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Old 05-05-2004, 10:53 PM   #1
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I want my baby back...

Mothers Day is fast approaching, and since it'll almost be the weekend I come home from college, I've decided to make baby back ribs for my mother, a long-deprived rib fan who can't grill to save her life, god bless her. Coincidently, the local Acme has baby back ribs (two racks in a cryovac bag) for $3.99/lb. More than I'd usually spend for any meat, but this is a gift, after all.

Now, I was going to follow Alton Brown's broiler-braised recipe from "Pork Fiction"... But it came to my attention today that the family oven's broiler no longer works. Thanks, dad...

This leaves me with five methods of applying heat to the meat:

1. Ol' Smokey, a flare-up prone but nonetheless reliable Charbroil propane grill. Does a beautiful job of carmalizing meat with those flare-ups, actually, especially if you've got a good amount of garlic and herbs on the surface to carmelize. Can't take your eyes off it, though.

2. A pair of Farberware open-hearth broilers. They do the same job as the grill, but indoors. No way to control the heat.

3. The gas stovetop, with the usual assortment of stock pots, saucepans, and skillets, both iron and stainless.

4. The oven. Gas again, and quite reliable.

5. A collection of slow cookers dating to the early '70s, in varying sizes.


There's also a complement of blowtorches and welders in the garage, and the fireplace, but I'm kind of fond of my eyebrows and forearm hair.

And so I put this question to you, my fellow foodies: How the hell am I going to cook these ribs? :?

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Old 05-06-2004, 12:34 AM   #2
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The grill of course! Well.... half way. I'll assume that the ribs have no sauce and are not cooked yet. If so, then simmer them in water for 45 minutes (depending on the amount you have... etc.) then take them to the grill and put them on low heat. Rub your preferred spices on before the grill. Cook for 10 minutes and rub your BBQ sauce on them. Wait 3-5 minutes while the lid is closed. Then flip them and rub the BBQ sauce on the other side. Close the grill and wait 3-5 minutes again. Take them off the grill and serve!
Boom badda bang... great ribs! :D
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Old 05-06-2004, 02:27 AM   #3
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i agree with sushi, you need to cook your ribs in a liquid to get them tender before you grill them. this way, they shouldn't get overly charred since you're just getting that "grilled flavor" at the end. you could even use beer or some other flavoring for your liquid to give it more depth as well.
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Old 05-06-2004, 03:26 PM   #4
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I bake mine in the oven at 200* with sauce on them, -maybe 1.5 hours until done. Then I finish them on the grill with some more bbq sauce. mmmmm
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Old 05-06-2004, 05:38 PM   #5
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We had a recipe that was lost in 1992 in a hurricane in Hawaii. Recently found out that my mother outlaw had copied it when she was out there the year before. It's a good one. I don't know where we got the recipe originally, but we never had any leftovers. 8)


Ono Ono Spareribs

2 tablespoons olive oil
1 large onion; chopped
2 cloves garlic; minced
1 cup bottled chili sauce
1/2 cup lemon juice
1/3 cup molasses
3 teaspoon dijon mustard
1 teaspoon dark rum
2 lbs spareribs

Saute chopped onion and minced garlic until onion turns golden and
translucent, about five minutes.
Lower heat and add remainder of sauce ingredients, except for rum.
Cover and let simmer, stirring occasionally, for about twenty minutes.
When almost done slowly stir in dark rum.
Makes about 2 1/2 cups.

Boil spareribs for thirty minutes and let cool. Then soak ribs covered with
sauce, in the refrigerator, for four or five hours; turning once in a
while. Bake ribs in sauce or do on the grill, basting occasionally, until crusty.

My wife says she bakes them about 350 degrees F.

wolfie
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Old 05-06-2004, 11:48 PM   #6
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Thanks guys! :)

Looks like I'll mostly be able to follow that recipe, just substituting the grill for the broiler. I should've thought of that myself... :oops:

Uhm... Anybody know what's in Jalapeño Shake? I know they don't see it here.
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Old 05-09-2004, 02:37 PM   #7
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Mmm.... Ribs.

Too sweet for my taste, but they were awful tender. The women in the family loved them, so mission accomplished.

Thanks again. :)
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Old 05-15-2004, 10:35 AM   #8
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It's chilly and rainy here in the outback of Ohio but I thought I'd try (for the five millionth time) to make fall-off-the-bone ribs. My cousin swears up and down that marinating the ribs in orange juice and lemon juice for a few hours helps break apart the tough fibers. Anybody ever hear this? I haven't tried it yet cuz I don't want to waste perfectly good orange juice! For the sauce, I've become a big fan of Sweet Baby Ray's. Probably one of the better commercial BBQ sauces. :)
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Old 05-15-2004, 01:07 PM   #9
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Sweet Baby Ray bbq sauce ROCKS! Thats my favorite to. I like the spicy kind.
I think the acidity does break down the meat.
I used to marinate porkchops in apple cider. They always turn out good.
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Old 05-15-2004, 03:25 PM   #10
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I really like Sweet Baby Rays too!

BUT.... I found a sauce BETTER!!!!

It is Famous Daves BBQ. http://www.famousbbqsauce.com/mailorder.html

They have a restraunt close to me. And it is the BEST BBQ I have EVER slapped my tounge on!!!
The "Rich & Sassy" with the blue label is the most popular... and I think the best. They also sell the sauce in the grocery stores here too.
I hope you guys get to try it!!! :D
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