Discussion
I've been given a bag of loose pork ribs, which I've never cooked before. Reading up about them, it seems that people like to slow roast or braise them in a slow cooker before glazing and finishing off in the oven.
I'm fancying doing them Spanish style, but anyone got any ideas? I do have a kettle BBQ but I can't be arsed to keep it going for 8 hours in November, if I'm honest.
I'm fancying doing them Spanish style, but anyone got any ideas? I do have a kettle BBQ but I can't be arsed to keep it going for 8 hours in November, if I'm honest.
i triple cook, first boil in stock with herbs and spices,apple juice and orange juice.
then slow cook in over on bed of stock underneath to stop drying out.
Then coat is your sauce and grill.
Spanish i would use loads of garlic, molasses, tomatoes and smoked paprika. Chip up some choiza for oven bit. Splash on fish sauce.
then slow cook in over on bed of stock underneath to stop drying out.
Then coat is your sauce and grill.
Spanish i would use loads of garlic, molasses, tomatoes and smoked paprika. Chip up some choiza for oven bit. Splash on fish sauce.
I cook them in some bbq and Chinese sauce mixed together in the oven for couple of hours for one of the kids and grille the rest for the rest of us with salt and pepper on some and then some with salt, pepper and bbq seasoning sprinkled on. Basic but tasty.
Why have you started this thread I’m now wanting some now 😂.
Why have you started this thread I’m now wanting some now 😂.
Boiled ribs?? 
If you don't have the setup for smoking properly on a BBQ then cook them in a very low oven wrapped in foil at 100-125 for 3 hours, assuming they're fairly small baby backs.
Make sure you remove the membrane. Add a pork rub of some sort if you like. Glaze/baste in the last 30-40mins, maybe less if there's a high sugar content in your sauce.
If you don't have the setup for smoking properly on a BBQ then cook them in a very low oven wrapped in foil at 100-125 for 3 hours, assuming they're fairly small baby backs.
Make sure you remove the membrane. Add a pork rub of some sort if you like. Glaze/baste in the last 30-40mins, maybe less if there's a high sugar content in your sauce.
Take the membrane off the rib side and smother them in mustard and pork rub then smoke them for about an hour and a half. Fill a baking tray with beer, put the ribs in, smother with butter and bbq sauce and braise for an hour or so then take them out of the tray and smoke for another 30 mins to make the sauce sticky. The trick is to stop them from drying out as there's not much meat on them
My prefered method is smoking, then sous vide and finally oven. Sometimes a combination of all three.
Season with rub, wrap tightly in foil, cook for around 3 hours. Take out foil onto rack to grill to give colour or for a sauce to tack up.
They never go anywhere near a pot of boiling water, not trying to make stock!
Season with rub, wrap tightly in foil, cook for around 3 hours. Take out foil onto rack to grill to give colour or for a sauce to tack up.
They never go anywhere near a pot of boiling water, not trying to make stock!
Raging Bu11 said:
Audis5b9 said:
Search '321 ribs'
Thank me later
^^^^ This for sure... Low n' slow. 3 2 1 method gives you perfect fall off the bine ribs every time. Thank me later
Personally, I prefer a bit of "pull" to the meat.
It should still come off the bone cleanly but you should also need teeth to eat them.
Here's my slight variation on 3 2 1
Prepare the ribs as you do. Take off the membrane from the bony side, dry them & give them a smear of veggie oil.
Coal liberally in your favourite rub. cover them up & preferably in the fridge overnight but 2 hours minimum.
Fire up your 2 zone bbq to 225 & smoke on the indirect heat side for 3 hours. I like apple wood. Use something mild, not hickory or mesquite.
Don't keep opening the lid, don't spritz, just leave them alone.
Whilst all that is happening, make some bbq sauce.
Not going into fancy quantities because that depends on the amount of ribs but in a Saucepan, good squirt of commercial bbq sauce like Sweet Baby Rays or similar, cloudy apple juice, splash of apple cider vinegar dash of Hoisin sauce and a good squirt of tomato ketchup.
Adjust as you see fit. Add garlic if you like, it's your sauce.
After the 3 hours, put the ribs in a big piece of tin foil * brush some of your sauce on both sides plus pour a little bit on a build a tent with the foil.
Back on the bbq for 1to 1.5 hours max. Or, put them in the oven.
The ribs can't tell where the heat is coming from once wrapped up.
Your sauce in the pan might be a bit watery so you can reduce that down or add a bit of corn starch to thicken, your choice.
After the 2nd cook, unwrap the ribs and pour the porky juices in the sauce.
At this point, you can either serve as is or put them over the direct heat to crisp them up a bit.
Don't burn them. The sugar in the sauce will caramelize quickly.
Cut them up as you see fit and coat with the sauce.
Trust me.
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