BBQ Ribs

[fttm]

Top tips welcome . Normally slow cook mine in coke(a cola) for 4 hours prior to sticking on the top shelf of the grill(bbq)and brushing with a mixture of JD and Bullseye honey and garlic whilst finishing the rest of the meat dishes underneath.How do you cook your melt in the mouth favourites ?

[HarryFlatters]

I normally put a dry rub on the ribs then steam them for an hour or so (oven tray wrapped in foil with some water and bourbon) then glaze under the grill / on the grill with a BBQ sauce.

[calibrax]

For the final stage under the grill, sprinkle the ribs liberally with brown sugar and allow to caramelise & crisp up (takes a while, but well worth it!)

[nutcase]

I've tried a few different ways and had some success- but nothing close to the truly falling apart tenderness as these Waitrose ribs which literally melt and the bones come out clean.

http://tiny.cc/dn9w7w

I guess they're probably brined and poached for an amount of time before then being packaged up ready for oven baking.

Don't get me wrong- I can have ribs which have a lovely flavour after being marinated in a dry rub overnight (incl brown sugar etc), and cooked low and slow-then caramelised for the last 15 mins or so, but they never get to ultra-tender like the Waitrose ones (or from a good BBQ restaurant)

[PedroB]

I always buy pork belly ribs rather than back ribs. They are bigger and tastier in my opinion.

I marinate them in brown sugar, smoked paprika, a rehydrated, chopped chipotle chilli, thyme, a bit of black treacle, a bit of ketchup and a splash of apple juice.

I take them out of the marinade and put them in a deep tray in the oven with about half the marinade and a bit of water. Cover with tinfoil and bake in a 160 degree oven for about 3 hours. Once tender, remove form the oven and return them to the remaining marinade. Pop them on the BBQ on a medium high heat brushing them with the remaining marinade every couple of minutes. Leave them on the BBQ for 25ish minutes till crispy and sticky on the outside!

[Craikeybaby]

My method has evolved from the BBQ pictures/recipes thread:

Cover in yellow american mustard
Dry rub
Wrap in cling film then leave in the fridge overnight
Smoke/slow cook on the BBQ for 3 hours, turning at the halfway point
Wrap in foil, then another 2 hours on the BBQ
Remove from foil and baste in a mixture of BBQ sauce and the remnants of the dry rub
Back on the BBQ for a final hour.

[HOGEPH]

I just go to Sonnys.

http://www.sonnysbbq.com/barbecue-ribs-pork-chicke...

[calibrax]

nutcase said:

they never get to ultra-tender like the Waitrose ones (or from a good BBQ restaurant)

Stab your ribs all over and soak in an acidic base (lemon or vinegar) prior to applying your dry rub. The acid helps break down the connective tissue.

Also, you need to cook them for MUCH longer than you think. If using an oven, then do them foil wrapped for several hours, and don't put the heat too low - keep it at 150c or above. They will tenderise beautifully and fall off the bone. I usually have to be very careful for the final stages, as transferring the ribs to the grill has to be done very gently, so they don't fall apart!

Edited by calibrax on Wednesday 11th December 19:21

[fttm]

Looks like brown sugar could be worth a try , tnx guys .

[Output Flange]

The meat falling off the bone isn't the accepted sign of a well-cooked rib, although I grant some people may prefer them that way.

[nutcase]

calibrax said:

Stab your ribs all over and soak in an acidic base (lemon or vinegar) prior to applying your dry rub. The acid helps break down the connective tissue.

Also, you need to cook them for MUCH longer than you think. If using an oven, then do them foil wrapped for several hours, and don't put the heat too low - keep it at 150c or above. They will tenderise beautifully and fall off the bone. I usually have to be very careful for the final stages, as transferring the ribs to the grill has to be done very gently, so they don't fall apart!

Edited by calibrax on Wednesday 11th December 19:21

Ok, thanks- will try that!

[Wadeski]

without access to a barbecue, my method is:

1) phone local smokehouse for delivery
2) open beer
3) eat ribs

[SVX]

I have two equally successful methods:

Both start with a dry rub of:

Smoked paprika
Garlic powder
Thyme
Salt
Molasses/dark sugar
White pepper

Rub the ribs and pack in greaseproof paper and refrigerate for 24/48 hours - then wrap in 2 layers of foil.

Method 1:

Slow cook the ribs above a water bath and smoke chamber packed with pre-soaked chips for 8-12 hours in a low kettle braai (BBQ), remove, re-stack the coals and finish off with a good quality BBQ sauce. I'm a fan of Newmans Own.

Method 2:

As above, pack the ribs into foil and place in a slow cooker on 'low' for 8-12 hours. Finish under the grill after basting with a good quality BBQ sauce.

I've used both methods very successfully this season with excellent results.