How do you cook spare ribs?

[luvsmickeymouse]

Crockpot works great too! Fall off the bone tender!

This is what I do along with a homemade bbq sauce that I throw together. The bbq sauce is easy to make, it is made from all things you already have, brown sugar, ketchup, mustard, vinegar, etc.

 

[4 DZNY NUTZ]

subscribing.....my mouth is watering!!!

 

[The Princess]

We also cook them in the crock pot with barbeque sauce and love them~meat falls right off the bone.

 

[uk_wildcat]

Sounds like everyone makes them in a similar way. We do a dry rub (my dh makes it, but I have no idea what spices he uses). Then put them in foil packets - we cut the ribs into smaller pieces for each packet. Cook on low heat for a couple of hours. Then use KC Masterpiece and put on grill for a few minutes on each side just to get a grilled flavor.

 

[2bearsmom]

Here is the recipe we use, we just made them last week and they are soooo good!

dry rub: 1 Tb paprika
1 1/2 tsp brown sugar
1 1/4 tsp salt
1/2 tsp pepper
3/4 tsp cumin
1/4 tsp or more cayenne pepper
Cut rack in half, rub dry rub all over both sides of ribs and broil on high for 5min on each side. Lower oven temp to 250 and wrap ribs in foil. Bake for 4hrs, then grill and add BBQ sauce, grill a few minutes more if you like it crunchy/crusty.

 

[Mrs. Charming]

Either 6-8 hrs in the oven on low or in the crock pot and then finish them off in the oven. I want ribs now! Mmmm...

 

[AllesonWonderland]

I want ribs now too! LOL

We do a 3 step process: Parboil just to get some fat off, throw them on the grill to get some nice grill marks on them, then finish 'em in the crockpot.

Let us know when you're having all of us over OP! heehee

 

[Zerosinthecloset]

We just get the precooked/sauced ribs from Trader Joe's. Just heat them up in the oven for 10 or so minutes. Them's good eatin!

 

[Vijoge]

I do baby back ribs in the oven. Not sure what type you have.

I sprinkle them with Emmeril's seasoning and some minced dried onion put in large baking pan and add little bit of water (can use apple juice/beer/any type stock) wrap tight in foil and put in the oven on 250-275 for 2-3 hours then I unwrap it, drain off the liquid and coat liberally with any BBQ sauce. Put back in oven for another 1-2 hours until tender. Basting with sauce every so often.

If you want to, you can throw them on the grill after that, but we never do.

This is pretty much what we do also. DH has a degree in Culinary Arts and he says NEVER BOIL RIBS! They need low, slow heat to make them tender.

 

[LadyBeBop]

I put the ribs in the over at a very low heat (no more than about 200 degrees) for about 5 to 6 hours. Then I put them on the charcoal grill for about ten minutes, smothered with Montgomery Inn BBQ sauce (a Cincinnati tradition).

I have been known to overcook the ribs in the oven, so you have to watch them fairly close.

 

[Jen117]

Here is a crockpot recipe I use:

Nevermind, apparently that site is blocked by the DisBoards.... if you need a crockpot recipe, PM me.

 

[Purseval]

This is pretty much what we do also. DH has a degree in Culinary Arts and he says NEVER BOIL RIBS! They need low, slow heat to make them tender.

Ribs get their flavor from the fat slowly melting and seeping down through the meat. When you boil that fat away you are left with something that is basically a binder for whatever sauce you want to flavor them with. You could accomplish the same thing with tofu and barbeque sauce.

I was a judge for Memphis In May, the largest barbeque contest in the world. I've done qualifiers all through the South and tasted ribs fresh off the smoker cooked by world champion teams. Not once did I ever see or hear of a team boiling their ribs prior to smoking them.

Don't bother telling me that world-renowned Chef Lepew boils his ribs or send me recipes, I know they do it all the time. Why? Because it's much easier. In fact getting perfect ribs from a smoker is so difficult that it's the only part of a competition where the team picks out what they want the judge to try rather than the judge looking the stuff over and picking. They also stagger racks in order to increase their chances of having it exactly the way they want it when the judges show up. But when they get it right you're in heaven

 

[yitbos96bb]

Someone gave us 50lbs of frozen spare-ribs and I have no idea how to cook them. I doubt I'll cook them all at once! We have a grill, but I've heard you should boil them first. Any suggestions?

Anyone who tells you to parboil ribs should NEVER be allowed to touch or cook a rib... It's a travesty and crime against humanity.

In fact anyone who says crockpot, oven, etc, doesn't know how to make really good ribs and will NEVER understand the difference between their garbage and a truly classic rib. There is ONE way and ONE way only to make truly great ribs... with indirect heat from a fire at about 150-175 degrees.

The ribs are frozen so they are at a slight disadvantage, but the smoke can salvage the flavor...

The best bet is to use a kettle grill or smoker.. but I've cooked ribs in old metal barrels to great effect (the trick is to keep them HIGH above the fire using a direct/indirect method.

I usually use a mixture of lump charcoal (not the compressed nuggets from Kingston... I use a brand called Cowboy Charcoal), Apple chips, Pecan Chips and Hickory. The bulk of the smoke is from the Hickory, with the fruitier wood imbibing a sweet taste and the charcoal giving the flavor true character. Some just use hickory or another fruit wood. Stay away from cedar or oak as they do not flavor well with Pork. Don't use soft woods like Pine as they will impart a very bitter taste. Those are NOT smoking woods.

