What's your favorite method of cooking ribs?
Answers:
boiled them in water to make them soft add a bit of season to it too. then grill them and as you do add BBQ.
Other Answers:
On the grill.
one word BBQ mmmmmm ;-)
getting hungry
Boil and grill. There's no other way ( except if you are a city slicker).
first boil than grill while basting with your favorite sauce
I rub with seasoning
rub is better than liquid
sear on either the grill or on the stove top in a pan and then to the grill
grill on the bone side first for 5-7 min turn to other side for 3-4 min turn a couple of more times then remove from flame and cook indirect heat for at least 20 min
Source(s):
me
bbq
the pressure cooker
Well i don't think i would boil, i would make a spicy sweet rub and let it sit in the fridge for a couple of hours prep the bbq drizzle the ribs with extra virgin olive oil. Place on grill and listen to them sizzle and baste with your favourite bbq sauce yummmmmmy.
This is my favorite recipe from Souther Living Magazine
Baby Back Ribs
3 slabs baby back pork ribs (about 5 1/2 pounds)
2 citrus fruits, halved
1 recipe Ginger Rub or
1 recipe Chipotle Rub
1 recipe Sweet-and-Sour 'Cue Sauce or
1 recipe Smoky Chipotle 'Cue Sauce
Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off (this will make ribs more tender).
Rub meat with cut sides of citrus fruit, squeezing as you rub. Massage rub into meat, covering all sides. Wrap tightly with plastic wrap, and place in a zip-top freezer bag or 13- x 9-inch baking dish; chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.
To grill on a charcoal grill: Prepare hot fire by piling charcoal on one side of grill, leaving the other side empty. Place food grate on grill; position rib rack on grate over unlit side. Place slabs in rack. Grill, covered with grill lid, over medium-high heat (350° to 400°) 1 hour. Reposition rib slabs, placing the one closest to the heat source away from heat, moving other slabs closer. Grill 1 more hour or until meat is tender. Grill 30 more minutes over medium heat (325° to 350°), basting with half of 'cue sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve with remaining sauce.
To grill on a gas grill: Light only one side. Coat food grate with vegetable cooking spray, and place on grill; position rib rack on grate over unlit side. Place rib slabs in rack. Grill, covered with grill lid, over medium-high heat (350° to 400°) 1 hour. Reposition rib slabs, placing the ones closet to the heat source away from heat and moving other slabs closer. Grill 1 more hour or until meat is tender. Lower temperature to medium heat (325° to 350°), and cook ribs 30 more minutes, basting with half of 'cue sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining 'cue sauce.
Source(s):
http://www.southernliving.com/southern/foods/taste/article/0,13676,601536,00.html
season with a dry rub..let marinate(overnight even),a good charcoal fire,put trimmed ribs on.. cook until mostly done. Bathe ribs in sauce *homemade is the best*, and put them in the oven to steam and to let the sauce marry with the ribs..take out oven, more sauce..and yummmmmmmmyyyyyy!
Source(s):
My mom
I fire the gril up, rub the ribs down with Grill Masters seasonings I ususally get montreal steak flavor,put them on the grill when the grill is flamed up and then let them get a little blackend but not burned and then slow cook them on the grill when they are about done I rub them with kc masterpiece-- they are fire!!!!!!
slow cook em on tha grill
Charcoal grill with BBQ sauce.
I like to season them with some garlic salt and pepper and then brown them in some oil. After browned I cook them slowly in a crock pot all day. Add some BBQ sauce and them back them in the oven for a few minutes to heat up the BBQ sauce.
Dry heat.
slow and low.
sometimes on a grill outside (my preferred way)
sometimes in the oven 275 - 325
I put NO sauce and NO rub on em until later in the cooking after they are done enough for me to taste. Then, if I want, I glaze em first followed by a little seasoning and let em cook a bit longer.
Remember, if you put the seasoning on them too early, it'll all just drip off as the fat drips off. The beef/pork itself develops a lot of flavor on its own. Char mark (but not too dark) add flavor too. So, don't be too hasty with the seasoning.
I've used the following for glazes:
Apricot/Peach preserves mixed with a lil hot sauce
Honey mixed with a little soy sauce and a lil hot sauce
Maple syrup mixed with a lil (you guessed it) hot sauce
If cooking pork ribs, I like boiling them first. This gets some of the fat off, and you can avoid BBQ flareups. Put them on the grill, add your sauce right before their done cooking, so it doesn't burn, then enjoy.
i buy pre-cooked ones and then stick them in a foil packet and throw the packet on the grill. it takes away the possibility of burning them!
1st, boil in hot water for a while
2nd, Barbarque on grill or in the oven
Boil the ribs in beer in a pan on the stove or wrap the ribs in heavy foil, add beer to the foil packet, seal foil packet well, cook rib/foil packet on the grill. With either method cook the ribs until the meat is pulling away from the bones. Remove ribs from stove or foil and place directly on the grill. Brown the ribs, slather on your favorite barbeque sauce and grill until sauce is heated through.
marinate it with:
mint leaves cut very small
onion diced
salt pepper
a dash of olive oil
then put in the oven for 30 min.
Slow and low
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