How to cook ribs?

Waldo · Apr 4, 2009

Local store has "country style pork ribs" on sale. Cut into individual ribs. Mrs Waldo always puts them in crock pot,with sauce, cooks for 6-8 hours and serves. They taste good. But the meat falls off the bone,into the sauce. you have to eat them with a fork. That is the only way I have ever been around cooking ribs. I would like to know how others do it. I want to be able to pick them up and eat them with my hands, like you get them in a restaurant. We have a natural gas stove in the kitchen and a propane grill on the deck. Thanks for any advice. Waldo

Waldo · Apr 4, 2009

Local store has "country style pork ribs" on sale. Cut into individual ribs. Mrs Waldo always puts them in crock pot,with sauce, cooks for 6-8 hours and serves. They taste good. But the meat falls off the bone,into the sauce. you have to eat them with a fork. That is the only way I have ever been around cooking ribs. I would like to know how others do it. I want to be able to pick them up and eat them with my hands, like you get them in a restaurant. We have a natural gas stove in the kitchen and a propane grill on the deck. Thanks for any advice. Waldo

CAJUNLAWYER · Apr 4, 2009

Thee really isn't anything wrong with the way you just described

617fan · Apr 4, 2009

Put them on a hot grill and get the outside seared, then turn down the heat and baste on several layers of your favorite sauce. Keep turning and basting as the sauce carmelizes. Mighty fine eatin'.

handejector · Apr 4, 2009

Get a beer.

Let them "rest" outside the frig to get closer to room temp instead of being ice cold.

Get the grill HOT.

Put them on the grill meat down for a few seconds to sear just a bit, then turn one side OFF. Turn the bone down on the side that is OFF, turn the other side of the grill to low-medium, and close the lid. If you like wood chips, put them in now.

Get another beer.

Now, let them cook slowly, NO sauce.

If you like 'em crusty, once they are cooked SLOWLY, put the sauce and the heat to 'em, keep flipping periodically, and crust 'em up to suit ya. You want a thick SWEET sauce, NOT a vinegar sauce.

Take them off, get another beer.
You know what to do now.

Have napkins handy, or wear long sleeves.

"Sweet Baby Ray's" sauce is an EXCELLENT sweet sauce if you can find it.

handejector · Apr 4, 2009

I just noticed you said "cut into individual ribs". That is strange- have never seen them offered that way.
Ask them if they have racks that are NOT cut up. They will be much juicier if you grill the rack instead of individuals.
Around here, "country style" means much more meat than a normal rack, which is why I want them to cook slowly- to get done all the way thru without drying out and being cremated on the outside. The bone, being down, helps cook them.
After they are cooked, it is easy to cut between the ribs to separate servings. Just watch out for the hands grabbing for them.

Render beer first aid to anyone cut.

Keep the knife handy to defend your portion.

R-Tex · Apr 4, 2009

Like beer, do you HE?

CAJUNLAWYER · Apr 4, 2009

Originally posted by handejector:
Get a beer.

Let them "rest" outside the frig to get closer to room temp instead of being ice cold.
Get another beer
Get the grill HOT.
Get another beer
Put them on the grill meat down for a few seconds to sear just a bit, then turn one side OFF.Get another beer Turn the bone down on the side that is OFF, turn the other side of the grill to low-medium, and close the lid. Get another beerIf you like wood chips, put them in now.

Get another beer.

Now, let them cook slowly, NO sauce.
Get another beer-cause watching them is hot work
If you like 'em crusty, once they are cooked SLOWLY, put the sauce and the heat to 'em, keep flipping periodically, and crust 'em up to suit ya. You want a thick SWEET sauce, NOT a vinegar sauce.

Take them off, get another beer.
You know what to do now. Go to sleep

Have napkins handy, or wear long sleeves.

"Sweet Baby Ray's" sauce is an EXCELLENT sweet sauce if you can find it.

Fixed it for you big boy

handejector · Apr 4, 2009

Originally posted by R-Tex:
Like beer, do you HE?

It's a hot, dirty job, but somebody's gotta do it. One must remain hydrated to do it well.

Caj said:

Fixed it for you big boy

Thanks, Caj. Like all recipes, it has to tweaked for the individual. I promise you you wouldn't fall asleep when my ribs came off the grill till you had yo' share.

Capt Steve · Apr 4, 2009

Ah ribs, something we can all agree on. My specialty is Baby Back Ribs but this recipe works for any ribs you like. The key is to pressure cook them. That's right, you remember pressure cookers. Your mom had one and I know, it probably blew up at least once. Trust me, they don't do that anymore. Anyway back to the ribs:

Cut the full racks in half. Dust the ribs with garlic powder, cracked black pepper and Chinese Five Spice. Brush on your favorite BBQ sauce (I like to add a little bourbon to the sauce, your call).

Pressure cook them for 18 minutes (at sea level - add 10% to the cooking time for every 1,000 feet of elevation). Depressurize the cooker and gently remove the ribs. The meat will nearly be falling off the bone at this point. All of the grease and fat is now a liquid which remains in the cooker. Let the ribs rest for an hour or so and reapply your favorite BBQ sauce. Put them on a hot grill and turn them once or twice over the next 5-7 minutes. If you don't have a grill available the broiler or the oven will work. All you want to do is get them carmelized/crispy. That's it. Quite possibly the tastiest Baby backs you have every had.

