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EroticySteve

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#1

Best Baby Back Ribs

08-19-2005, 08:09 AM

Everyone claims to make or sell the best Baby Backs. The ones I make are pretty damned good.

Does anyone have a good recipe and cooking process for tender yet firm ribs?

Slow cooking is the key, that I know.

How do you season them?

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#2

08-19-2005, 08:14 AM

Originally posted by EroticySteve

Everyone claims to make or sell the best Baby Backs. The ones I make are pretty damned good.

Does anyone have a good recipe and cooking process for tender yet firm ribs?

Slow cooking is the key, that I know.

How do you season them?

ask MartyVP from Prodinix

that dude can hook some bbq.
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corvette

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#3

08-19-2005, 08:36 AM

i have one:

wrap the ribs plain in tin foil and put in the oven for 1 hour at 450
after the hour, take them out, put barbeque sauce on them, rewrap them in the same or different tin foil and put in the oven for another hour at 450

thats it, the trick that i learned is that with ribs, the meat gets more tender the longer you cook them...much different than my past experiences with steaks

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gsimm33

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#4

08-19-2005, 08:37 AM

Here's my recipe for two racks:

1/2 cup molasses
1/2 cup honey
1 cup white vinegar
1 cup ketchup
3 cloves garlic, minced
1 onion, diced
2 tbsp butter
2 green chiles, or 1 habanero, or 1 chipotle (or any combo)
2 racks of ribs

In a saucepan, combine onion, garlic, and butter. Saute for 8 mins. Combine rest of ingredients, reduce on med-low for 20 mins.

Lay out two sheets of tinfoil long enough to cover each rack - lay out the ribs and LIBERALY season with salt. Position each rack meat-side down. Coat each with approx. 3/4 cup of bbq sauce. Wrap ribs tightly, bake in oven at 275 for 2 hours.

Transfer to medium-hot grill, bbq for 8 minutes each side, appying leftover bbq sauce to each side.

Slice up, serve with potato salad. Delicious.

Last edited by gsimm33; 08-19-2005, 08:38 AM.

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atom

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#5

08-19-2005, 08:41 AM

I usuall cook mine in the oven with a good rub at 250 for 4 hours. Then smoke the hell out of them on the grill for another 30 minutes with bbq on it. i'm at work so i dont have the rub recipe here but it rocks. Got it off some site where the dude won the kansas city rib cook off a couple years ago.

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PussyTeenies

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#6

08-19-2005, 09:24 AM

wankers!!

now i'm hungry.. i just eat..
i want to fire up my bbq now !!!

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363R

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#7

08-19-2005, 09:45 AM

I want my...Baby back, Baby back, Baby back, Baby back.. Chili's baby back ribs.
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EroticySteve

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#8

08-19-2005, 10:33 AM

I'm on Atkins, I'm down 15lbs since Internext so I have to do them as a dry rub without the sauce.

I've always done them tight wrapped in foil in the oven at 225 for 4 hours and then finished on the grill. The problem is that they were too tender. Yeah I know that sounds stupid but it's not cool when the bones fall out.

Does everyone remove the silverskin on the back before cooking?

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Nikki_Licks

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#9

08-19-2005, 10:45 AM

When I BBQ it is a long and slow process using minimal heat 5-6 hrs.
I cook on a smoker using Mesquite charcoal. (No flames)
I use this receipt on my chicken also.

I use white vinegar and sweet pickle juice mixed with seasonings for basting. I baste all the meat (front and back) with this solution through the slow process of cooking the meat.
The idea here is that the vinegar closes the pours of the meat allowing the moisture to stay inside the meat and the sweetness of the pickle juice just adds to the final taste.

Now for the BBQ sauce itself:
I use Bill Johnsons Mesquite or origional BBQ sauce, to this I add a few splashes of Worchestershire Sauce, Honey (a generous portion), a squeeze of lemon and some more sweet pickle juice.
(I purchase pickl juice from the pickle plant here in town).
The honey allows the BBQ sauce to carmelize on the meat giving it the gooey sticky good stuff we all love in BBQ.

Be sure to NOT fully cook the ribs before adding the sauce. Once you add sauce let it simmer for a couple of hours (always basting/front and back), Constantly basting will keep the meat moist and bake in that great flavor.

Final touch:
Lock the doors and gate to back yard because your neighbors will be wanting some of these good fixins.
Good Luck and Happy eating.

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#10

08-19-2005, 10:49 AM

mine are the best. i put 1 cup of water in the bottom of a pan. i put a "grated" pan on top of it and put a couple of racks of ribs on it. put salt and pepper on them. cover with aluminum foil and put in a 250 oven for 2 hrs. then take them out. uncover. put bbq sauce on. i use stubb's. don't put too much on. just enough to cover. then put back in the oven, uncovered, for 30 mins.
YUM!

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flirty

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#11

08-19-2005, 10:58 AM

the secret is in the sauce
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Sharky

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#12

08-19-2005, 11:06 AM

Check out www.sharky.com for my grilling and BBQ forum. I've posted my own recipe and there are quite a few others ont here as well.

