Do you make awesome ribs? Teach me please!

**nuisance26** · 05-26-2010, 01:32 PM

~I'm attempting to make pork spareribs this weekend for only the third time in my life. The other two attempts were just "eh" as in, too tough, too fatty and not fall-off-the-bone-bbq-amazing. One recipe called for an hour in the oven followed by 10 minutes on the grill, another recipe called for boiling first. Several people have told me that the secret is a very long time in a slow oven.
So I have 12lbs of ribs waiting and I don't want to mess them up again. Help please?~

**Lady_V** · 05-26-2010, 01:45 PM

I don't eat them, but Old Man worked at a BBQ restaurant famous for it's ribs and he now makes tender fall off the bones ribs

If the ribs are still attached, he said the trick is to take off the membrane first with a paper towel and use a dry rub, not a wet one or marinade.

[ame=http://www.youtube.com/watch?v=A9plB5BYhj8]YouTube - "How-To" - Remove Rib Membrane[/ame]

**frugalfranny** · 05-26-2010, 01:56 PM

You didn't say if you want Bar-B-Q or sweet and sour.

I made this recipe a few weeks back and liked it.....but it is only for 3 lbs..........you would have to quad. it. AND it is cooked in a crock pot..........so...have a big one??

Most rib recipes IMO are 'gaggy sweet' and I don't like that......this one wasn't too bad....sweet but not bad. I would make it again. Guess I like sweet and sour better than bar-b-q!!

And because they are cooked so slow it was definitely falling off the bone! ( I didn't cook them for the 10 or whatever hours it says either........cooked them for about six max. Started them on high......then when cooking good, turned them down)

Sweet and Sour Crockpot Ribs Recipe - Slow Cooker Pork Entrees Recipes

**Neeley** · 05-26-2010, 02:19 PM

I prefer the slow cooking method.

I normally...

*dry rub mine
*put them in a large casserole dish coated with non-stick spray and cover with foil
*bake for 3.5 to 4.5 hours at 250* (the more ribs I am making the longer I cook them)
*the last 30 minutes of cook time I bush a liberal amount of BBQ sauce on them

I know they are ready when I can pull the bone out without any real effort.

I make my own BBQ sauce using ketchup, grape jelly and a hint of Worcestershire sauce. My dry rub is a mixture of garlic powder, onion powder and a touch of Lawry's Seasoning Salt.

**pat in east texas** · 05-26-2010, 04:08 PM

We smoke 'em in the smoker for about 2 hours, then wrap them in foil and cook slow for 4 hours. They are yummy and fall right off the bone!

**Contrary Housewife** · 05-26-2010, 04:08 PM

The secret is a very long time in a slow oven.

DO NOT *EVER* boil ribs unless you want to make soup out of them.

Like Lady V says, take the membrane off it is still attached. Then cook them like Neely suggests. You can make a simple rub from salt, sugar and spices (I posted my recipe somewhere on the forums, there are dozens on the web). What you use is a matter of personal taste but garlic, cumin, paprika and cayenne are popular. Let the ribs sit overnight with the rub on them.

Put them in the casserole or baking pan with about 1/2 inch of water. The steam will help cook them and keep them from drying out.

It will take 2-4 hours depending on the size and thickness of your ribs. They are done when they are fork tender, the bones are visible on the ends, and the meat pulls away with little effort. "Falling off" the bone means you have overcooked them.

The last 20-30 minutes I prefer to apply thin layers of sauce and let it caramelize, uncovered in the oven.

**dcompton** · 05-26-2010, 05:44 PM

I virtually never cook them, but I have used the boiling method and they were quite good. I simmered them slowly until they were tender, then brushed on bbq sauce and put them under the broiler - that let them brown and dry a bit.

**Mrs K** · 05-26-2010, 07:25 PM

I also use the boiling method... sort of.
I cook them in the pressure cooker for about 20 minutes (that gets them tender
Then I marinate them in BBQ sauce (regular bottled kind to which I add chopped garlic, a little bit of sweetener and thyme)
Leave them in there at least 5 hours, but it could be the whole day
then cook them gently on the grill, basting with bbq sauce.
Made them sunday for friends, everyone loved them! they even said it wasn't worth going to the restaurant when one could make them so yummy at home! (for a fraction of the price to boot!)

**HandyMom** · 05-26-2010, 11:05 PM

I do not make awesome ribs but I would love to. I just watched this video and would suggest it to try: [ame="http://www.hulu.com/watch/58283/good-eats-baby-back-ribs"]Hulu - Good Eats: Baby-Back Ribs@@AMEPARAM@@http://www.hulu.com/embed/CW2uxRFr16lNjiJYW3aVvw@@AMEPARAM@@CW2uxRFr16lNjiJYW3aVvw[/ame]

**tamiky** · 05-26-2010, 11:33 PM

I do make awesome ribs and I'm not that great of a cook. All I do is remove the membrane and place water in a broiler pan with rack. Cover the rack with aluminum foil and poke holes in the foil so the steam can get to the ribs. Place ribs on pan and cover tightly with foil. Cook at 275-300 degrees for 2 to 3 hours. Then I add Sweet Baby Rays bbq sauce. The slow cooking with steam makes the ribs tender and delicious.

**lisaflex** · 05-27-2010, 06:14 AM

boil and simmer in beer for 1 hour

let sit at room temp w/ sauce for 2 hrs. grill lightly til warm again and you will have a great rib!

we do baby backs. and, boil and simmer in beer.

**TheRootedNomad** · 05-27-2010, 07:08 AM

I have ribs in the freezer I've been putting off making because I've only attempted a couple of times myself and have never gotten anywhere near the results I want. Now i think I may give them a go this weekend.

Thanks all!

**lisamjo** · 06-06-2010, 09:51 PM

ribs are easy
take rack of rib lay it on heavy duty foil large enough to wrap them in then cover each side with your favorite sauce or dry rub wrap them up real good i double wrap then place in a 250 temp oven and slow cook example 8:00am to 4:00pm take out of oven and open carefully the meat will have shrunk up on the bone they will be done if you want you can put on the grill to blacken or under the broiler 1-3 min THEY ARE FALL OFF THE BONE AND I PROMISE THEY WILL BE GREAT easy easy no big deal and i sometimes sauce and wrap the night before and over night cook on occasion then refridg and warm on grill later they are allways great have fun and never boil yuck no flavor left

**staceyy** · 06-06-2010, 10:01 PM

Stubb's Honey Pecan Barbeque Sauce is to die for!

**craftypam** · 06-06-2010, 10:06 PM

The pressure cooker makes ALL meat fall off the bone tender. Pressure cooker cooks fast too 10-20 minutes depending on how long you are going to put them on the grill. Don't put the bbq sauce on until last. And my mil doesn't have one and my fil always boiled them and they fell off the bone. I like honey mustard bbq sauce dh likes open pit original.