what's a good recipe for bbq ribs?

Question

without using a bbq grill
..with a pressure cook

Answer 1

BULKOGI (Korean Barbecue)
2 pounds top sirloin steak or short ribs
5 tablespoons soy sauce
1/2 C. brown sugar
1/4 teaspoon black pepper
1/4 cup green onion, chopped
1 tablespoon garlic, minced
1 tablespoon sesame oil
5 tablespoon water
Leaf lettuce, optional

Partially freeze the beef about an hour or so to make it easier to slice. Slice the beef as thinly as possible against the grain. It should be in very thin slices, but not falling apart. Mix all the remaining ingredients except the lettuce. Pour over the meat and marinate at least 1 hour. I put the meat and marinade in a ziploc bag, set it in a baking pan, and turned it occasionally.

Preheat a contact-type grill (Foreman, GE, etc.) and grill the meat in batches without closing the lid. Turn meat after a few seconds (it cooks very quickly) to brown the other side and remove to a serving plate; repeat with remaining meat. I have a GE contact grill which opens flat to provide 2 grilling surfaces which is very handy. You can sauté the meat in a nonstick skillet as well. Serve beef rolled up in lettuce leaves if desired.

Answer 2

After years of tasting, testing, and studying at the feet of the masters, here is my recipe for the most Amazing Ribs you have ever tasted.

1) Start with a fresh slab of St. Louis cut ribs. St. Louis cuts are the meatiest and most flavorful. Ask the butcher to remove the membrane. Get the slab fresh. Fresh meat has the best pork flavor and the most moisture.

2) Rinse the ribs in cool water to remove any bone bits from the butchering or bacterial film that grew in the package (don't worry, cooking will sterilize the meat). Pat dry with paper towels.

3) If the butcher has not removed the membrane, do it yourself. Trim excess fat. Click here to learn how to skin 'n trim.

4) Lightly coat the meat with cooking oil. That will help the spice rub penetrate.

5) Wash your hands with soap and warm water for 20 seconds. Dry.

6) With a clean hand sprinkle enough Meathead's Magic Dust to coat all surfaces but not so much that the meat doesn't show through. That would be about 1-2 tablespoons per side. With the other hand, spread it out and rub it in. Wash your hands again. Wrap the meat in plastic wrap and let it sit in the fridge for at least six hours or overnight. This helps the flavor penetrate.

7) Preheat your smoker or grill to about 225-F and try to keep it there throughout the cook. This will allow the meat to cook low and slow, liquefying the collagen and fats without getting the proteins knotted in a bunch. This creates silky texture, adds moisture, and keeps the meat tender.

8) Measure 8 ounces by weight of chunks, chips, or pellets. It doesn't matter how many slabs you are cooking. I love apple and oak with pork, but hickory is the tried and true and it is easily available. Never use any kind of pine. If your smoker is really tight, that should be all the wood you need. Add 2 ounces of wood to the coals at this time.

9) Put the slab in the smoker, meaty side up. Close the lid and walk away. No need to flip it. If you are using an offset smoker or a Smokenator, halfway through the cook you will need to move the ribs closest to the fire to the far side and the far slabs in closer. Otherwise, keep your lid on. Opening the lid just upsets the delicate balance of heat, moisture, and oxygen inside your cooker. It can also significantly lengthen the cooking time. No peaking. If you're lookin' you ain't cookin'.

10) Add another 2 ounces of wood every 30 minutes for the first 2 hours. Then stop. Adding wood at the beginning of the cook allows better penetration before the meat surface seals itself. Resist the temptation to keep adding wood until you've done several batches on your smoker and you know how much wood is right for your taste. As you get skilled you may decide to add more or less wood. But don't overdo it at first. Too much wood will ruin your meal.

11) After three hours of cooking, prepare the Texas Crutch. This is a technique of wrapping the slab in heavy duty foil, bone side down, with a small amount of apple juice, wine, or beer. If you wish, substitute a marinade for the juice. This trick adds flavor, moisture, and tenderness.

12) Take the liquid from the foil and mix it with maple syrup to make Pig Candy. This makes a wonderful sweet glaze. As an alternative, use your favorite barbecue sauce. Here are some of my faves. Better still, make your own signature sauce. When and how you apply the sauce is crucial.

13) Garnish with finely chopped scallions sprinkled on top. Serve with slaw, cheesy grits, and Home Made Lemonade or Ice Cold Beer.

Answer 3

If you dont' have a smoker, I guess you could use this rub in the oven, but it probalby won't be as good as smoking them!

Smokin' Big Dawgs Sweet Rib Rub

1 C. Brown Sugar
1/3 C. Paprika
1 Tbsp. Black Pepper
2 Tbsp. Kosher Salt
1 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
2 Tbsp. Lemonade Mix (with the sugar added)

6 racks of ribs, baby back or spare

Mix all ingredients in a bowl. Rub generously on both sides of ribs 15 minutes before cooking. Makes enough to do 5 to 6 full racks. Does not store well, tends to clump.

Smoke ribs for about 3 hours, adding wood and charcoal (if useing charcoal) as needed. Ideally you want to have just a light amount of white smoke coming from the exhaust of the smoker. After 3 hours remove ribs from smoker and wrap in heavy duty foil. Return to smoker and cook for 2 hours. No need for any more wood, just heat. Remove ribs after 2 hours and remove foil. Return ribs to smoker and baste with sauce. Cook about another hour.. Ribs are done when you can hold a full rack in the middle with one hand and it will bend but not crack or break.

Answer 4

Preheat oven to 4 hundred. place pro ribs in a pan. (no ought to prefry) Fill some million/2 way with water. conceal and bake approximately an hour. do away with conceal, upload bbq sauce (i take advantage of Krafts, Mesquite flavored. particular it is low fee, yet i've got no longer discovered something any further suitable, particularly!) Bake yet another a million/2 hour or until extra water and bbq sauce is cooked down and thick. Yummmy.

Answer 5

http://allrecipes.com/Recipe/Amazing-Ribs/Detail.aspx

This one is good, but I cook in slow cooker, then grill with hickory chips. I make my bbq sauce with open pit, brown sugar (1/2 c), a small can of crushed pineapple, about 1/8 C chopped jalepenos and 1/4 C of meyers dark rum, and black pepper. Cook for about an hour on the stove.

Answer 6

Boil ribs in large pot of salted water until done, but not falling off of bone. Drain, place in a large baking dish and pour Big B sauce or dip, which is thinner than the sauce, or whatever sauce you prefer over ribs coating them well. Cover tightly with aluminum foil and place in a 300 oven for 45 or so, until piping hot. Ribs are already cooked, so they just need to simmer in the sauce. They will be tender, and sooooo good.

Answer 7

Boil the ribs for two hours ... then put the barbecue sauce on thinly and put them onto the barbecue or into the oven ... for about 1/2 hour. The boiling makes them tender, the barbecue sauce and 'dry cooking' makes them AMAZING. This is only for the 'long bone, thin meat' ribs, though ... not for the 'short ribs' ... sorry, I don't have a good recipe for those.

Answer 8

buy ribs put a little BBQ sauce before cooking and let it cook for 56 min and when its done put more BBQ sauce on and let it cool for 10minutes and then eat it!!!!!!!!!
ENJOY!!!!!

Answer 9

go to http://www.allrecipes.com and type it in it will give you diverse recipes and you can see which style sounds best to you!
You'll love this site :)

Answer 10

garlic, honey and salt.