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SPARERIBS

erez's picture

SPARERIBS (post #25641)

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I would like to learn the ultimate recipe for spareribs.
thanks.

Big_Daddy's picture

(post #25641, reply #1 of 29)

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Erez,

No doubt you'll get many responses to your query. Just remember that the ultimate spare rib recipe is still being sought, along with nirvana. Or is saying that being redundant?

BD

super_chef's picture

(post #25641, reply #2 of 29)

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You could'nt think of a better, less creative answer (a reciepe for example...).

MEAN_CHEF's picture

(post #25641, reply #3 of 29)

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I think you need to significantly increase your level of specificity. Are we talking bbq, grill, roasted, braised, American, Chinese with black beans, Tasmanian, pickled from Sri Lanka........
Describe what you think you mean and then we can, in all of our arrogance, tell you what you really mean.

Carolina's picture

(post #25641, reply #4 of 29)

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Hallelujah, raise the flag and praise the Lord, MC has found his sense of humor again. Now
b that's
the MC we all
i knew and luved.
Where have you been? Welcome home!

Big_Daddy's picture

(post #25641, reply #5 of 29)

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I'm sorry. I'll do better next time.

Smittyroo_'s picture

(post #25641, reply #6 of 29)

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He was just pullin' our chain with this MS stuff all along. I mean, she's such a sweet pleasant person and doing good things for humanity, hard to beleive she could double as MC. I'm sure there's not a mean feeling in her anywhere....

Jean_'s picture

(post #25641, reply #7 of 29)

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While you are waiting for a recipe maybe a little Chopin?

MEAN_CHEF's picture

(post #25641, reply #8 of 29)

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We want rock and roll.

Carolina's picture

(post #25641, reply #9 of 29)

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R & B, please. Nothing after "the day the music died", a.k.a. the day (actually it was a Sunday night) the Beatles came on the Ed Sullivan Show. (groan)

MEAN_CHEF's picture

(post #25641, reply #10 of 29)

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How's about a little Barry White?

Jean_'s picture

(post #25641, reply #11 of 29)

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How about some waitin' for my recipe blues??

Smittyroo_'s picture

(post #25641, reply #12 of 29)

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Thank You Jean, as a long time jazz fan that was a nice touch at this time of the morning.

Jean_'s picture

(post #25641, reply #13 of 29)

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Smitty, you were up past your bedtime! Here's another one just for you.

dixie_'s picture

(post #25641, reply #14 of 29)

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Barry White Rules!

Just got "All time Greatest Hits" from Amazon. In fact, I got it yesterday, and didn't have time to listen to all of it until today. It is wonderful.

Gretchen_'s picture

(post #25641, reply #15 of 29)

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Well, I will wade in with a generally reproducible good sparerib recipe.
Using either regular or baby back, I cut ribs apart, lay in roasting pan
fat side up, and bake at 350 for 45 minutes. Drain, put in a plastic bag with
BBQ sauce. When ready to use, put in pan and bake at 350 for another 30 minutes.
These are brown and relatively fat reduced!

Gretchen_'s picture

(post #25641, reply #16 of 29)

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Well, I will wade in with a generally reproducible good sparerib recipe.
Using either regular or baby back, I cut ribs apart, lay in roasting pan
fat side up,season with coarse black pepper
and bake at 350 for 45 minutes. Drain, put in a plastic bag with
BBQ sauce. When ready to use, put in pan and bake at 350 for another 30 minutes.
These are brown and relatively fat reduced!

Big_Daddy's picture

(post #25641, reply #17 of 29)

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Erez,

When I first posted my quip I was certain that there would be a flood of responses. Down south where my family is from a query such as yours would have resulted in so much squabbling that everything else would just grind to a halt.

Since that hasn't happened I'd be obliged to share my way (and it surely is just
i one
way). The attached recipe(s) require a smoker to produce the kind of ribs that you only used to be able to get at the local BBQ shack. If you don't have a smoker substitute a grill and use soaked hickory chips instead of the chunks.

Grill indirectly for an hour, uncovering to turn and baste with the mopping sauce every 15 minutes or so. After one hour slather on the finishing sauce and cook an additional 15 minutes to bake on the sauce.

Cheers,
BD

erez's picture

(post #25641, reply #18 of 29)

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Thank you very much.
Using your recipe I'll try cooking the ultimate spare ribs and then reach nirvana.

