Should you first boil or bake baby back ribs before you place them over the grill?

Answer 1

The Secret to Cooking Great Ribs
Select a lean rib, cut off the visible fat. We like our ribs lean , tender and beautiful. Cook 'em low and slow. Two pounds or less'll take 4 and a half hours at 225 degrees. In the smoker is best.

Lay ribs out til they're unfrozen. Put your Magic Dust on it, let 'em sit for half an hour, an hour, two hours. Overnight really is best.

Just lay 'em on your grill real nice. Put the ribs (or other meat) on the side that doesn't have the fire under it, we call the "hot and not." Place the ribs on a rack over a pan of water ( about 1" of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It 's important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.

Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you're smokin'! Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce 'em. Move ribs or meat to the hot side. Sauce 'em real good, bone side down first. Be careful not to burn 'em. When your ribs or meat get bubbly, not burnt, flip 'em. Sauce the other side 'til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!

When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.

How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.

Answer 2

Duo BBQ Ribs Recipe courtesy Emeril Lagasse

Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 12 hours
Cook Time: 3 hours
Yield: about 6 servings

2 full racks of 3/down pork spare ribs
3/4 cup Essence, more if needed, recipe follows
3 tablespoons sugar
2 slabs of baby back ribs
2 cups white vinegar
2 tablespoons hot pepper sauce (recommended: Tabasco)
3 tablespoons brown sugar
Dash Worcestershire sauce
Salt and freshly ground black pepper

In a mixing bowl, combine the Essence with the sugar. Blend thoroughly. Season the spare ribs entirely with the Essence mix. It is best to season the ribs, cover and refrigerate overnight or at least for 12 hours. But this recipe is great just seasoning and placing right on the grill.
Season the baby back ribs with salt and pepper. In a mixing bowl, whisk the vinegar, hot pepper sauce and brown sugar together. Add the Worcestershire sauce, salt and pepper. Place the ribs in a large dish and pour the sauce over the top. Cover the ribs and place in the refrigerator. Marinate for at least 12 hours.

Remove both the spare ribs and the baby back ribs from the refrigerator, reserving the marinade. Bring the marinade to a boil, reduce the heat and simmer for about 5 minutes. Use the sauce to baste the baby back ribs.

Prepare the charcoals according to the directions on the grill for slow barbecuing.

Place the spare ribs on the grill and cook for about 3 hours, turning occasionally.

Place the ribs on the prepared grill and cook for 45 minutes on one side and flip over. Continue to cook for 45 minutes. Feed the fire every 30 minutes. Baste the ribs with the reserved sauce every 15 minutes. Remove the ribs from the grill and slice.


Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredinets thoroughly.
Yield: 2/3 cup

Answer 3

When making ribs, you should season then and place into water with chopped onions and let boil for 30-45 mins til meat soften or is about to fall apart, but don't let it cook enough to were it's about to fall apart but just soft enough. Once you are finish with the boiling process then you should take out lightly re-season and then grill it til it brown then you can add the sauce to it the let brown alittle more.

Answer 4

I know some people boil them but I think it makes them tough. I cook mine in the Crock Pot. This makes them very tender. You can grill them for a few minutes after they are cooked all day!!

I put the ribs in the Crock Pot and cover them with BBQ sauce. No water!!! Turn on high and let 'em cook!!! They always turn out great!!!

Answer 5

Boiling will make the meat fall right off the bone. I would suggest marinating them overnight and throwing them straight on the grill. Enjoy!

Answer 6

Best babybacks I ever had were buried in a firepit for several hours. Dig a hole 2 or 3 ft deep and fill with charcoal. Lite the charcoal and wait for them to get covered with ash. Take your racks of ribs that you marinated and rub a dry spice rub onto both sides. triple wrap the ribs in aluminum foil and lay them on the coals. Fill in the hole with dirt and forget about them for several hours.
These were the juiciest, most succulent and flavorful babyback ribs I have ever had.
You can also wrap potatoes and ears of corn in aluminum foil and roast them along with the ribs.
Everything comes out great.
I've used this method with beef roasts, beef ribs, briskets, chickens, pork and whole fish, clams, mussles and lobsters and it works great every time.

Answer 7

it really depends on what you are looking for. if you want to cook them quickly and have them tender then boil first then put over direct heat. If you want really good tasting ribs that are tender and have the time don't boil them but cook them over an indirect heat for several hours. if you have the time that is the best way.

Answer 8

Boil

Answer 9

most people boil it makes them more tender but I prefer the baked taste better...I just don't care for boiled meat

Answer 10

NOOOOO!!! Just cook them at a very low heat about 230 degrees for 6 hours. Or until you can pull the bone out. DO NOT BOIL OR OTHERWISE PRE COOK THEM> :D