bbq: How long do I leave them on the BBQ, and what temp should I have the BBQ have on, low, med or high? I have JAck Daniels BBQ sauce, when should i put the sauce on them?|||this recipe makes for very tender and tasty meat. slice your ribs into 2, 3 or 4 riblets, put in a soup pan full of water, add some hickory smoke flavoring and I like to add some accent meat tenderizer, maybe a tablespoon. bring to a boil, turn down heat and simmer for 30 minutes. this precooks the meat and gets rid of a lot of the fat. it also gets rid of the guess work of how long to cook it and it is tender and moist and has a little hickory flavor. drain the meat and put back into the pan and pour in enough sauce to coat all the pieces. at this point you can refrigerate them to cook later or just throw them on a really hot grill, turning and basting with more sauce til they are lightly browned or a little charred (i like them a little burned). good luck.|||rub with spices and then BAKE in a 325 oven in a covered dish for a couple of hours (til the meat starts to fall off the bone) then finish on the grill, low heat and basting with the suace for 20-30 minutes. That way you don't get dried out ribs|||I have been wondering the same thing. I found this recipe and it sounds very easy. Haven't tried it yet but maybe it will help you. I don't always have access to a grill so it would work great for me. Plus you can make this ahead of time. Barbequed Ribs You鈥檙e lucky if you have this in the freezer when company comes. 1 large onion, chopped 2 tbsp. salad oil 1/2 cup molasses 1 cup ketchup 1/2 cup water 1/4 cup Worcestershire sauce 1/4 cup prepared mustard 1 tbsp. salt 3 lbs. short ribs Saut茅 onion in oil; combine remaining ingredients, except ribs, and add to onion. Cook 10 Minutes. Divide ribs for serving; brush pieces with sauce; put in shallow baking pan. Bake in moderate oven 350藲F for 1-1/2 to 2 hours, or until tender. Brush on sauce every half hour and turn. Cool, wrap, label, date and freeze. Recommended storage time: 2 to 3 months.|||First off get rid of the membrane on the backside of ribs. Paper towel helps grab it then pull hard to remove. Its very tough and doesn't allow spices to enter. Then cut in 2's and rub brwn sugar,garlic powder,onion powder,black pepper on them. Put in baking pan in the oven at 225 leave for 2 hours. Then take out put your jackie d sauce on them slap them on the grill for like 7 min per side and then have your friends eat em like they were going out of style.|||What i do is use a knife to cut the membrane, just slice down the length of the ribs just enough to make a cut, seasoned the ribs with a dry mixture; salt, pepper, sugar, etc. Then wrap each slab up in foil. Make your fire in your BBQ pit, when your fire is ready, place the ribs on the rack, stand each one up on its side the entire time they are cooking. This way, if the fire starts getting very hot or flame up, they wont get burned. Let them cook at a medium temp for at least one and a half hours. Turn on the oven to 400 degrees so you can baste them when you take them out of the BBQ pit. When you are finished, unwrap the foil, take your ribs out and baste them with your sauce, lay flat on a cooking sheet or a deep pan. Place them in the oven for at least 15 - 20 min. Now you have great ribs i gar-ron-tee it!|||soak ribs in apple cider overnight the acid in the cider will breakdown some of the connective tissue resulting in suculent and juicy ribs. For a dry rub BBQ mix brown sugar salt(Kosher) cayenne pepper, cumin, granulated garlic and any other flavors you might want. Press the mixture firmly onto the ribs after you have removed them from the cider and dried them off. Wrap in foil and bake for 30 minutes 350 then open the foil and bake for an additional 15-20 minutes to carmalize the sugars to get a nice crust deveoloped on the ribs. Enjoy!!!\ For Grilled BBQ ribs boil first in a court bullion consisting of whole pepper corn, fresh garlic, and BBQ sauce (cheap sauce) and water until ribs are just starting to seperate from the bone. At this point remove from the water and smother with your sauce of choice whether it be home made or a prepadred sauce and place on the BBQ. The meat is already fully cooked so you are just leaving them on the BBQ to carmelize the sauce. Enjoy!!