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Post by barney on Feb 23, 2008 19:19:57 GMT -4
Want ribs but don't want to spend hours tending a grill in the winter? Here's an easy way to make some that are really good.
Make a dry rub. Paprika, salt, black pepper, cayenne pepper if you're looking for a bit of heat, garlic powder, onion powder, maybe a little cumin... Whatever you like and to taste.
Wash and dry a rack (or two) of spare ribs, and massage the dry rub into the ribs. Wrap well in aluminum foil and refrigerate a few hours.
Heat your oven to about 225 degrees, place ribs, still wrapped in foil, on a baking sheet (with a rim to catch any cooking juices).
Cook ribs for no more than 3 hours, and refrigerate to cool.
Start your grill (soaked wood chips to add some smoke are good here!) and heat the ribs, applying your favorite BBQ sauce.
The ribs will be fall apart tender, but just BEFORE the stage of completely falling off the bone.
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Post by gpsoffjan17 on Feb 23, 2008 20:42:20 GMT -4
I like to marinate everything in a Teriyaki, spice and Olive Oil Marinade for 1-3 days. If I want ribs and am in a hurry, I will boil them in water with some spices ( Old Bay, garlic, onion, italian seasonings) until they are almost done then put in a baking dish and cover in BBQ Sauce and bake. You can broil it at the end to get the burnt grill taste if so desired.
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Post by barney on Feb 23, 2008 22:41:10 GMT -4
Boiling gets them done in a hurry, but much of the taste is lost in the boiling liquid. Not a preferred method, at least for me. A low, slow bake, then refrigeration as they come out of the oven, allows the juices released to re-absorb into the meat. Grilling adds the smoke flavor as well as setting the BBQ sauce.
The best way of course is a low fire with indirect heat for several hours on a grill or smoker, but again, it's winter and who wants to deal with that?
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Post by gpsoffjan17 on Feb 23, 2008 22:45:19 GMT -4
Boiling gets them done in a hurry, but much of the taste is lost in the boiling liquid. Not a preferred method, at least for me. A low, slow bake, then refrigeration as they come out of the oven, allows the juices released to re-absorb into the meat. Grilling adds the smoke flavor as well as setting the BBQ sauce. The best way of course is a low fire with indirect heat for several hours on a grill or smoker, but again, it's winter and who wants to deal with that? I believe I said I do that when I am in a hurry.
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