The 4th of July is almost here, so I thought I would share a recipe for ribs a good friend gave our family long ago, and it has been in the family ever since. Here it is: First, if you get ribs from a place where they are absolutely superb, using a rub is not recommended if you want the natural flavor of the ribs. At most, maybe use something like Pappy's and after rubbing it in, let it sit for 30 to 60minutes. If, however; you have any questions about the quality of the ribs, then use a rub of you choice, and if you do, I would recommend a mild one. Cover, but dont smother, both sides of the baby back ribs with BBQ rib rub of choice. Then place ribs meat side up in ceramic or glass baking pan. Pour one of the following beers: Samuel Adams Cream Stout, Guinness Draught, Fuller's London Porter or Taddy Porter, Young's Double Chocolate Stout(these all work superbly!), or whatever your favorite dark beer is into pan, an inch deep. Do use anything other than dark beer, anything else will ruin the ribs. Next, cover with aluminum foil and let the ribs sit for 60 minutes to at the very most 90 minutes, 60 minutes is more preferred. Preheat your oven to 320. Bake ribs in the pan, with the beer, covered with the foil for two and a half hours. Turn off heat. Let ribs remain in closed oven for another hour. MAKE SURE YOU HAVE OUR BBQ READY before that hour is up. If you chose not to use a BBQ rub, then your next step is cooking the ribs on each side for no more than 2 minutes on the BBQ. If you choose to use a rub, braise ribs over hot BBQ grill. Do this about three minutes on each side. While the bone side is up, put on your favorite BBQ sauce, a great favorite out here in California is "The Original Waterloo", which is hard to find. Turn the ribs over, put more sauce on the meat side. There is no right or wrong way as to how you do this, if you like a lot of sauce, then just slather it on. Whether you have great ribs that don't need any sauce or rub to whether you like to drawn them in sauce, one thing is for sure, these ribs will have meat falling off the bone, it is so tender and juicy! ***Let me know how it works out. I suggest if you like this recipe, try a trial run before cooking for friends and family on the 4th. The first time is always the hardest. If you like this recipe, let me know. Thank me with a rep point if you would like. If you think it sucks, just say so.
Cooking ribs in the oven is a sin. Adding beer to flavor ribs is a sin (steaming ribs, seriously?!?). The only way to properly cook a rack of ribs is in a smoker at 250F for 5-5 1/2 hours using either hickory or apple for the smoke, using a rub, and mopping every 45 minutes to hour. Bottom line, a rack of ribs without a smoke ring is GARBAGE.
Lips, This is over the top.. I need some rib help. Can you call me? My number is 555-555-5555 After 5:55pm would be great.
Just thought I'd give this thread a lil bump... since it's relevant to our holiday next week. Mmmmm, ribs. *smacks lips*
there is a recipe for jack daniels ribs, tgi fridays used to do it but they stopped but JD sauce on ribs is amazing. Dont know how to do it now but it could involve basting the ribs with jack daniels which tastes good as a whiskey
My recipe is very similar, only a few differences: The rub I use is of my own design, but it relies heavily on Brown sugar, chilli powder, hot salt, and cumin. I ALWAYS allow the rubbed ribs to "rest" for at least overnight with the rub on. I use an electric roaster to steam the ribs, but I don't let them cook forever, when you can see the ends of the rib bones turn bleachy, they're very close. I also use a rack to keep them out of the steaping liquid. But this is NEVER beer. I use whiskey, water, and Worcestershire, with a very small amount of liquid smoke. Then fire up the grill and burn on the sauce baby!
I have heard of people boiling ribs in orange juice for a few hours, and then cooking them. I am so looking forward to getting a smoker, where I live we are also blessed with the best ribs on earth, Pappys! I also like to get some flown in from Charlie Vergos in Memphis if I am in the mood for charcoal smoked!
