Southern Food? Great ribs?

Question

Hell with fat grams and sissy stuff. How would a southern man grill his ribs? I do not need the nutritional information, okay?

C'mon MuddNbricks I need the best recipe.

Answer 1

Ok I live in the south and let me tell you there are millions of methods out there and most of them are very good. Having said that I am going to give you my method. You can use it for beef, country style pork ribs, pork back ribs, pork baby back ribs and (where you can get them) pork riblets.

The first thing I do is rinse the ribs. Next I place them in gallon size zipper bags and add 1 bottle (per bag) of my favorite italian dressing. Next I add 5 T of Colgins Hickory Smoke Flavoring.
Then Marinate them at least 24 hours in the refridgerator. (36 hours is better).
Remove the ribs from the marinade and place them in a roaster, on a rack. Set your oven to 300 degrees. Cover the ribs and bake for 2 - hours depending on how meaty they are. (Now some folks like to boil them for tenderness, but that's not necessary and you lose sooo much of the natural flavors)
When the meat is almost fully cooked remove it from the roaster. Heat the grill to medium (coals or gas).
Slather your favorite BBQ sauce all over them and grill. Turn & slather often. When ribs are lightly browned, serve immediately.
I have experimented with ribs for over 30 years and this method is in my opinion, the best and most often requested meal by friends & family. No shortage of guests for a cookout at my place.
KLast year for 4th of July I made 25 lbs of assorted ribs and there were no leftovers!

Answer 2

super easy with great results:

1. remove the membrane. take a sharp knife or a clean screwdriver to work up one corner and grab it with a paper towel - should peel off. note: should. sometimes it doesn't. :(
2. take regular chili powder and rub it all over and i mean good
3. wrap in tin foil and grill over medium to low heat for an hour or so. if you want, unwrap them, put them on the grill over indirect heat and slather them in your favorite sauce if you like them wet.

If you have more time...use the 3-1-1 method - (actually, this would probably work fine on gas too) 3 hours over indirect low heat, then 1 hour wrapped in tin foil over indirect heat, then 1 hour over direct heat. I would not recommend adding any sauce with sugar until the last 10 minutes or so because sugar burns. They will be fall of the bone tender. add your wood of choice but do it early as the cold meat absorbs more smoke.

i use the 3-1-1 method and slather my uncooked ribs in yellow mustard and then cover them heavy with dizzy pig rub. the mustard cooks off and has no flavor but helps the rub stick.

good luck!

Answer 3

Well, I remember that Oprah swears by Quincy Jones' Thriller Ribs recipe. They are supposed to be really tender because they are cooked slowly and at a low temperature.

The link to the recipe is listed in the source.

Answer 4

I love to buy feather bones and cook them low and slow (250 degrees) in the oven all day in beer and seasonings like pepper, salt, paprika, chili powder, and thyme (darker beer will give you deeper flavor)

then I grill them and sauce them just to get a nice crust on them

and return them to the oven with lots of my favorite sauce to warm thru the ribs and sauce

time consuming but easy and very tender

Answer 5

http://allrecipes.com/Recipe/Southern-Grilled-Barbecued-Ribs/Detail.aspx
http://www.southernliving.com/southern/foods/taste/article/0,28012,456307,00.html

This one is my fav:
http://bbq.about.com/cs/ribs/a/aa091300a.htm