What should I do with my Western Style Pork Ribs tonight?

Question

I have a kettle grill and all of the standard kitchen equipment. I am looking for several recipes to use this economical cut of meat.

Please note that these are not spareribs! They are the ribs that look more like a pork steak.

Answer 1

To make them really tender...first I sprinkle them with Tony Chachere's cajun seasoning or use seasoned salt. Mince 3 or 4 cloves of garlic over the ribs that are placed in a 13 x9 pan. Cover with aluminum foil and bake at 300 for 2 1/2 - 3 hours, or until fork tender. During the last 30 minutes of cooking, Take the ribs out of the oven, drain the juices off and brush with bbq sauce. Return to the oven uncovered and bake 30 more minutes! Very Good! I use Sweet Baby Ray's Honey BBQ sauce.

Answer 2

I would do a rub and then slow cook them in water for about 3 1/2 hours. Then put them on the grill with your favorite BBQ sauce to crisp them up. The result is very tender fall off the bone ribs! : )

Answer 3

Western Style Grilled Ribs

Serves 6

INGREDIENTS
5 to 6 pounds Baby Back pork ribs (Two 2 1/2 to 3-pound racks)
1/2 cup Peppery Dry Rub (see below)
vegetable oil cooking spray
Madison Avenue Barbecue Sauce (see below)


DIRECTIONS
1. Trim the ribs, if necessary, and rub both sides of the ribs with the dry rub, working it into the meat. Put the ribs in a shallow glass or ceramic dish, cover, and set aside at room temperature for no longer than 30 minutes, or refrigerate for up to 24 hours. Alternatively, enclose the ribs in a sealable plastic bag and refrigerate.

2. Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be hot.

3. Set the ribs, meat side down, over the hottest part of the fire and sear for about 10 minutes until there are defined grill marks on the meat. Transfer the ribs to the cooler part of the grill, cover, and turning the ribs every 15 to 20 minutes, cook for about 1 1/2 hours. If using a charcoal grill, add fresh coals to maintain the heat at medium; if using a gas grill, turn the heat to medium on the burner away from the meat – turn off the burner under the meat. Cut the ribs between the bones and serve with sauce on the side.


PEPPERY DRY RUB
Makes a generous 1/2 cup
INGREDIENTS
3 tablespoons chili powder
2 tablespoons freshly ground black pepper
2 tablespoons paprika
2 tablespoons crushed red pepper
1 teaspoon salt
1 clove garlic, minced
DIRECTIONS
Mix the ingredients together in a glass jar or bowl. Cover and shake to mix. Refrigerate until ready to use.

MADISON AVENUE BARBECUE SAUCE
Makes about 1 3/4 cups
INGREDIENTS
1 cup tomato sauce
1/4 cup honey
1/4 cup soy sauce
6 tablespoons distilled white vinegar
1/4 cup light corn syrup
3 tablespoons Worcestershire sauce
2 tablespoons Hoisin sauce
1/2 teaspoon cayenne pepper
salt and freshly ground black pepper to taste
DIRECTIONS
Combine the ingredients in a non-reactive saucepan, stir, and cook over medium heat for about 30 minutes, or until the flavors blend. Let cool and use immediately, or cover and refrigerate for up to 5 days.
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Smoked Baby Back Ribs with Cola Barbecue Sauce

Prep Time: 20 minutes
Grilling Time: 1 1/2 to 2 hours
Serves: 4

INGREDIENTS
Sauce:

1 tablespoon extra virgin olive oil
1/2 teaspoon granulated garlic
1/2 teaspoon pure chile powder
1/2 teaspoon ground cumin
2/3 cup ketchup
1/3 cup cola
2 tablespoons soy sauce
2 tablespoons cider vinegar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon mesquite liquid smoke
2 racks Baby Back Ribs

Rub:

2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon pure chile powder
1 teaspoon freshly ground black pepper
About 2 cups mesquite chips, soaked in water for at least 1 hour


DIRECTIONS
1. To make the sauce: In a medium saucepan, over medium heat, warm the oil. Add the garlic, chile powder, and cumin. Cook for 30 seconds, stirring occasionally. Add the remaining sauce ingredients, whisk them together, and allow the sauce to simmer for about 5 minutes.

2. Remove the thin membrane from the back of each rack of ribs. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling.

3. To make the rub: In a small bowl, mix the rub ingredients. Season the ribs all over with the rub, pressing the spices into the meat.

4. Drain the mesquite chips and toss them onto the burning coals or into the smoking box of a gas grill. Grill the ribs over Indirect Low heat (grill temperature should be about 300°F) until the meat is very tender and has shrunk back from the ends of the bones, 1 1/2 to 2 hours. About 15 minutes before the ribs are done, start brushing occasionally with the sauce on both sides.

5. Transfer the ribs to a baking sheet and tightly cover with aluminum foil. Let rest for 30 minutes before serving. Serve warm.