What are some of your favorite rib recipes? People from the south speak up:) hehe. Meat that falls off the bone.
does Southern Southeast Alaska count? Pork Ribs as in Bar-B-Q?? or beef as in short or long? Or??
Actually, Cheese on a Plate, if the meat is falling off the bones it is overcooked. Ribs should have a little tooth to them, so that you are actually tearing the meat off the bone with your teeth.
Nan, being as he specified us folks from the south, it's a logical assumption he means pork ribs. Or so I'd read it.
Cooking ribs requires more than a recipe. There are techniques involved. Not everybody uses the same techniques, so it's a matter of personal taste. And, in places like Mephis, there's actually a war being fought, brother against brother, over technique. But, FWIW, here's my approach.
First off, I always remove the membrane from the backside of the ribs, as it helps them absorb any flavorings used, and cook more evenly. I then rub the rack with a little oil, and coat it liberally with a dry rub. This is done at least an hour before I kick off the grill.
I use my off-set cooker to actually hold the fire, which consists of mixed charcoal and hardwood. The ribs go in the main cooker, where the off-set heat maintains them at about 225-250F. It'll take about 2 1/2 hours for baby backs, maybe three for spares, at that temp.
Half hour before they're finished I brush them with my home-made sauce. Idea is to have the flavor cook in and form a glaze, but not have the sauce caremalize to the point it's burnt and crisp. The rack is taken off the fire, wrapped in foil, and allowed to rest another half hour before serving.
I will share my rub recipe with you, but not my sauce---which is as secret as my chile recipe.
Dry Rub For Meat
4 tbls salt
1 tbls celery salt
2 tbls black pepper
2 tbls ancho chili powder
1/2 tbls cayeene powder
1/2 tbls white pepper
3 tbls smoked paprika
1/2 tbls garlic powder
1/2 tbls dried lemon peel, powdered
1 tbls dry mustard
Mix all ingredients to well blended and store in an airtight container. Sprinkle generously on meat before smoking or slow cooking.
Nan, being as he specified us folks from the south, it's a logical assumption he means pork ribs. Or so I'd read it.
Cooking ribs requires more than a recipe. There are techniques involved. Not everybody uses the same techniques, so it's a matter of personal taste. And, in places like Mephis, there's actually a war being fought, brother against brother, over technique. But, FWIW, here's my approach.
First off, I always remove the membrane from the backside of the ribs, as it helps them absorb any flavorings used, and cook more evenly. I then rub the rack with a little oil, and coat it liberally with a dry rub. This is done at least an hour before I kick off the grill.
I use my off-set cooker to actually hold the fire, which consists of mixed charcoal and hardwood. The ribs go in the main cooker, where the off-set heat maintains them at about 225-250F. It'll take about 2 1/2 hours for baby backs, maybe three for spares, at that temp.
Half hour before they're finished I brush them with my home-made sauce. Idea is to have the flavor cook in and form a glaze, but not have the sauce caremalize to the point it's burnt and crisp. The rack is taken off the fire, wrapped in foil, and allowed to rest another half hour before serving.
I will share my rub recipe with you, but not my sauce---which is as secret as my chile recipe.
Dry Rub For Meat
4 tbls salt
1 tbls celery salt
2 tbls black pepper
2 tbls ancho chili powder
1/2 tbls cayeene powder
1/2 tbls white pepper
3 tbls smoked paprika
1/2 tbls garlic powder
1/2 tbls dried lemon peel, powdered
1 tbls dry mustard
Mix all ingredients to well blended and store in an airtight container. Sprinkle generously on meat before smoking or slow cooking.
You gotta check out this great recipe. You cook this for about 8 hours in a slow cooker. this is on kraft's site (creamcheese.com)
Braised Tomato Spareribs
Prep Time: 5 min
Total Time: 8 hr 5 min
Makes: 4 servings
2 lb. pork spareribs, cut into single-rib or bite-size portions
2 cans (14-1/2 oz. each) diced tomatoes, undrained
1/4 cup KRAFT Sun-Dried Tomato Dressing
1 Tbsp. soy sauce
1 tsp. garlic powder
4 cups hot cooked instant white rice
PLACE ribs in slow cooker. Add tomatoes, dressing, soy sauce and garlic powder; cover with lid.
COOK on LOW for 6 to 8 hours (or on HIGH for 4 hours). Skim fat from top of sauce; discard fat.
SERVE ribs and sauce over the rice.
Braised Tomato Spareribs
Prep Time: 5 min
Total Time: 8 hr 5 min
Makes: 4 servings
2 lb. pork spareribs, cut into single-rib or bite-size portions
2 cans (14-1/2 oz. each) diced tomatoes, undrained
1/4 cup KRAFT Sun-Dried Tomato Dressing
1 Tbsp. soy sauce
1 tsp. garlic powder
4 cups hot cooked instant white rice
PLACE ribs in slow cooker. Add tomatoes, dressing, soy sauce and garlic powder; cover with lid.
COOK on LOW for 6 to 8 hours (or on HIGH for 4 hours). Skim fat from top of sauce; discard fat.
SERVE ribs and sauce over the rice.
I don't use a slow cooker; or at least not in the traditional ways.
But if I were going to make that recipe, to avoid having mush, I would either use pork country ribs or beef short ribs. Even then, after cooking for 8 hours, their texture will leave a lot to be desired, IMO.
But if I were going to make that recipe, to avoid having mush, I would either use pork country ribs or beef short ribs. Even then, after cooking for 8 hours, their texture will leave a lot to be desired, IMO.