anyone got a good bbq recipe my pork ribs are boiling now?

Answer 1

Barbecue Sauce Recipe

With that Down Home barbecue flavor!
1/2 cup oil
3/4 cup chopped onions
3/4 cup ketchup
3/4 cup water
1/3 cup lemon juice
3 tablespoons sugar
3 tablespoons Worcestershire sauce
2 tablespoons mustard
2 teaspoons salt
1/2 teaspoon pepper


Saute onion in oil.
Add remaining ingredients.
Simmer for 15 minutes.

Answer 2

I have recipes for a great bbq sauce and a rub, both are delicious!

Rub:
2 tablespoons finely ground black pepper
1 tablespoon ground oregano
1 tablespoon paprika
2 teaspoons celery salt
1/2 teaspoon cayenne pepper

Sauce:

1 cup honey
2 cups ketchup
1 tablespoon grated fresh ginger
1 (7-ounce) can chipotles in adobo sauce

In a food processor, combine honey, ketchup, ginger, and 5 chipotles with adobo sauce. Blend until smooth. Taste and add remaining chipotles, or more honey, if desired. If sauce is too thick, thin with a little water or apple juice. Pour half of the sauce over the pork and reserve the rest. Marinate for at least 4 and up to 24 hours.

Answer 3

Easy, no mess great entree!!!

Ingredients
1 bottle Bbq sauce
2 packages Boneless pork ribs

Preparation
Fill Crock pot with water. Place pork ribs in water and turn crock pot on high. Let ribs cook for 6 to 8 hours. Line a pan with tin foil and place ribs in pan. Pour bbq sauce over ribs until covered. You will probably use a whole bottle. Place in oven at 350 for 30 minutes or on grill.

Cook's Notes
They are best with a darker bbq sauce. KC Masterpiece is my favorite.

Answer 4

Too late... you ruined your ribs letting the osmosis eat them by boiling! NEVER Boil the ribs!

Next time try this!

NO TOOLS RIBZ
Here is my personal recipe for some "falling off the bone", Baby Back ribs.

PREPARE

The RIBZ should be TRUE BABY BACK ribs. You should have a filet knife to remove the membrane on the inside of the slab. Start by taking the tip of the knife and running it along each bone, cutting through the membrane and into the bone. Start at the tip of each bone and start cutting a strip of membrane/fat, the width of each bone you already sliced down both sides of. After you have enough cut, you can grab it with your fingers and pull it back while using the filleting technique to cut it the rest of the way off.

Trim off any other excess fat and rinse the meat under cold water, pat dry with paper towels.

Now comes the personalization of the presentation!

MARINADE

You can do this many ways, I have found that if you marinade over night in a ZIPLOCK, laying flat or even in a special TUPPERWARE marinade container, you will have better flavor when the ribs are finished. My marinade consists of the following: McCormick Season All season salt, McCormick Garlic Powder, fresh ground McCormick Peppercorns, a sprinkle of McCormick Lemon & Pepper and finally a couple splashes of Wrights Liquid Smoke. Rub everything but the fresh ground pepper and liquid smoke into the meat. add 3/4 cup of water for each bag of 1 slab, halved. Add the smoke to the water. Marinate over night or a few hours, whatever your schedule can fit. Try to turn the bag every once in a while.

Remove from marinade, discard the old marinade. Grind on some fresh pepper and a dash of salt.

COOK

Place ribz in a baking pan on a rack with the meat side up. Add 3/4 cup water and a dash of liquid smoke. Seal tightly with heavy duty foil. Bake at 325 degrees for 1.5- 2 hours, turning ribs over every 15-20 minutes. Use light foil and you will tear it about the second time you peel it open to turn, then you will be BAKING and not steaming!

Prepare your charcoal grill or gas grill in anticipation of the steaming finish. You can add pre-soaked hickory chips/chunks to either grill and be sure to char these ribs up over INDIRECT HEAT! about 15-45 minutes adding any sauce you might want to use and turn turn turn and don't leave this unattended or you will have wasted all your time and meat. If you want detailed instructions about how to grill them, just ask.

EAT

NO TOOLS REQUIRED as the meat will be falling off the bones and your mouth will be watering for your tasty culinary reward! Server with warmed BBQ sauce, steamed corn on the cob and a nice salad. There you have it!

The TWO cooking processes can be done separate. If you plan on grilling them later in the day just let them cool and refrigerate in between cooking's.

Answer 5

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):

Answer 6

Baby Back Racks Recipe courtesy Paula Deen, 2007 See this recipe on air Friday Jul. 13 at 1:00 PM ET/PT. Show: Paula's Home Cooking Episode: Reunion Family Picnic 2 racks baby back ribs (about 2 1/2 pounds) 1 recipe Barbecue Sauce, recipe follows Lemon wedges Fresh rosemary sprigs Preheat oven to 350 degrees F. Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly. Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. *Cook's Note: You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them. Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill; the sugar in the barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs. Barbecue Sauce: 1/2 cup olive oil 1/4 cup lemon juice 1/2 cup apple cider vinegar 3/4 cup water 3/4 chopped onion 3 tablespoons light brown sugar 1 teaspoon salt 3 tablespoons yellow prepared mustard 3/4 cup ketchup 2 tablespoons paprika Pinch garlic powder 3 tablespoons Worcestershire sauce Freshly ground black pepper Stir all ingredients together in a small saucepan. Bring to a simmer and cook until slightly thickened, about 10 minutes. The sauce will keep in the refrigerator, covered, for up to 2 weeks. Yield: 3 cups

Answer 7

after boiling grill them for nice crispy outside and last 15 min on low heat nice coat of tiger sauce. P.S. bar-b-que sauce is a condiment

Answer 8

quick and easy.....ketchup, mustard and brown sugar....mix them all to your own taste. Slap the ribs on the grill after boiling and lather them in your mixture....then enjoy

Answer 9

Just grab a bottle of bar b q and smother those babies. Can't go wrong.

Answer 10

try rachael ray's recipe...