Judy's picture

(post #25641, reply #19 of 29)

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I got this recipe from Adam D. of the Counting Crows R&B group a few years ago. I dubbed the recipe Adam's Ribs. A gourmet cook will probably shudder at the thought of simmering ribs in Dr. Pepper, but they really are quite delicious.

Adam's Ribs

Pork country style spareribs
2 liter of Dr. Pepper (not diet)
2 tsp. Liquid smoke
Galic cloves, smashed
One onion, quartered
Your favorite .BBQ sauce

Put spareribs in large pot or Dutch oven.
Cover with Dr. Pepper, so that all ribs are
completely covered. Add liquid smoke, (a few
shakes), garlic cloves to taste (I sometimes
add a whole head of garlic for 12 country-style
spareribs) and onion. Bring to boil, then
simmer until ribs are tender.

Take ribs out and place in shallow pan, pour
BBQ sauce over all and turn ribs over to get
the BBQ sauce over all of the ribs.

Place in a 350º oven and bake until desired
degree of doneness.

The Dr. Pepper adds a sweet taste to the ribs
and they are very moist and tender. We also
use this recipe on the grill.

erez's picture

(post #25641, reply #20 of 29)

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Thanks Judy, I'll try your recipe asap.
erez

sunny's picture

(post #25641, reply #21 of 29)

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Best Ribs I've Ever Smoked

Meat: IBP Brand Loin Baby Back Ribs. 13/4 - 2 lb. Size. Membrane on the inner (Stomach) side removed. All excess fat trimmed.

Dry Rub: Mix all ingredients thoroughly and store unused in
a moisture proof container

1 Cup Sugar
1 Cup Non-Iodized Table Salt
½ Cup Brown Sugar (Dried out lightly by exposing on cookie sheet room temp. several hours, or slightly warmed
5 Tablespoons + 1 Teaspoons Chili Powder
2 Tablespoons + 2 Teaspoons Ground Cumin
4 Teaspoons MSG (Accent)
4 Teaspoons Cayenne Pepper
4 Teaspoons Black Pepper freshly ground (important)
4 Teaspoons Garlic Powder
4 Teaspoons Onion Powder

Sprinkle Meat 2 hours before cooking with rub and allow meat to come to room temperature. Do not over-season. A good overall dusting of the spices is all that's needed. The spices will become a nice red liquid coating after sitting for about an hour, if you used the proper amount.
Basic Cooking procedure: Smoke ribs in a "Water Pan" smoker i.e. Brinkman, or Weber "Smoky Mountain Cooker" (the best) Start Charcoal (7-10lbs.) and 4 chunks of White Oak and 2 chunks of Cherry wood (about the size of a tennis ball) at least 1 hour before cooking meat. All fuel should be started in a chimney style starter, no starter fluid and all the charcoal must be grey/white hot. Remove all bark from wood chunks, do not soak. Very little smoke will be visible. Don't worry about that you'll get the flavor. Use straight water in the water pan and keep it full during the entire cooking process. Control oven temperature of cooker by regulating the bottom vents only. Never, ever, completely close the top vent! If you don't have one, put a thermometer on your cooker. Cook ribs for 3 hours fairly cool at 225 degrees on rib racks. After 3 hours lift the lid for the first time, flip the slabs end for end, and upside down, and open all the vents on the smoker wide open. Temperature of the cooker should rise into the 250 to 275 degree range. Peek every ½ hour to monitor doneness. Ribs will be finished when fairly brown in color, and the meat has pulled down on the long bones at least ¾ of an inch. (usually another 1 or 2 hours) Remove from cooker and sauce both sides before cutting individual ribs. I like K. C. Masterpiece BBQ sauce sweetened even more. ( 5 parts sauce, 1 part Honey), and so do the Judges! This basic cooking procedure is probably the most important of all, and works very well with other meats as well. Forget about how much smoke is coming out of the cooker, if you've got the wood you like in there burning up cleanly, the flavor will be in the meat. Smoke is nothing more that a smoke screen, and any coming out of the top of the cooker is flavor lost!

Full-fledged's picture

(post #25641, reply #22 of 29)

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Sunny, thanks interesting wood thoughts, gonna try that.

Big_Daddy's picture

(post #25641, reply #23 of 29)

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I could be wrong but I think credit for the this recipe should rightly go to Mike Scrutchfield who won the prestigious title "Best Ribs in the Universe" at the 1993 American Royal Bar-B-Que contest as the Overall Grand Champion.

