how can i make a hickory smoked rib sauce for ribs and how do i get the meat to drop off the bone? uk?

Question

ps i live in uk

Answer 1

Ainsley Harriott makes this sauce. It is about £1.99 in Tesco in the tomato ketchup and brown sauce aisle.

To get the meat to drop off the bone, I don't really know as I don't really eat this sort of meat. I should imagine the type of cut that it is means it is really easy to eat anyway so just cook as normal.

Answer 2

Cook the ribs in a Crock Pot with salt, pepper,and onion. I don't add alot of water, I like them to cook mainly in their own juices.I put in enough water to cover a row of Ribs. Put the water in before you add the Ribs.Add the onion, Ribs, then seasonings.Each new layer you do the same. Make sure the top is on the Crock Pot good. It will need the heat.I would use bottle hickory sauce. When done, take the cooked Ribs out, and put on a large plate. Empty the juice from the Crock Pot. Now you can return the ribs to the Crock Pot pouring the hickory sauce over them as you do.Let it heat up again in the sauce.
Ummmm, that just made me hungry. :-P

Answer 3

I don't know how to make the sauce, but to get the meat to fall off the bone takes cooking the meat for a long time at a low temperature. I will par-boil the ribs (boil the ribs for 1/2 hr. in hot water that is just on the edge of a full-boil, making sure to add HOT water as the water evaporates). Then for the best results for your meat to absorb the sauce during the second stage of cooking you need to allow them to sit and let the water dry out of the meat (You cannot let it sit uncovered and for no more than 20 minutes because the temperature drops too low and bacteria will form). Best way is to par-boil the day before then cover and put in the fridge till you are ready for the second step.

If using a dry rub, do that just before cooking, if using a wet sauce, let meat absorb the sauce for 1/2 hr. before cooking.

Every meat has a different time for cooking, but for a tasty slab of pork spare ribs, cook over a low flame on your grill, basting every 15 mins. or so. If using a dry rub, you'll want to have a spray bottle of water that has a little of the dry rub diluted in it and spritz the ribs lightly every 15 mins., for at least 1 1/2 hours.

For oven cooking, cook at 275 degrees for 1 1/2 hr (foil covered). Then remove the foil, baste and continue cooking at 375 degrees for another 1/2 hr., basting every 10 minutes. (Pre-baking in the oven before putting on the grill can be a great combination as well. Bake at 300 for about 1/2 hr., then finish on the grill for about an hour)

You'll have ribs that fall off the bone and melt in your mouth.

Answer 4

Greetings: Friend

For your hickory seasoning you will need some hickory wood chips. Soak them in water before using so that they will not burn up. You want them to smoke, not turn to ash. Close you lid and smoke those ribs! For ribs that are so tender, that they will just about fall off of the bones, the secret is to cook them slowly. This barbecue sauce is awesome! Enjoy my friend!

BARBECUE RIBS WITH SPECIAL BARBECUE
SAUCE
Baby back ribs (figure 1 slab per person)
1/4 c. vinegar or lemon juice
1 stick butter, melted
1 clove garlic, crushed
1 onion, grated
Remove skin from back of ribs. Cut a small slit between each rib. Mix vinegar, butter, onion and garlic together and season ribs on both sides. Put ribs on the grill and close the cover. Turn ribs every 20 minutes and baste them with Barbecue sauce until done.
SPECIAL BARBECUE SAUCE:
1/2 stick butter, melted
1 sm. green pepper, chopped
1 lg. onion, chopped
3 cloves garlic, pressed
1/2 c. celery, chopped
1 916 oz.) can crushed tomatoes
1 (12 oz.) can thick tomato paste
1/2 can water, from tomato paste can
1 tbsp. Worcestershire sauce
1 tsp. salt
2 tbsp. vinegar
2 tbsp. prepared mustard
4 dashes Tabasco sauce
8 peppercorns
1/4 tsp. cumin
8 coriander seeds
1/4 tsp. oregano
1 tbsp. molasses
2 tbsp. brown sugar
1 bay leaf
1/4 tsp. celery seed
Melt butter in 4 quart pot. Saute' onion, garlic, celery and green pepper until tender. Add remaining ingredients and simmer 1/2 hour, stirring occasionally. Cool and put through a small sieve colander. (Keeps in the refrigerator 6 to 8 weeks.

Answer 5

Unless you can buy "liquid smoke" in your area, don't bother trying to make your own sauce.

As for the meat falling off the bones, you can do so by double cooking it. First simmer the ribs in the sauce, let cool and chill over night, and reheat the whole thing the next day.

Answer 6

Not sure about the sauce but slow cooking will make the meat fall off the bone

Answer 7

I don't know how to make the sauce so I'll be reading your answers, but to get it to fall off the bone...Cook slow with a small amount of water. Some people boil there meat and then it will fall off the bone.

Answer 8

to get the meat to drop off the bone you need to slow roast the ribs in the oven

preheat oven to 200 F (not sure what that is in UK)

salt and pepper your ribs for flavor

Wrap them in aluminum foil place in baking dish or on cookie sheet with sides

slow roast them for 2 hours

toss on the grill, cover with sauce, should only be about 10 minutes each side

Answer 9

You add "hickory smoke" which comes in a small bottle in your grocery store or at least it does here in the states. The trick to falling off the bone and being tender is low heat, long cooking time!

Answer 10

simmer the meat for about an hour and 1/2 before you grill it. i put an onion, some garlic, about a tablespoon of oregano, a couple bay leaves and a cup of red wine, sherry or port in the water. the meat will be much more tender and flavorful. you just want barely enough water to cover. you also get an exceptional beef stock from it. i eat it like soup with some bread.

for the hickory i don't know -- i do mexican chile bbqs.