What is the proper way to prepare pork ribs .... Boil before grilling or not and at what temp and how long?

Answer 1

Preheat oven to 300°F. Rinse ribs under cold water. Pat dry. Arrange ribs bone side up on 2 heavy large baking sheets with rims. Brush 1/4 BBQ cup sauce of choice on each 6-rib piece. Sprinkle each with 1 teaspoon rub. Turn ribs over. Brush each piece with 1/4 cup sauce. Sprinkle each piece with 1 teaspoon rub.
Bake ribs meat side up 1 1/2 hours. Add 1/2 cup water to each pan. Continue baking until ribs are deep brown, every 30 minutes adding 1/2 cup water and basting, about 1 1/2 hours more.

Prepare barbecue (medium-high heat) or preheat broiler. Grill ribs until lightly charred, about 2 minutes per side.

Answer 2

Things You'll Need

* 2 tbsp. finely chopped onions
* 1 tbsp. Worcestershire sauces
* saucepans
* 1 tsp. chili powders
* barbecue grills
* cutting boards
* 1 minced clove garlic
* basting brushes
* 2 tbsp. cider vinegars
* 1/2 c. ketchup
* wooden spoons
* 2 tbsp. molasses
* 2 1/2 to 3 lbs. country-style porks ribs
* chef's knives
* grill utensils
* drip pans

Steps
1
Step One
Combine ketchup, onion, vinegar, molasses, Worcestershire sauce, chili powder, garlic and 1/4 c. water in a saucepan; bring to a boil.
2
Step Two
Reduce heat and simmer, uncovered, for 10 to 15 minutes, stirring often. Remove from heat when sauce is desired thickness.
3
Step Three
Trim fat from meat.
4
Step Four
Arrange preheated coals around a drip pan in a grill with a cover.
5
Step Five
Test the heat of the coals by holding your hand over the coals at the same height as where the food will be grilled. Hold your hand as long as you can in that spot. When you can only count to four (counting "one thousand one, one thousand two," etc.) the coals are ready.
6
Step Six
Place the ribs on a grill rack over the drip pan. Cover.
7
Step Seven
Grill the ribs 1 1/2 to 2 hours. Brush occasionally with sauce during the last 10 minutes of grilling. Ribs are done when they are tender and no pink remains.
8
Step Eight
Heat the remaining sauce until bubbly. Serve it with the ribs.
Tips & Warnings

* Because the sauce has sugar, it will burn if cooked for too long. Only add it during the last 10 minutes.

Answer 3

This recipe does not require boiling or grilling...it is cooked indoors and is really good.

Who Loves Ya Baby-Back? Recipe courtesy Alton Brown
Prep: 1 hour 10 minutes // Cook: 3 hours 25 minutes // Yield: 2 slabs ribs

2 whole slabs pork baby back ribs

Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped


Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.



Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Answer 4

I love cooking ribs.

Never boil them, and always put them on the grill or smoker.

Ribs can be cooked anywhere from 5 1/2 - 10 hours, depending on how you like them as far as texture, and at a temperature of 225 - 325.

Removing the rine,...the tough skin underneath the ribs..you will get a juicier, more flavorfull rack of ribs to serve up.

Tip to save on propane, if using a propane grill.....

Ribs take a long time to cook, so you don't want to spend as much money cooking them as you did purchasing the ribs from the store. Propane is expensive.
You can start them in the oven in a 3 1/2 inch deep baking dish, covered with aluminum. Do not put water in the dish. Cook them at 250 for 6 hours. Then take them out, and throw them on the grill.....not under direct flame, for another hour or so....slather that bbq sauce all over. I like to use a smoker from start to finish, but not everyone has one. In a smoker I would leave them in at 250 for 7 - 8 hours.

When cooking ribs on a grill...turn on a burner that is not directly under the ribs. Keep the ribs off to the side, but make sure the temp of the grill is above 225 but below 325.

I like to put hickory chips on the flame, so the ribs get smoked. Soak the chips in water for an hour or so, so they won't catch fire on the grill...they just need to smoke. Check on them periodically..if the chips start to flame that will increase the temp quickly. You can also put them under a beer can with a hole poked in the bottom...so that the beer drips slowing over the hickory to keep them moist over the flame. This adds a little extra flavor to the smoke as well.

How do you know if ribs are done ?
It's hard to overcook ribs....unless they were under direct flame for a long period of time. When the meat begins to recede from the bone...the bone starts to stick out of the ends...that is a good indicator that the ribs are getting close to being done. If you try to pull on the bone that is sticking out, and it starts coming out of the meat very easily....they are just right ! The meat should literally fall off the bone.

Last time I cooked ribs (last weekend), I set em' up on the smoker at 9am, then I went fishing on the boat all day....came back at 5:30, slapped some more bbq sauce on, and they were perfect.

Answer 5

I prefer when it's boiled first. It's more succulent! Bring pot to a boil with the water a little more than half the pot. Season it with thyme, salt, black pepper, garlic,onion and pimento. Let boil for 5 min. Then place ribs in and let cook for 35 mins. After it's finished cooking... Preheat oven to 350 degrees. Lightly grease with PAM evenly over the entire rack. Place ribs separately on a rack and layer evenly from back to front with your favorite BBQ sauce. Turn each side 8 mins. So total would be 16 mins for each.

Answer 6

NEVER boil ribs -- that is disgusting!

I cook them in the oven at 275 degrees for about 3-1/2 hours. Liberally basting with my "special BBQ sauce" and turning them about every 45 minutes.

Then I take them out to the grill and cook them on low, liberally basting with my "special BBQ sauce" for about 10 minutes per side.

This makes them "fall off the bone" tender but still gives them that grilled flavor.

Answer 7

I found with Pork Ribs that if I par boil them for say 15-20 minutes in a Water/Vinegar/Salt/Pepper boil that they grill more evenly are not too greasy and take the BBQ sauce better.

Answer 8

Never EVER boil ribs. Unless you want dry tasteless meat that is. Just grill them low and long. I don't do timers etc. but you'll know when they're done.

And puh-lease don't boil ribs!!!!!

Answer 9

don't boil them!!
season and marinate them, and then bake them is the oven for 2 hours on high heat with a tin cover so they don't burn. when the meat peels away from the bone, they are ready to slap on the bbq again in high heat until they get crispy.

Answer 10

I like my ribs really tender. So they way we prepare them, is to boil them in boiling water on the stove for about one hour. This is what makes the meat really tender and "fall off the bone" when you eat them. Then we throw them on the grill with BBQ sauce on them for about 15 minutes, just long enough for the sauce to mainate in the meat and get good and crispy.