Barbecued Ribs - Calgarypuck Forums - The Unofficial Calgary Flames Fan Community

prarieboy · 06-20-2007, 09:26 AM

I've been trying to perfect a Barbecued Rib recipe but I can't get that fall off the bone thing going on.
Basically I season pork back ribs lightly with seasoning salt and some pepper before cooking them in the oven for 45 minutes at 200, then turn up the heat to 350 for another 20 minutes. Remove from oven, coat with sauce and cook on the barbecue for about 4 minutes a side on medium heat. They come out pretty tasty but I'd like to try some thing new.

Any suggestions on killer rib recipes?? Any one working at Tony Roma's care to share??

GoinAllTheWay · 06-20-2007, 09:38 AM

Never worked at Tonys but I did work at Earls and as far as I'm concerned, they are the best in the city. The trick with pork ribs is they need to be tenderized n the worst way. Two ways to go about it. Earls way: They would make a thin sauce made out of some Kraft (yes, Kraft) BBQ sauce thinned out with water and other spices and they boil the ribs in that mixture for about an hour before letting it marinade over night I think. That would pre-cook the ribs and tenderize them at the same time. When a plate was ordered, they would then brush with BBQ sauce and chuck them in an oven until browned. My mother actualy gets pretty dam close to the same result simply by pressure cooking the ribs in water for like 30 mins or something prior to marinating in BBQ sauce and then finnaly onto a BBQ. Not quite the same result as Earls but really dam close. Makes DYNAMITE leftovers. My only beef with the pressure cooking method is you do lose some flavour due to boiling water. You could maybe compensate by adding some beef broth or something to the pressure cooker water, if you can do that that is. Whichever method you use, you will get the fall off the bone results.

GreenTeaFrapp · 06-20-2007, 09:39 AM

You're not cooking them long enough at low heat. Try 225 for at least 2 hours and then grill them.

Tron_fdc · 06-20-2007, 09:39 AM

Boil 'em first, then roast them. My mom used to do that, and they come out ultra juicy, and not dry like conventional baking.

Cowperson · 06-20-2007, 09:40 AM

I think if you boil/simmer them first, then baste them and throw them on the barbecue, you'll find the meat will fall off them in the manner you want.

If you can find the Santa Fe Grill recipe for barbecued ribs, you'll be in heaven . . . .

Cowperson

Frank the Tank · 06-20-2007, 09:49 AM

I boil mine for about 10 minutes and then BBQ them on medium to low heat. Seems to work quite well.

prarieboy · 06-20-2007, 10:06 AM

Sounds like Boiling is the way to go. I'm gonna try the 2hr in the oven as well. I love Ribs

Once again, thanks CalgaryPuck!!!!!

Slava · 06-20-2007, 10:19 AM

The key with any BBQ though is long cooking over lower heat. The post above that says 225 degrees is basically dead on. You want to cook over the lower heat for a long time to loosen the meat up in general and make tough cuts of meat more tender.

If you are going to use a sweet sauce I would put it on in the last few minutes. Sugar burns really easily and the less contact it has with the flames the better.

BlackArcher101 · 06-20-2007, 10:32 AM

Yep, boiling is the way to go. Then I cook on low heat for quite a while on the BBQ. Then I crank her to high for a bit to get a nice charred outside... mmmmm

HelloHockeyFans · 06-20-2007, 10:33 AM

This reminds me of the show License to Grill on Food Network. Lots of handy BBQ-ing tips on that show!

Cowperson · 06-20-2007, 10:36 AM

I'm pretty sure Mrs. Cowperson boils ribs for many, many hours . . . . then a fairly quick grilling . . . . . as called for in the Santa Fe recipe.

Absolutely delicious and a big hit with guests.

Cowperson

North East Goon · 06-20-2007, 10:47 AM

I would eat BBQ'd ribs every day, except for the little problem of a massive coronary!

moncton golden flames · 06-20-2007, 11:34 AM

It never hurts to let them marinade overnight after you boil/bake them. I prepare my ribs the day before I eat them, and set them in the fridge to marinade overnight. The day of, is simply to BBQ them.

icarus · 06-20-2007, 11:47 AM

Beef ribs > pork ribs. Let the debate begin!

guzzy · 06-20-2007, 11:53 AM

Quote:

