Ribs

[Ronin]

Alright, I'm still pissed!

I went to market and got some ribs...they looked good and all, but when I grilled them they turned out all tough and chewy.

What is the best "cut" to look for in ribs?

Give, ya knowitalls.

:whup:

[Legs]

Did you buy side ribs or back ribs? I find back ribs are the most tender. Also, best cooked on low for a long period of time. Did you use a marinade or anything?

[freemonkey]

I use pork ribs and boil them first in a large pot of water & the juice of 3, 4, 5 lemons for a half hour to hour. That way you don't have to grill them all day, and the meat just falls off the bone.

Thanks, now I want me some ribs.

[Dingfod]

1. Remove membrane on the back of the ribs.
2. Bake at 375 degrees for 1-1/2 hours (or cut baking time to 1 hour plus 30 minutes on the grill)
3. Then apply sauce if desired. (http://www.diynetwork.com/diy/lc_grilling_barbecue/article/0,2041,DIY_14007_2275853,00.html)

I've managed to BBQ some great babyback ribs on the grill, using fairly low heat for a long time, turning frequently. The oven method works more consistently.

[RevDahlia]

I concur with my honorable colleagues. Ribs to not take kindly to high-temperature grilling, as they're pretty tough and riddled with connective tissue. Low and slow is the name of the game. Baby back ribs, while tenderer than regular spare ribs, are also a lot leaner and more likely to get dry on you. Spare ribs on the grill, baby backs in the oven is probably a good rule.

I have never produced a really dynamic rib on a grill, but my oven-baked ones are always a hit. I keep the oven temp extremely low, to mimic conditions inside a barbecue smoker. Here is how I do it.

RevD's Heretical Teriyaki-Esque Fake BBQ Ribs
You need:
An entire head of garlic, peeled and chopped
1 c olive oil
Juice of 1 lemon
1/4 c honey
1/2 c soy sauce or tamari
1/4 c hoisin sauce (optional but very nice)
Cayenne, S&P

2 racks baby back ribs

You do:
Combine first 7 ingredients. A blender or food processor is very helpful for this; that way you won't have to chop all that garlic. Use the resulting marinade to coat ribs. Reserve some marinade for basting. Let ribs sit for at least a day; 2 is better.

Preheat oven to 300. (Yes. This will take quite awhile, but I promise it is worth it.) Park ribs in a roasting pan, put them in the oven, and bake for about 4 hours, basting every so often. They are done when one rib will separate very easily from the rest of the rack and almost all of the fat is rendered.

I find it is better to err slightly on the side of overdoneness. The oven isn't really hot enough to turn your ribs into jerky unless you completely forget about them, but if you undercook them they will be tough.

The marinade is entirely a matter of taste, but if you decide to go the more traditional route -- meaning a dry spice rub and a tomato-based sauce -- save the sauce for the very end. Do not baste with it, or it will scorch and make you unhappy.

[Skep]

Spareribs are the only True Ribs. A full rack of pork spareribs (at least 11 bones, brisket and skirt intact) weighing 12 lbs. should spend no less than 4 hours over low, indirect heat using a covered kettle grill.

Don't do like this guy did --> http://img85.exs.cx/img85/7065/bbqfire8ye.gif

[TomJoe]

Definitely have to be pork.

And smothered in apricot sauce.

http://images.amazon.com/images/P/B00032CJ72.01-A3CDPEGSIQM61V._SCLZZZZZZZ_.jpg

[RevDahlia]

Definitely have to be pork.

Amen. Beef ribs are nasty.

[Ronin]

Okay...firstly, thanks for all of the great insight.

This was my first try with ribs and apparently I was, in fact, this guy:

http://img85.exs.cx/img85/7065/bbqfire8ye.gif

I've just mastered steak, burgers, dogs and chicken on the charcoal grill and was looking to expand my horizons (spontaneously at market) with ribs.

Looks like I will try pork spareribs with my weber kettle grill instead of the converted gas grill I used Monday (I gutted the burner out of an old shallow gas grill).

For my next trick I think I will try shrimp. I imagine I'll need a good marinade and a new thread.

Thanks again, everyone.

:bow:

[lady cop]

find paul prudhomme's recipe for 'barbecued shrimp'. he had a cookbook somewhere. that recipe is decadent and fabulous and unhealthy as hell.it has lots of butter! god it's GOOD!

[Ronin]

find paul prudhomme's recipe for 'barbecued shrimp'. he had a cookbook somewhere. that recipe is decadent and fabulous and unhealthy as hell.it has lots of butter! god it's GOOD!

http://www.outofthefryingpan.com/cookbooks/images/seasoned.america.jpg

Chef Paul is the poster child for good eats.

I am SO there!

:2thumbsup:

[Beth]

If I cook ribs for my family (I do not eat pork), I either buy riblets or baby back ribs. The riblets, I sprinkle liberally with both a low sodium lemon pepper powder and a low sodium garlic pepper powder, drizzle with olive oil and cook the heck outta them till they brown. They always turn out tender for me. The baby backs, well, depends, I usually do the same if I am short on time. I cut them up into sections of a couple of ribs and make sure I coat the ribs well in olive oil after seasoning. I usually bake them in the oven. As long as I do not over cook, they are fine. If I have time, I will either put baby backs or regular pork ribs in the crock pot to simmer for several hours before baking or grilling. Oh, about 15 minutes before completely done, I coat with ample BBQ sauce. :)

My husband and kids seem to prefer the riblets, FYI. I suppose they are more fun to eat.