For the record I disagree, but hey! :^)

Cheers,

BD

Carolina's picture

(post #25641, reply #24 of 29)

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Yes, "The Man" does know his ribs! The history of a recipe is sometimes as important as the recipe itself. Thanks, BD.

sunny's picture

(post #25641, reply #25 of 29)

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Yes, you are right it is his recipe.. I couldn't remember his name I had the recipe stored in my own recipe file.. thanks for giving him credit where credit is due.. Thanks Big Daddy.. By the way I have a couple more recipes for ribs. Would you like them?

Big_Daddy's picture

(post #25641, reply #26 of 29)

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i By the way I have a couple more recipes for ribs. Would you like them?

One can never have too many recipes for ribs! Let 'er rip :^)

BD

sunny's picture

(post #25641, reply #27 of 29)

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Here is one of my favorites... I just love the grill basting sauce... Hope you enjoy these ribs Big Daddy.. sunny:-)

ADAMS RIBS

MARINADE
2 tbls. pepper
1 tbls. garlic powder
1 tbls. Creole seasoning
1 tbls. worcestershire sauce
8 pounds pork spareribs
Hickory wood chunks

*Combine first 4 ingredients; rub on all sides of ribs.

*Soak Hickory chips in water 30 mins.

Prepare charcoal fire in grill; drain wood chunks, and place
on coals.
Cook ribs, covered with grill lid, over medium coals (300 to
350) about 3 hours, turning ribs after 1 hour and basting
with Grill Basting Sauce after 2 hours. Turn ribs once more
after basting.
Serve ribs with The Sauce. Yield: 10 to 12 servings.

GRILL BASTING SAUCE
1\4 cup firmly packed brown sugar
1\4 cup worcestershire sauce
1\4 cup prepared mustard
3\4 cup ketchup
2 tbls. ground black pepper
2 tbls. dried crushed red pepper
2 3\4 cups red wine vinegar
1 3\4 cups water
3\4 cup dry white wine
2 to 4 tbls. salt

Combine all ingredients in a saucepan; cook over medium heat
1 hour. Yield: 6 cups.

THE SAUCE

1 tbls. butter or margarine
1\2 cup onion, finely chopped
1\2 tbls. minced garlic
1 cup ketchup
1\2 cup white vinegar
1\4cup fresh lemon juice
1\4 cup steak seasoning
2 tablespoons brown sugar
1 tbls. Cajun seasoning
2 tbls. liquid smoke

MELT butter in a large skillet over medium-high heat; add
onion, and cook, stirring constantly, until tender. Add
garlic and remaining ingredients; reduce heat, and simmer
about 15 minutes. Yield 2 1\2 cups.

sunny's picture

(post #25641, reply #28 of 29)

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Okay Big Daddy here is the other recipe for great tastin' ribs... Enjoy! sunny :-)

Rib Recipe



1 Cup Orange Juice
4 Tablespoons Grated orange peel (Approx. 2 oranges)
1/4 Cup Worcestershire Sauce
1 Tablespoon minced garlic
1 Tablespoon soy sauce
1 Pinch Crushed Red Pepper
1 + 1/2 Cup Honey

Baby back ribs or Spare Ribs, Membrane Removed

Combine first six ingredients and stir well to form marinade.
Place ribs and marinade into Zip-Loc Freezer bag and refrigerate overnight, turning

occasionally.
1-2 hours prior to cooking, remove ribs from marinade and place on dish.
Pour remaining marinade and honey into sauce pan.
Reduce marinade and honey mixture into a sauce by bringing to boil, allowing to simmer

for several minutes. Stir often. Allow to cool to thicken further.
Smoke ribs at 220-225 for 4-5 hours (internal of 200-205) over oak, pecan, and cherry

(or whatever you prefer).
Brush ribs with sauce prior to serving.
Serve remaining sauce on table.

This amount of marinade is best for 2 half-racks of pork ribs (about 2-3 lbs). Double or triple recipe for more ribs (ya can never have too much sauce).

kai_'s picture

(post #25641, reply #29 of 29)

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This sounds lame, but my fave recipe is lean pork ribs, attached, sprinkled w/salt and pepper, and baked @400?. The (thin) skin gets crispy, and the bones soften so you can suck out the marrow. LOL sounds like cavemen!

Mom is the master/mistress at this; I'd never attempt to compete. (The key seems to be ribs w/very little meat.) She's back in town, so I'll try to remember to ask. (Keyword: try)