Topic: I need your BBQ rib recipe

[gar]

Friends of mine are having a rib cook-off this weekend.  I need to win-- my chili won a local contest last year and I have a reputation to uphold. 

What is your best recipe for BBQ spare ribs?

[Rocking-M]

It's all in the sauce, a vinegar based basting sauce is what your after.
There is a good off the shelf variety "George's" see if you can find it.

[ProTeal55]

I am sure u want my recipe, but you can't have it ! 

[Buffo]

pick your favorite style of ribs...i like the country style cut...they have more meat...

sprinkle them with emrils original essence...2 taste
wrap them in heavy duty foil, with a small handful of ice cubes...
cook for about 1 hour @ 300 F- 350 F
over a wood fire (alot more coals than fire) "dry" one side of them... about 2-5 minutes
flip them over and sauce the dry side with your favorite sauce.
flip the second time after the 2nd side is "dry" and sauce that side...
flip and sauce as u like..
DO NOT BURN THE SAUCE.
if you have any more questions just ask

[mlinder]

Boil down a bunch of fresh roma tomatoes in olive oil and balsamic vinegar until it's somewhere between pasty and soupy.

Finely chop Jalapenos, Serano chilies, onion, and a bunch of garlic.

In the tomato base, add salt, fresh ground pepper, cumin, coriander, and cayenne pepper to taste.

Add worschestershire (a fair amount, to taste) and whiskey (amount dependent on how much sauce you are making, we use 1 to 1.5oz for BBQ sauce for enough for 3 people).

Add a couple tablespoons of brown sugar, and 2 good squeezes of honey.

Mix well, then add your chopped veggies.

Using large zip lock baggies, put large amounts of the sauce and your ribs (or whatever) into the bags. Let sit in the fridge for a couple hours.

Throw them on the BBQ,  slather some more sauc eon top while cooking. Do the same when you turn it over.
Enjoy.

THis is a really good BBQ sauce. The whiskey is a must, by the way. You wouldn't believe the difference in flavor without it.

/edit: Oh yeah, add chopped parsley or basil, if you want.

[ieism]

I'm not a cook, but my dad was so here's what he always told me:
Get the best meat you can find, good meat makes all the difference.

You use pork ribs ? Buy baby back ribs, if you can find them.
Normal ribs are from cut from the belly and breastbone.

If you're using beef ribs ( I prefer beef myself ) the quality of the meat is critical. Japanese Kobe Beef or Matsusaka Beef is my favorite, but i'm not sure if you can buy it in the US and it costs a fortune if you're cooking for a large group. Cook beef ribs with the meatier side up most of the time.

If you cover the ribs in a coat off sauce when you cook them, use little or no refined suger in the sauce. Refined sugar caramelizes at rather low temparatures. Unrefined brown sugars will keep more moist in the meat, and don't dominate the taste so much. Make sure it's real brown sugar, not just coloured white sugar. Raw brown sugar is made of cane juice.

good luck.

[mick750F]

  Ribs need to be smoked rather than grilled. You need to use lump charcoal rather than briquets. Accept no substitutes!  They should be dry rubbed with spices of your choice prior to cooking. Cumin, coriander, ginger, chili powder, black pepper, salt, garlic powder and brown sugar are some to consider. I usually mix up a small batch whenever I smoke with whatever is on hand. It should take several hours in a 200º smoker to get the ribs to 160º...yes you should have a meat thermometer. Remove them from the smoker and finish them off on the grill. Sauce is optional and should be served on the side for dipping. Brinkman, and at least one other brand, make a kettle/barrel smoker that sells for $45-50 at Home Depot or Lowe's. It has a fire pan at the bottom, a water pan above that and 3 racks above that. It's the best deal out there.

   I've also had some success using a Smokey Joe from Webber. The vents have to be nearly closed to keep the temperature low. I also rig up a water pan out of foil which goes under the meat. The coals are kept to one side and what you're cooking goes to the other side. They cook in less time than in a smoker but the results aren't nearly as good. Using a smoker allows the ribs to get to a point where they aren't greasy.

Mike...gotta get some ribs now

[Rocker]

The trick to good ribs (in my opinion) is boiling them first. Depending on their size, I cut them into sections of 4-6 rips. I boil them in a big pot of water for about 20-30 minutes. You will know when they are ready because the meat starts to turn a  little grey in color. Remove them from water and let air dry. Smother them in your favorite sauce and grill on very low heat. Flip them about every 10-15 minutes and add more sauce. Do this for about an hour or until sauce crystalizes. At this point you can pull the bones out with minimal effort.

[Rushoid]

  Ribs need to be smoked rather than grilled. You need to use lump charcoal rather than briquets. Accept no substitutes!  They should be dry rubbed with spices of your choice prior to cooking. Cumin, coriander, ginger, chili powder, black pepper, salt, garlic powder and brown sugar are some to consider. I usually mix up a small batch whenever I smoke with whatever is on hand. It should take several hours in a 200º smoker to get the ribs to 160º...yes you should have a meat thermometer. Remove them from the smoker and finish them off on the grill. Sauce is optional and should be served on the side for dipping. Brinkman, and at least one other brand, make a kettle/barrel smoker that sells for $45-50 at Home Depot or Lowe's. It has a fire pan at the bottom, a water pan above that and 3 racks above that. It's the best deal out there.

   I've also had some success using a Smokey Joe from Webber. The vents have to be nearly closed to keep the temperature low. I also rig up a water pan out of foil which goes under the meat. The coals are kept to one side and what you're cooking goes to the other side. They cook in less time than in a smoker but the results aren't nearly as good. Using a smoker allows the ribs to get to a point where they aren't greasy.

Mike...gotta get some ribs now

I agree with Mick here. I'll only add that I do use briquets (you must not use Match-Light or any starter fluid - use a chimney starter) and I soak a few good sized chunks of wood, such as hickory, for a few hours to generate good smoke. Wrap the soaked wood in foil, make a few holes, and set it on the hot charcoal.

Now i'm hungry... 

[Dusthawk]

Mlinder has a great recipe, but slightly different from ours. We use white pepper instead of black, and add a healthy teaspoon of quality chipotle' powder. The other critical is the balsamic vinegar, great stuff. Oh, and add two to three tablespoons of good molasses.

We wrap seal in foil to hold in the moisture and only open after being almost finished, then add green wood to add a smoky hint to it.

[cafehonda]

Good pork ribs, black pepper, garlic, cumin, red chili flakes, olive oil, fire. Cook very slowly (225 - 275 f). Sauce is for girls.

[Dusthawk]

Sauce is for girls.

Sez you, it's all about the sauce! Juicy tender fall off the bone ribs slathered in a tangy sauce, a perfect recipe for good food, fun, the best use of a roll of paper towels!!!

[cleveland]

pisst.........slow cooked in Sweet Baby Rays Hickory and Brown Sugar before they hit the grill.