My bride calls them "Pigsickles", as the meat just slides right off the bone,, no grease, no fat just a whole bunch of delicious. April thru October I cook them up one Saturday night a month for the local bar (Capt Steve's Rib night). Usually do 50 to 75 half racks with my special Baked/BBQ beans (that's a whole nuther recipe), and tater salad. I use my pay to buy guns and ammo (I had to tie this into the forum somehow). (o;

If anyone would like more info on pressure cooking let me know. I teach seminars and have written an extensive article on subject.

JohnK · Apr 4, 2009

"country style pork ribs"

I cook them all the time.

Probably sacrilege to some, but I par boil rib sections for about 40 minutes.

Get the grill hot , slather on some tomato based BBQ sauce (preferably with sugar), and just sear both sides.

The tender cooking is done with the boiling, the searing is for flavor, and texture.

I had a guy ,and wife over, that had won the Memphis in May BBQ contest. He damn near ate the whole plate of ribs. No apologizes were necessary for my cooking method.

I've never been able to grill them to doneness (a new word ?), (without boiling) without drying them out terribly.

Alpo · Apr 4, 2009

Around here, "country ribs" have nothing to do with ribs. They are sliced from a Boston Butt. Maybe 1 1/2 inch wide by 1 inch thick by about 8 inches long. Has a chunk of triangular-shaped bone at one end. Sometimes they are sold as "boneless country ribs" and all they are is a big chunk of meat.

I lay 'em out in a 9x13 cake pan, pour barbecue sauce over 'em, cover the pan with aluminum foil and put 'em in the oven at 325 for 2 or 3 hours. Don't have to be real precise. They cook and just sit there and simmer in the sauce and melted fat and get "fall off the bone" tender.

truckemup97 · Apr 4, 2009

Like Alpo said, our "country ribs" are almost all meat and no bone. I usually cook those in the crock pot.

True pork ribs should be hand rubbed with a good spice mix 12 - 24 hours before smoking. You folks east of Texas and Oklahoma have some learning to do.

handejector · Apr 4, 2009

Around here, "country ribs" have nothing to do with ribs. They are sliced from a Boston Butt.

Well, hey- it's Florida....

Probably sacrilege to some, but I par boil rib sections for about 40 minutes.

Pressure cook them for 18 minutes

Duhhh- if us crackers had all that, we'd cook up more than ribs.

True pork ribs should be hand rubbed with a good spice mix 12 - 24 hours before smoking. You folks east of Texas and Oklahoma have some learning to do.

Bull. We're on our third meal time you get the first one ready.

My way, the ribs can be done, store to plate(if ya use 'em), in 1-1/2 hours.

truckemup97 · Apr 4, 2009

Originally posted by handejector:
Bull. We're on our third meal time you get the first one ready.

My way, the ribs can be done, store to plate(if ya use 'em), in 1-1/2 hours.

You weren't going to eat anything from Rib Crib tonight, were you? 'Cause they fix 'em my way.

JohnK · Apr 4, 2009

Well, it makes sense that 18 min pressure cooker = 40 min of boiling.

I suppose we agree.............

These ribs ARE superb, you can catch them on sale for almost nothing.

ElToro · Apr 4, 2009

my local super had sweet baby ray sauce on clearance recently for $1 per bottle. i bought all they had.

i never had crock ppot ribs. sounds interesting. we just throw em on the grill with a drip pan anf an upright rack with coals on either side for an indirect heat cook. maybe 1.5-2 hours for big meaty beef ribs. while adding coals to either dside as it cooks down.

mwtdvm · Apr 4, 2009

Country ribs - higher up on the chest - as noted have more meat
Sliced from a boston butt which is actually the shoulder- more meat also.. not really ribs but most consumers don't know or care

Baby back ribs - younger pig Fine selection
more tender than spare ribs

Spareribs - midchest down to the sternabrae -less meat.. these you cook a whole slab or 1/2 slab at a time and these be the finger likin' kind. You slow cook 'em cause if you don't they can be a little tough..

everybody on the same page now?

Gutpile Charlie · Apr 4, 2009

OK, here's the way I do it.

I cook them on a propane grill outside. First, it is extremely difficult to cook them just "on the grill" without having flare ups, fires, burnt or charded BBQ sauce.

I always buy the "country style" ribs which are not in slabs but are cut into individual pieces.

I put them on a piece of aluminum foil and fold it into a "package" that keeps the juices inside. I put that on the gril for one hour on "low", what ever that means. At the end of an hour, I open the aluminimum foil and take out the ribs, apply a little sauce, and them "finish" them for maybe ten minutes on a low temp. I do this on the grill grate without the foil.

This way the ribs come out moist, but not burnt or "crispy".

bk43 · Apr 4, 2009

No smokers here? All these methods sound great but if you want ribs that'll make you want to slap your mama its gotta' be low and slow with wood. 250 degrees with apple and hickory chunks for 4, 4 1/2 hours. Throw in some sausage with 2 hours to go and ABT's(Atomic Buffalo Turds) at 1 hour to go and your set.

Takes longer but you get to drink more beer.

Bob

How to cook ribs?

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