How to make tasty BBQ ribs?

Question

The BBQ ribs from the 'Cactus Club Cafe'

Answer 1

I have had ribs at the Cactus Club Cafe-- this recipe for ribs is even better.

Who Loves Ya Baby-Back?


Ingredients
2 whole slabs pork baby back ribs

Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
1 cup white wine

2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Directions
Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of
heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the
dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container,
combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the
braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the
braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler
just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the
remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any
amount, as long as the ratio of 8:3:1:1 remains the same.

Answer 2

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 3

You got to boil them for an hour or so...and find a seasoning or bbq sauce that fits your taste.
I use a hickory and brown sugar bbq sauce... After I boil them,
I cut them up t
hen I smother each rib in sauce, t
hen turn on the broiler or fire up the grill and
let the sauce blister on one side (2 to 4 minutes)
and then flip and do the same on the other side.
I just made myself hungry...I have ribs in the freezer! Yum!
Hope this helps!

Answer 4

Trust me - you will like this.

Cut a slab of ribs in half so they will fit your pan. Cover with water, add 1 can of beer, two minced cloves of garlic one large chopped onion and 1/2 bottle of your favorite BBQ sauce. Bring to a boil, reduce heat to a strong simmer for three hours.

Remove ribs, coat both sides generously with BBQ sauce & put on charcoal or gas grill until slightly browned.

Enjoy!

Answer 5

a day ago you have to put ribs in to sauce. next day it will be ready