Originally Posted by GoinAllTheWay

Never worked at Tonys but I did work at Earls and as far as I'm concerned, they are the best in the city. The trick with pork ribs is they need to be tenderized n the worst way. Two ways to go about it. Earls way: They would make a thin sauce made out of some Kraft (yes, Kraft) BBQ sauce thinned out with water and other spices and they boil the ribs in that mixture for about an hour before letting it marinade over night I think. That would pre-cook the ribs and tenderize them at the same time. When a plate was ordered, they would then brush with BBQ sauce and chuck them in an oven until browned. My mother actualy gets pretty dam close to the same result simply by pressure cooking the ribs in water for like 30 mins or something prior to marinating in BBQ sauce and then finnaly onto a BBQ. Not quite the same result as Earls but really dam close. Makes DYNAMITE leftovers. My only beef with the pressure cooking method is you do lose some flavour due to boiling water. You could maybe compensate by adding some beef broth or something to the pressure cooker water, if you can do that that is. Whichever method you use, you will get the fall off the bone results.

agreed

Earls has the greatest rack of ribs I have ever had in Canada. Montana has some great places as well.

guzzy · 06-20-2007, 12:01 PM

Do not ever tell a southern American you are boiling ribs. Boiling and then grilling ribs are not barbecued ribs, they are boiled and grilled ribs. Big difference.

The only way to do them is to smoke them. You don't need a smoker, a regular BBQ (grill) will work. Put the wood chips in water for a min. 30 minutes. Wrap the wet chips in tinfoil, poke a few holes. Turn one side of grill on high and place the foil pack directly on the burner (not on the grating). Give ten minutes for the smoke to come out of the pack, turn to medium heat and put ribs on grating opposite the pack.

Ribs should be prepared in a rub first, not BBQ sauce. Do not put BBQ sauce until the last 15 minutes. Look up recipes for different grill rubs. After at least two hours of smoking (should be closer to 4), turn off the heat under the pack, turn on the heat under ribs, put the bbq sauce on and just sear the meat for a few minutes each side to "crust" the BBQ sauce onto the meat. This will give you fall off the bone tender true "BBQ" ribs, not boiled and grilled ribs. Although I had no idea Earls were boiled and baked, those things are amazing.

redforever · 06-20-2007, 01:15 PM

Quote:

Originally Posted by guzzy

Do not ever tell a southern American you are boiling ribs. Boiling and then grilling ribs are not barbecued ribs, they are boiled and grilled ribs. Big difference.

The only way to do them is to smoke them. You don't need a smoker, a regular BBQ (grill) will work. Put the wood chips in water for a min. 30 minutes. Wrap the wet chips in tinfoil, poke a few holes. Turn one side of grill on high and place the foil pack directly on the burner (not on the grating). Give ten minutes for the smoke to come out of the pack, turn to medium heat and put ribs on grating opposite the pack.

Ribs should be prepared in a rub first, not BBQ sauce. Do not put BBQ sauce until the last 15 minutes. Look up recipes for different grill rubs. After at least two hours of smoking (should be closer to 4), turn off the heat under the pack, turn on the heat under ribs, put the bbq sauce on and just sear the meat for a few minutes each side to "crust" the BBQ sauce onto the meat. This will give you fall off the bone tender true "BBQ" ribs, not boiled and grilled ribs. Although I had no idea Earls were boiled and baked, those things are amazing.

Exactly how I do mine, and since I am not fond of smoke and it does not agree with me, I slow bake them in the oven first for 2 hours, then put on the homemade sauce and either finish in the oven or on the barbecue.

prarieboy · 06-20-2007, 04:14 PM

I'm going to try the boil method (GoinAllThe Way), 2hr Slow and low (Slava) and Smoked (Guzzy). I'll bump the thread later in the summer to proclaim my favorite. Thanks for all the input, really big help.

Someone should put together a Calgaypuck Cook-Book from all the good recipes posted on this site.

troutman · 06-20-2007, 04:35 PM

http://www.barbecuebible.com/feature..._timers_ri.php

Well, if this is your idea of the perfect rib (and it should be), here’s your master recipe. It will teach you the principles of first-class ribsmanship – skinning the ribs, rubbing the meat, using a mop sauce, glazing with a barbecue sauce, and harnessing the mouth-watering powers of wood smoke. But ultimately, it’s so simple you can prepare it from start to finish in about an hour and a half, only ten minutes of which is actual work.

octothorp · 06-20-2007, 08:52 PM

I'm a member of the rub school of rib-cooking; boiling just takes too much flavour out. I've got a rub that uses about a pound of turbanado sugar, paprika, salt, pepper, garlic and lemon zest. Cooking temperatures are key, because you want the sugar to carmelize but not burn. I don't like ribs that are soaked in sauce... a good rub and properly cooked ribs are all you really need.