how do you make ribs?

Answer 1

Well, I am going to assume you mean how to cook them?

You can boil them for awhile till they are nice and soft and then put them on the barbecue amd baste them with sauce, or you can cook them all day in a slow cooker in a nice thick sauce as well.

Answer 2

6 pounds pork baby back ribs
1 pinch black pepper
1 pinch salt
1 pinch crushed red pepper
4 cups barbecue sauce
2 (12 ounce) bottles porter beer, room temperature

--------------------------------------------------------------------------------

DIRECTIONS:
Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and crushed red pepper to the water. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half an hour.
Meanwhile, preheat an outdoor grill for high heat.
Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice grilled look to them.
Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or so, and add more beer if needed to dilute sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bone. The ribs were cooked completely in the first process, the rest is about flavor and texture.


Note:

If you add too much beer, the sauce will get very thin.

Answer 3

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.

Source(s):
http://www.smackyourlipsbbq.com/recipes....

http://www.free-gourmet-recipes.com/barb...

http://fp.enter.net/~rburk/sauce-rub-mar...

Answer 4

Soak them overnight in water, vinegar and seasoned salt (just enough to cover them.) If you can't wait that long to eat them then soak them for at least an hour or two) The next day, (or two hours later) drain off the vinegar water and boil them on the stove for about 30 minutes with some chopped onions, crushed garlic cloves and two or three bay leaves per pound. Remove them from the boiling water and coat them with barbecue seasoning (check your supermarket's seasoning aisle and make sure the meat is cool enough for you to handle them safely) or just plain salt and pepper and grill them on a medium hot grill for another 30 minutes. Slather on barbecue sauce and continue cooking for another 20 minutes until the barbecue sauce has penetrated the meat and the coating is slightly burnt. Enjoy!!!

Answer 5

Season the ribs first with a rub, like a combination of garlic powder, Cayenne pepper, dried onions, celery seed, salt, and any other preferred dry seasonings. Cover and refrigerate for 24 hours.

Then boil till softened and put them on the grill. Season. Baste frequently and serve with more sauce. OR, boil them like before, throw 'em in the oven, smothered in sauce and cover with foil. SLOW oven for best results, 275 degrees.

Just one of many, many ways to do 'em.

Answer 6

Put them in a container and cover with BBQ sauce overnight. Take out next day, put in lasagna type pan and cover with BBQ sauce from bag, add more if you need to and then cover pan with aluminum foil. Bake at 350 degrees for 3/4 of an hour then slap on grill and finish cooking them off.

Answer 7

You don't "Make Ribs"
You cook ribs slowly. If you are looking for tenderness.
Add the barbeque sauce when they are just done and continue to "cook slowly" until they are almost "Falling Off of the Bones" mmmmm,finger likin' good!
DON'T FORGET TO SEASON YOUR MEAT before You START TO COOK THEM!

Answer 8

It is sometimes helpful to boil them first to get most of the cooking done, then slather them in BBQ sauce and put on the grill. Don't forget a bib, and lots of nappies, as it is going to get messy. Enjoy.

Answer 9

the easiest and quick way is to barby them.

Marinade overnight if possible in garlic, ginger, honey and teriyaki sauce.

this will taste incredible and so easy too!!