, tightly in heavy duty aluminum foil. When coals are gray and ashy, place wrapped rips in center of grill, over the drip pan. If it is necessary to stack ribs, that's okay. Put the lid on, let cook for 2 - 2 1/2 hours and rotate the placement of ribs about every 30 minutes. You can go longer, just keep those ribs moving to ensure even cooking and prevent overcooking. You will also need to add charcoal briquets to the sides to keep the fire going, about 5 - 6 per side every 30 - 45 minutes. During last 20 minutes of grilling, place ribs flat on grill, open foil carefully. Pour on your favorite sauce. Replace lid, let cook for 20 minutes. Remove ribs from grill, close up foil, let rest for 10 minutes.
These ribs are tender, juicy and messy -- serve with lots of napkins, and moist hand wipes.