Thaw the ribs completely. Once thawed, prepare the rib, removing the film on the back (this is a preference thing, btw... you can leave it on). Pat it dry and them coat with a dry rub. You can buy one or make your own... I tend to use paprika, chili powder, dry mustard, and other herbs and spices in mine. The key is to make sure there is NO sugar... sugar burns quickly and you never put on something like a sugary BBQ sauce during the cooking process or your end up with the top layer black as night. I tend to use wood chunks for the hickory and always will let them soak in water, removing them about 10 minutes before I'm ready to sue them.

Prepare the grill for indirect cooking. I'm going to assume you don't have a smoker, or you wouldn't be asking this... To do indirect cooking, you make the wood chips and charcoal into two piles on either side of the grill and the meet will go in the middle. I usually do it 50% hickory/25% Charcoal/15% Apple and 10% Pecan in my mix. Light the fire (avoid using lighter fluid and invest $20 in a chimney starter) and let it burn down to coals. Check the temperature with a thermometer or your hand (5-6 mississippi's I believe) and get it about 175 degrees and put on the ribs.

I recommend checking the thermometer on the Kettle Grill every 30 minutes and keep it in the 150-175 range. The rule of thumb is to add new wood every hour... I add about 6 hickory chunks (depending on how big they are... I like to get them about the same as the charcoal), 3-4 pieces of charcoal and about 1/8 cup of fruit wood chips to each pile of coals. However if the temp falls below 150, add them earlier. I also tend to make a mop sauce and mop the Ribs when you put on new wood. THere are a million recipes out there... I like to put BBQ rub, 3 parts vinegar (I use white vinigar, but want to try Red Wine... not sure if there is too much sugar) to 1 part peanut oil, lemon juice, seasoned salt, dry mustard and a few other spices. I mix them and then boil it with some chopped jalepeno and onion and put it in the fridge and then mop it onto the ribs.

I usually like to cook the ribs for 7.5 hours. My schedule is thus...

Initial Fire - Dry rub only
1 hour - Add more chips - Mop
2 hour - Add more chips - Mop
3 hour - Add more chips - Mop
4 hour - Add more chips - Mop
5 hour - Add more chips - Mop and then sprinkle with dry rub. No more mopping.
6 hour - Add more chips - Pull off ribs. Take a large piece of tinfoil. Sprinkle mop sauce on the foil... not a super lot, but some definite moisture. Put the ribs on top, cover with Foil and make a seal... so the ribs should be wrapped in the foil with no leaks. Place back on Grill
7 hour - Add double the chips - Rake the coals into direct cooking method. Take ribs out of foil. Add either more dry rub, or baste on BBQ sauce. Cook for 20 minutes direct style. WATCH like a hawk and don't let the sauce burn.

Take off, let sit for about 10 minutes or so and then enjoy.

That is how you make great BBQ ribs.

There are MANY methods, but remember any method that boil, crockpot, bake, etc are committing the gravest of BBQ sins and should be avoided at all costs.

 

[yitbos96bb]

Ribs get their flavor from the fat slowly melting and seeping down through the meat. When you boil that fat away you are left with something that is basically a binder for whatever sauce you want to flavor them with. You could accomplish the same thing with tofu and barbeque sauce.

I was a judge for Memphis In May, the largest barbeque contest in the world. I've done qualifiers all through the South and tasted ribs fresh off the smoker cooked by world champion teams. Not once did I ever see or hear of a team boiling their ribs prior to smoking them.

Don't bother telling me that world-renowned Chef Lepew boils his ribs or send me recipes, I know they do it all the time. Why? Because it's much easier. In fact getting perfect ribs from a smoker is so difficult that it's the only part of a competition where the team picks out what they want the judge to try rather than the judge looking the stuff over and picking. They also stagger racks in order to increase their chances of having it exactly the way they want it when the judges show up. But when they get it right you're in heaven

Agree 100%...if it isn't smoked, it isn't BBQ.

I've seen the classes to become a judge and thought about doing it someday...

 

[yitbos96bb]

We throw them in the crocpot with a bottle of bbq sauce and let them cook all day..

Somewhere.. in KC, TX, or Memphis... (not Carolinas since they are all about pulled pork), BBQ men are crying.

 

[yitbos96bb]

1/2 C Brown Sugar
1/4 C Paprika
1 T Chili Powder
1 t Cayenne (red) pepper
1 T Onion Powder
1 T Garlic Powder
1/2 t Black Pepper

Combine the ingredients and store in an airtight container.

Rub the ribs liberally with seasoning and seal up in foil. Put in the refrigerator for 1-2 hours. Take out and leave out for 30 min.

Put in the oven at 250 degrees for at least three hours.

Take out of the oven and let them rest for about 10 minutes while you heat up the grill.

Baste them with your favorite barbecue sauce on the grill about 3-5 minutes each side, just enough to carmelize the sauce

Enjoy -- Spare ribs - Kansas City Style!

People from KC would beg to differ on calling this KC Style... KC Style DOESN'T use an Oven.

 

[yitbos96bb]

I rub them down with spicey brown mustard, cover them in KC MASTERPIECE dry BBQ rub mixed with equel parts brown sugar and preheat all burners on my gas grill on High for about 15 minutes then I turn off my inside 2 burners and leave the 2 outside burners on my grill on and add my ribs to the middle burners leaving the others on so they get indirect heat, they usually take about 3-4 hours but they are delish.

Try taking some wood chips, soak them for an hour and then wrap in foil. Poke a few holes in them and throw it on the middle burner while heating. Once it starts smoking, turn off the middle and cook like you said. Not as good as full wood smoking, but adds a nice flavor.