bbq: I have recently discovered the most deliceous food on earth. BBQ ribs. I had them at this one place and they were perfect, the meat melted in your mouth, just georgous, then i had them somewhere else and they were horrible, tough, fatty, etc. Any tips on how to cook them at home?|||Depending on what it is you like about BBQ, there are severaldifferent methods. If the smoked flavor you are in love with, it is important that use a grill with a cover, and you get the most smoke from a minimum amount of charcoal. ALWAYS FOLLOW THE INSTRUCTIONS ON LIGHTING THE CHARCOAL. They are right on the money when it cms to properly getting the delicious smoke flavor. Also, strategically placing the meat on the grate over the coals will determine how fast the meat cooks. You don't want to cook it too fast, as this will not allow the smoke to enter the meat. But you don't want so little heat that you dry out the ribs and you'll still be pickin meat out of your teeth come next month. I recommend concentrating your heat on one side of the pit and the meat on the other side, but not too far. Rotate every ten minutes or so until cooked. Keep in mind that this method of cooking tends to take longer, but the time will be appreciated! You'll wanna marinate your ribs the night before. Whatever seasonings (even plain old salt and pepper)you chose will be good and soaked through, and will make the meat more tender. My favorite marinade is one I make myself. Salt, Pepper, Garlic Powder, Onion Powder, Mesquite BBQ sauce, and soy suace. I simmer these ingredients for a few minutes and pour over the meat after rinsing and patting dry. I refriderate over night. The Grill. With the price of fuel nowadays, a small grill would be a smart choice if you don't already have one. Tabletops grills are perfect becuase they are portable, They need less coal for heat and smoke, and they can accomadate a family of six! (I have one)|||not one recipe mentioned for slow smoked ribs...it takes 4-5 hours of smoke at 200* F use only seasoned hardwood (I prefer pecan) there's no need to marinate before cooking. You want the smoky flaor to permeate the meat and right before the ribs are done add sauce or seasoning but not until then. Report Abuse |||My favorite for ribs or wings. Cola Chicken 1 family size package chicken wings 2 cup catsup 2 - 12oz. can cola (pepsi, coke, etc.) 2- packages McCormicks Buffalo wings seasoning Put chicken in a non-stick pan. Mix together catsup and cola, seasoning鈥?pour over chicken. Bring to a boil. Reduce heat and cook 45 minutes. (turning chicken a few times, while cooking...to prevent from sticking to pan) Cook until the sauce becomes thick and adheres to the chicken. It turns into the most incredible BBQ sauce. Yummmm! I used the spices from a MILD (I don't care for "HOT") Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken). This recipe is doubled鈥?.for my husband and myself鈥 use 陆 the ingredients. You can double鈥he double鈥?and more as you like. BBQ Ribs Use the same method (Cola Chicken)鈥?leave out McCormicks seasoning. Ribs & Chicken wings both good鈥?.and鈥︹€︹€榮 I m p l e鈥欌€?.to fix鈥?!|||Start with a complete section of "Baby Back Ribs", Preheat the oven to 275 to 300. You will be SLOW COOKING the slab. Preheat (high) a skillet with olive oil - I use OTTAVIO (brand name) Extra Virgin Olive oil with Roasted Pepper (adds to the favor). Once the skillet is hot, add Fajita Spice (Hill Country Fare) and Coarse Ground Pepper to the skillet. Sear the spices into the meat, your not cooking the slab but sealing in the favor. This keeps the juices/favor from escaping during cooking. This should be done to all sides and ends. Should not take more than a minute or so. Remove the slab and place it on a oven pan with aluminum foil - you will be completely "sealing" the slab in the aluminum foil to cook. Cook at 275 to 300 degrees for about 1 to 1.5 hours. Remove the slab from the oven. If the slab has cooked enough so the bones are showing, then remove the aluminum foil so the slab can brown. If not keep cooking the slab covered.This will take about 3/4 to 1 hour. Do not over cook. Remove and add your favorite BBQ sauce.|||Actually there are two ways that I cook them, they melt in your mouth and fall of the bone.. First you can boil them for an hour and place them in a roaster for another hour or two. Or you can place them from frozen or (Fresh) in the roaster only with very little water(Keep checking to make sure the water don't dry up) on 350 for an hour season with salt/pepper.take them out pour what every is your favourite BBQ sauce, I find that Bulls eye BBQ is the best there is. And place them back in the oven for another hour. Remember keep checking you don't want them to burn. You'll know when there done by placing a fork in them. When they fall apart very easily there done.. I bet that they'll taste the same as that did when you first had them or I'll come cook them for you... Try it I'm sure you'll agree...|||I lay mine in a roasting pan and add a bottle of beer, a bit of hot sauce, a bunch of crushed garlic cloves, some minced onion and some freshly ground black pepper. Cover the pan and cook at 300 for about 2 hours. Uncover, drain, brush on your favorite bbq sauce and grill or broil for about 20 minutes or until the sauce starts to carmelize and turn a bit brown. Super tender and delicious!