Does anyone have a special way they prepare there ribs?

Question

I'm looking for some interesting ideas of your own... I have already checked out some websites, like to know some various ways to tenderize them {not with meat tenderizer}
serious answers only plz!!
thanx

My God you guys have some very interesting and delicious sounding recipes Im going to try all of them. This was a good time too with the holiday coming up thanx 4 all your answers!!!!!! I heard about the beer but I never tried it!

Answer 1

a smoker gets them tender and juicy, a good dry rub helps and make your own bbq sauce

Answer 2

I cook my ribs in beer in the oven until nearly done to this I chop up onion and garlic ,salt and peper Most of the beer will be gone by the time they are finished. and the beer really tenderizes the meat the alcohol content evaporates while it is cooking so there is no alcohol then I top them off with our favorite bbq sauce. It doesn't have to be a fresh beer If you had one opened and left over you can use that. Enjoy. I will tell you my secret for tenderizing a roast of beef as well. I make a pot of tea and when it is steeped I pour as much of the tea as I want instead of water. Tea really tenderizes the beef and adds a nice color to the meat and the juice to make a lovely gravey. Try it you will love it, I season as I normaly wood enjoy

Answer 3

The Secret to Cooking Great Ribs
Select a lean rib, cut off the visible fat.Remove membrane from ribs, 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):
BBQ

http://www.bbqu.net/

http://www.thehomechef.net/wood_chips.ht...

http://www.smackyourlipsbbq.com/recipes....

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

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

http://www.weber.com/bbq/pub/recipe/menu...

http://www.bbqguide.com

Answer 4

If you're cooking ribs in the oven (not on a grill) try using Reynold's cooking bags.

You need to spray the inside of the bag lightly with cooking spray to prevent sticking.. I generally add some chopped onion to the bottom of the bag, then place the ribs (dry rubbed) on top of the onions and bake them.

Follow the directions on the cooking bags because they cook FAST.. Just before the ribs are done, I add a good BBQ sauce and continue cooking until done.

The bags are fantastic because the meat is SUPER tender! Just make sure you DON'T overcook them and they'll be incredible..

Answer 5

In an old 4 gallon ice cream container mix:
1 bottle of Kraft Balsamic Vinegrette dressing
1 pkg of Club House Tex Mex Marinade
1 pkg of Club House Greek Marinade
enough water to cover ribs (usually 2 to 3 cups)

Mix it well with a fork and then place it in the microwave and nuke on high for 5 minutes. Take out and set aside.

THIS MARINADE IS ALL ABOUT FLAVOUR. DO NOT MAKE ANY SUBSTITUTIONS. IT WILL NOT TASTE THE SAME!

Prepare your meat by first making sure that all of the sinew, the hard to chew stuff on the inside of the ribs is taken off. Then strip away as much fat as you can. (The best way is to just dig your fingers in, and pull because that gets ALL of it.) Wash them, and cut them into serving size pieces. If beef ribs, I cut them into individual ribs. If pork ribs, I cut them into 3 ribs per piece

Place into marinade, making sure that all parts are below the level of the marinading mixture..push them down with your fingers if necessary. Seal the lid, and place container in the fridge. Leave for a MINIMUM of 24 hours. If I want to impress my friends for a party, I leave them for 48 hours.

To cook, take the ribs out and place them on a platter. Take the marinade and pour it into a pot. Bring mixture to a boil, then turn down to low and let simmer for 5 minutes. This will cook all the blood that seeped into the marinade.

Start browning the ribs on the barbeque. Never put the temperature any higher than low. Your meat stays moist if it is cooked on low. (The only exception is T-bone and Rib steak.) Once the meat is browning use that cooked marinade to baste the meat while you finish barbequeing. (I use a 1 1/2" paint brush for basting. I find it doesn't lose bristles like basting brushes do.)

Don't overcook. Leave beef ribs pink inside, and pork ribs just cooked past pink.

My neighbours have been trying to get this recipe for years. Enjoy!

Answer 6

Honey Wine Smoked Ribs


Sauce:

2 cups Madeira wine
1/3 cup honey
1/4 cup Dijon mustard
1 tbsp finely chopped onion
2 tbsp Worcestershire sauce
1 tbsp lemon juice
Ribs:

4 lbs fully cooked smoked pork-loin back ribs, cut into pieces

Directions


Heat grill. In medium saucepan, combine all sauce ingredients; blend well. Cook over medium-high heat for 25 to 30 minutes or until sauce is reduced by half and slightly thickened, stirring frequently.
When ready to grill, place ribs on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Brush ribs with sauce; cook 15 to 20 minutes or until ribs are thoroughly heated, turning and brushing frequently with sauce. Bring any remaining sauce to a boil; serve sauce with ribs.
BROILER DIRECTIONS: To broil, place food on broiler pan and broil 4 to 6 inches from heat using times provided as guide.

Answer 7

It depends on the kind of rib. For country ribs, I layer the bottom of a dutch oven with onions, cover with the ribs, season, (garlic powder, onion powder, season salt, pepper), pour a small amount of BBQ sauce on them, and continue. I put them in a 325 degree oven, for about 3 to 4 hours. It also works great with pork steaks and chops. Occasionally I'll add green peppers to the bottom, with the onions. The onions only go on bottom, not throughout.

Answer 8

I season mine with seasoning salt, ginger and pepper add onions and cold water to cover in a large pot and simmer on for 1 1/2 hours then transfer to lined baking pan add bar-b-cue sauce and cover and bake for 30-45min more. uncovering the last 10-15min. My ribs are so tender they fall off the bone with out tenderizer

Answer 9

Maple glazed ribs

3 pounds of pork spareribs, cut into serving size portions
1cup maple syrup
3tbsp orange juice concentrate
3tbsp ketchup
2 tbsp soy sauce
1 tbsp dijon mustard
1 tbsp worcestershire sauce
1tsp curry powder
1 garlic clove powder
2 green onion minced
1 tbsp sesame seeds toasted

place ribs, meaty side up on a rack in a greased 13 in- 9in-2in pan cover pan tightly with foil. bake at 350 for 1 1/4 hours
meanwhile combine the next nine ingred in a saucepan bring to a boil over medium heat. reduce heat and simmer for 15 min stirring occasionally. drain ribs, remove rack and return ribs to pan. cover with sauce, bake uncovered for 35 min, basting occasionally. sprinkle with sesame seeds before serving.

Answer 10

a mixture of the following as much as you like to taste...
beer
applejuice
garlic
onion
paprika
your favorite bbq sauce
a little brown sugar
salt
pepper
and a little grated ginger-yes i know this sounds odd, but you have to trust me!!!!

marinate for at least a day- put in to the oven covered with foil at 400 for about 25-30 mins then transfer to the grill use the rest of the mixture to baste the meat on the grill and cook to your desire.
i promise you fall off the bone, flavorful, juicey ribs!!!!!

mmm mmm enjoy my friend =)

Answer 11

beer is a natural meat tenderizer. make a beer based marinade for your ribs.