Recipes for ribs.....?

salsachinita · Posted: Tue Jul 06, 2004 7:55 am Post subject: Recipes for ribs.....?

One of the things I miss most about the States would be ribs.

Big, juicy serves of ribs, in some kind of marinade....yummmm 8) !

Anyone got recipes here for me to try....?

I would love a true Americana version 8) !!!!!!

squirrel · Joined: 11 Jun 2004 Posts: 96 Location: Bucharest, Romania

we just fry them ribs... or make a beans dish (boil the beans in water, add some spices and a little flour, let teh water more or less evaporate and put parsley) and serve them together...

peachexploration · Joined: 10 Jun 2004 Posts: 61 Location: Florida

Memphis, Tennessee is said to be one of THE PLACES to have ribs. Here are a couple of recipes:

List of Ingredients
3 pounds Racks baby back ribs
2 teaspoons Salt
2 teaspoons Coarse ground black pepper
Apple Juice for Basting
1 cup Red wine vinegar
2 cups Onion, chopped
2 cloves Garlic minced
1/4 cup Mustard, yellow prepared
1/2 cup Brown sugar, packed
2 cups Ketchup
2 Lemons, thinly sliced
1 teaspoon Louisiana hot sauce

Trim as much fat as possible from ribs. On bone side, work knife tip beneath membrane that covers bone until finger tips can be worked beneath rack membrane, loosening enough to get firm grip. Then peel membrane off rack. With paring knife, scrape any fat away from bone. Sprinkle ribs on both sides with even, light coating of salt and pepper. Place ribs, bone-side-down on grill. Grill over low fire 1 1/2 hrs, turning every 15 to 20 minutes, replenishing fire as necessary.

For a Dry Rub use recipe here:
Directions:

6 pounds spare ribs
1 3/4 cups cider vinegar
1 3/4 cups apple cider
4 cloves garlic, peeled and minced
2 bay leaves
3 tablespoons Louisiana-style hot pepper sauce
1 tablespoon salt
3/4 cup BBQ Rub, :arrow: Here
3 cups wood chips
Vinegar Sauce, recipe follows, optional

Your ribs may already be trimmed, or you can ask the butcher to trim them. To do it yourself, place the ribs meat-side up on a cutting board. There is a line of fat at the base of the ribs; cut along it to remove the cartilaginous rib tips. Turn the meat over, rib-side up. Cut off the flap of meat on the inside of the ribs. (The reason to remove these pieces is that they will burn, well before the ribs are done. You can season them and grill them over direct heat for about 15 minutes, turning once. They are delicious.) With the rib-side up, finesse a sharp knife under the tough membrane that covers the bones. Working from one rib to the next, pull the membrane off the rib. (For a better grip, grab the membrane with a paper towel.) The membrane may tear and you may have to start over, but be patient ?removing the membrane allows the spices and smoke to penetrate the ribs, and makes the ribs much more attractive and easy to eat.
In a shallow, non-reactive pan large enough to hold the ribs, mix together 1 cup cider vinegar, 1 cup cider, garlic, bay leaves, 2 tablespoons hot sauce and the salt. Put the ribs in this marinade, turn to coat, cover with plastic wrap and refrigerate for at least 8 hours and up to 16 hours, turning once during this time.

Remove the ribs from the pan 2 hours before you are going to grill and pat dry. Discard the marinade. Sprinkle the ribs all over with 1/2 cup of the rub, patting it on with your fingers. Cover and refrigerate for about 1 1/2 hours. Remove the ribs from the refrigerator and let sit at room temperature for 1/2 hour before grilling.

Mix the remaining 3/4 cup cider vinegar, 3/4 cup cider, and 1 tablespoon hot sauce. You will apply this mixture to the ribs once every hour or so with a spray bottle, a barbecue mop, a pastry brush or a long-handled spoon.

Soak about 3 cups of wood chips (hickory, oak or apple) for at least 1/2 hour in cold water.

Prepare a charcoal fire or preheat a gas grill for indirect grilling over low heat. Drain and add 1 cup of the wood chips.
Grill the ribs, covered, until they are crispy, and the meat has pulled back from the bone, 3 to 4 hours, depending on the heat of your grill. Spray or baste the ribs with the vinegar-cider mixture every hour, and turn them once during grilling. Don't forget to add more wood chips?nd, if using charcoal, more coals?s needed (check every hour or so). You should have enough soaked wood chips for about 3 hours of cooking time; if your ribs take longer, you will need to soak more chips.

If the ribs are done before you are ready to eat, wrap them in heavy-duty aluminum foil and leave them over very low, indirect heat for up to 1 hour.

Remove the ribs from the grill, spray or baste with any remaining basting liquid, and sprinkle with the remaining the 1/4 cup of rub. Serve as is, or with Vinegar Sauce. [/url]

salsachinita · Posted: Tue Jul 06, 2004 2:50 pm Post subject:

Yum......thanks, sweetie :D !

dancin_feet · Joined: 21 Jul 2004 Posts: 12 Location: Brisbane, Australia

You don't have Lonestar Steakhouses down there in Melbourne, do you? The best ribs ........ :twisted:

salsachinita · Posted: Wed Jul 21, 2004 5:03 am Post subject:

dancin_feet wrote: You don't have Lonestar Steakhouses down there in Melbourne, do you? The best ribs ........ :twisted:

:shock: Really...? As a general rule, chainstores/eateries don't do that well in Melbourne. We are supproters of individual business/stores/eateries, especially when it comes to food.

I believe all the Lonestars shut down last year :? ..........

tj · Joined: 10 Jun 2004 Posts: 39

Hey Peach,

I've got a question about direct heat and ribs. Every time I've tried this method, it's still too hot (even at the lowest settings), so a lot of the fat still hasn't melted off yet. I've always wanted to try a smoker instead, but in the meantime, the only method that seems to work well for me is to parboil them, and then finish it off on the grill.

Even oven cooking them left them imperfect.

But I must admit that I'm a big fan of dry rubs.