Easy bb-q rib recipe? I do not have a smoker.?

Answer 1

ok, this might sound complex, but it is easy. take a sheet of aluminum foil, put a smear margarine on the bottom, not too much, not to little, cut up one medium sized onion, put half on the margarine, the other on top of the ribs. depending on the weight of the ribs, put a little water in there(it will steam them and make them tender,1/4 cup of water should be fine.) Put barbaque sauce on top( I recommend Sweet Baby Ray's brand) and wrap the rest of the ribs in aluminum foil, enough so it does'nt leak. If cooking in the oven, put on a cookie sheet and bake at 325 degrees for about an hour, or until tender. You can use the same method on the grill, but be carefull not to tear the foil. If you use the grill method, after about 45 minutes, if you take them out and add more bbq sauce on them and grill them directly, they are great.

Answer 2

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.

NEVER EVER BOIL RIBS

Answer 3

Mom's Barbeque Ribs
Pork ribs with sweet and spicy North Carolina barbeque sauce. This is the way my mom always made ribs so it's my all time favorite. The original calls for white rather than sweet onion and thick country style ribs insteat of babyback. Mom never grilled the ribs either but I love the smoky taste from the charcoal.
2 lbs baby back ribs, racks
1/2 cup oil
3/4 cup yellow sweet onions, chopped
1 1/2 cups ketchup
1 1/2 cups water
1/3 cup lemon juice
1/3 cup worcestershire sauce
3 tablespoons mustard
1/4 cup sugar
4 teaspoons salt
1 teaspoon pepper
4 servings

1. Mix all ingredients except rice.
2. Bring to a rolling boil. Reduce to simmer.
3. Simmer uncovered for 1 hour, stirring occasionally.
4. Drain any remaining oil from top.
5. Boil ribs covered for 15-30 minutes.
6. Remove from water, save rib stock.
7. Brush ribs with sauce and grill over medium heat for about 15 minutes, turning once.
8. I like to boil a couple of cups of rice in the rib stock and serve the ribs on a bed of rice with extra sauce on the side.

Answer 4

OVEN BARBECUED SPARE RIBS
3 to 4 lbs. Ribs (country-style)
black pepper (season to taste)
garlic powder (season to taste)
1 lemon (sliced)
1 large onion (sliced)
1 cup ketchup
1/3 cup Worcestershire Sauce
1 teaspoon chili powder
1 teaspoon salt
2 dashes Tabasco Sauce
2 cups water
Place ribs in a large shallow roasting pan, meaty side up. (mine measures 14 x 10 1/2) Season meat with pepper and garlic powder. On each piece place a slice of unpeeled lemon, a slice of onion. Roast in a very hot oven (450 degrees) for 30 minutes.
Drain grease from meat pan. Combine remaining ingredients in saucepan and bring to a boil and pour over ribs. Continue baking in moderate oven
(350 degrees) until tender, about 45 minutes to an hour. Baste ribs with sauce every 15 minutes. If sauce gets thick, add more water.

Answer 5

Slather McCormick Grill mates Mesquite Spice rub on them and cover them with aluminum foil. Lay them in a shallow pan or the bottom of a broiler pan. Bake in the oven at 325 to 350 for 4 hours or until you think they are tender enough for you.

Answer 6

you don't need a smoker, you can buy wood chips (like hickory) soak them in water, or try whiskey or brandy. wrap in tin foil, poke holes in it, and lay on top of your coals or gas grill. Close the lid. The smoke will go for a good 45 minutes. If you want to smoke.

Answer 7

I just stick some in the crock pot and add a bottle of my favorite BBQ sauce, cook it on low all day and they are SO tender and good.