You won't regret it!

The meat should be tender enough to bite away clean from the bone, without all of the meat falling off. You shoudl have a bit mak where the meat is.

:-)

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#13

08-19-2005, 11:17 AM

This thread is useless without pics!

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#14

08-19-2005, 11:23 AM

I would listen to sharky, he has shown he knows how to Q and takes it very seriously.
I will say that the sauce should not give them the sticky goeyness we love, it should be the cologen released from the bones that needs to be coaxed out.

I also remove the silver skin. I use a dry rub very liberally and I only sauce them when they are finished.

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Nikki_Licks

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#15

08-19-2005, 11:56 AM

Originally posted by After Shock Media

I will say that the sauce should not give them the sticky goeyness we love, it should be the cologen released from the bones that needs to be coaxed out.

Actually the goeyness is all part of the reciept, LOL.
I would love to cook some up for some time.. I'll bet you'll love'em.

Were always having a big cookout.

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Nikki_Licks

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#16

08-19-2005, 11:58 AM

[QUOTE=sharky]Check out www.sharky.com for my grilling and BBQ forum. I've posted my own recipe and there are quite a few others ont here as well.

Very cool site you have there sharky.

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#17

08-19-2005, 11:58 AM

Originally posted by Nikki_Licks

Actually the goeyness is all part of the reciept, LOL.
I would love to cook some up for some time.. I'll bet you'll love'em.

Were always having a big cookout.

Never one to turn down free food, so where ya at?
I am sure I would love them, but I still insist the cologen is key. It lubes up the meat fibers and really gives it that lip smacking goodness.

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Nikki_Licks

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#18

08-19-2005, 12:03 PM

Originally posted by After Shock Media

Never one to turn down free food, so where ya at?
I am sure I would love them, but I still insist the cologen is key. It lubes up the meat fibers and really gives it that lip smacking goodness.

Were always glad to add new people to the party. We are in the Phoenix area.
How about you? Anywhere close?

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#19

08-19-2005, 12:05 PM

Originally posted by Nikki_Licks

Were always glad to add new people to the party. We are in the Phoenix area.
How about you? Anywhere close?

Umm not really

I am way near the oregon border in California.

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Sharky

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#20

08-19-2005, 12:06 PM

[QUOTE=Nikki_Licks]

Originally posted by sharky

Check out www.sharky.com for my grilling and BBQ forum. I've posted my own recipe and there are quite a few others ont here as well.

Very cool site you have there sharky.

Thanks:-)

Sharky
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#21

08-19-2005, 12:08 PM

Here is a recipe Nicknamed BRITU - Best Ribs in The Universe:

http://www.sharky.com/forum/showthread.php?t=78

Sharky
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#22

08-19-2005, 12:16 PM

Yummy.

My greatgrandmother used to brown hers first to give them a little more flavor, then would put salt, pepper, garlic, dill, and sage all over them, bake them in the oven at 250 for an hour in a bain marie (place smaller pan with readied meat in it in a larger pan and fill the larger pan about halfway with water...creates great steam).

She would then cover the ribs with honey BBQ sauce, (more like a glaze than anything - sweet and just enough vinegar in the sauce to make it slightly tangy, no peppers of any kind because both she and I were allergic to peppers - I've since had allergy shots for them), and covered the pan with tinfoil and baked another hour at the same temp. Then remove foil and bake one last time.

Yummy.

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#23

08-19-2005, 12:29 PM

Mine go in the oven for an hour, pre-spiced and seasoned. Then the come out and go onto the barbecue, sauced and cooked to perfection.

I use no set recipe, there is no one way I always make them. I like diversity, so I season them differently pretty much every time. Sometimes I even marinade them for a few days in something or other.

Anyone ever try making Greek ribs? Using the same marinade as you do to make souvlaki, I'm telling you those ribs come out amazing that way.

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#24

08-19-2005, 12:30 PM

Originally posted by sharky

Check out www.sharky.com for my grilling and BBQ forum. I've posted my own recipe and there are quite a few others ont here as well.

You won't regret it!

The meat should be tender enough to bite away clean from the bone, without all of the meat falling off. You shoudl have a bit mak where the meat is.

:-)

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#25

08-19-2005, 12:30 PM

Hit me on ICQ, and I will tell you the very best way to make ribs and steaks.

Not for the general public.

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EroticySteve

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#26

08-19-2005, 12:38 PM

My ribs have always been pretty good. I have a hard time finding the balance between tender and totally destroyed or not tender enough. It's an art to get ribs to come out just right. F Chili's and their baby backs. They aren't that good. Their BBQ sauce is so-so at best.

Having spent 5 years in North Carolina I did get good with Pork. I'm a NC Easter BBQ champ. That is some of the best stuff. With the red pepper vinegar based sauce.

Smoking is something else. Before races and tailgates I'd spend all of Saturday smoking food. Salmon, Chickens, Ribs, Beef Briskets.

Can you tell I'm ready for the weekend?

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