|||80% of good cooking is starting with quality ingredients. So make sure you buy good quality, fresh meat.|||ask jamie oliver around.|||ive done it buy spare rib sauce from ying wip super market add water & some sauce simmer 3 hours then hot oven mmm|||yummy sound nice.|||PORK RIB RECIPE #1 These grilled ribs are basted in a thick, rich barbecue sauce. Remember to smoke/grill indirectly to prevent them from getting tough and wait until the end of cooking to baste them. If you want it spicier add 2 tablespoons of cayenne to the sauce. INGREDIENTS: 鈥?4 pounds pork ribs 鈥?1 medium onion, chopped 鈥?1 can (15 ounces) tomato sauce 鈥?2/3 cup cider vinegar 鈥?2/3 cup brown sugar 鈥?2 tablespoons butter 鈥?2 tablespoons chili powder 鈥?1 tablespoon prepared mustard 鈥?2 cloves garlic, minced 鈥?1/2 teaspoon pepper PREPARATION: In a large sauce pan, melt butter and saute` onion and garlic until soft. Add remaining ingredients except the ribs, stir and bring to a boil. Remove from heat and allow to cool. Preheat grill and prepare for indirect grilling. Place ribs on grill over direct heat for one minute per side. Move to indirect heated area. Close grill lid and cook for 20 minutes. Turn and continue grilling for 30 minutes. Baste with sauce on one side, grill for 10 more minutes. Turn and baste the other side. Grill until done (about 10 more minutes). ------------------ PORK RIB RECIPE #2 Like traditional Barbecue, pork ribs should be cooked low and slow with a good dose of smoke. This process is just perfect for your hybrid grill. Stoke her up to a temperature about 200 degrees, and apply smoke and patience. A full rack of ribs can be smoked in about 4 hours but if you have the time try and go the distance. The longer you smoke the more flavor you will get. The first step to make great pork ribs is to prepare the rack. Let the ribs come up to room temperature, rinse off in cold water and remove the membrane from the back. Some people will say that you don't have to remove the membrane but I feel that it's a must. The membrane blocks the uptake of smoke and creates a barrier to your seasonings. To remove the membrane, lay the ribs on a flat surface meat side down. Take a sharp knife and begin peeling the membrane from one corner near the bone. I have been told that a lobster fork works great for this. Once you have a good piece peeled back, grab it with a paper towel to get a good grip and begin pulling. If the membrane is intact you shouldn't have too much trouble, but sometimes this can be a little challenging. With the membrane removed rinse off the ribs again and pat dry with some paper towels. Now one trick that is used by several barbecue competitors is to coat the ribs in prepared yellow mustard. You don't need to use anything fancy or expensive since the smoking process will remove the mustard flavor anyway. This coating will hold your seasonings in place and also make a nice crust over the surface of the ribs. If you are of a mind that the rub should be rubbed into the pork ribs then you can place it on first and then carefully apply the mustard. Or you can sprinkle the rub over the mustard, or use a mustard based rub. It's really a matter of preference. Once the pork ribs are seasoned and the smoker is ready then you are set to go. Personally I use a blend of oak, hickory and a little mesquite in the firebox, but I'm sure with a little experimentation you can come up with the kind of smoke you prefer. Place the ribs in the smoker and let it go. You want the good smoking temperature in the area about 200 degrees. You can go lower if you plan on doing a long smoke, but I don't recommend going higher. At this rate the ribs should be cooked through and tender after about 4 hours. Go longer if you can. The longer you smoke at a low temperature the more tender and flavorful the ribs will be. Remember that you need to hit an internal temperature of 165oF before they can be served. Have a meat thermometer ready. To serve I cut the ribs individually. I find no reason for a finishing sauce but if you are a big fan of sauces and can't imagine serving without sauce then I suggest a thin one that won't overpower the flavor of the ribs. PORK RIB RECIPE #3 1 cup salt 1 cup paprika 1 cup ground black pepper 1 cup cumin 1 cup Ancho chile powder Six 3-pound pork ribs Jalapeno Dippin' Sauce: 4 jalapeno peppers, seeded and chopped 1 cup New Mexican Red peppers diced 2 cups cider vinegar 4 cups sugar 6 ounces liquid fruit pectin Ribs: Mix the first 5 ingredients together well. Rub ribs side to side and top to bottom and place in the refrigerator overnight. Allow ribs to sit out at room temperature for 1 hour before smoking. Smoke at 200 degrees for 4 1/2 to 5 hours. Allow to sit covered for 1/2 hour before eating. Jalapeno Dippin' Sauce: In a heavy 2-quart saucepan over high heat, combine the jalapenos, peppers, sugar and vinegar and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring every 5 minutes. Be careful not to let the mixture boil over. Turn off the heat and add the pectin slowly, mixing well. Turn the heat on again to high and cook until the mixture comes back to a boil. Let cool. Separate individual ribs and serve.