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Ribs, Ribs, & More Ribs - Printable Version

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Ribs, Ribs, & More Ribs - cjs - 04-16-2008

Great sale on ribs this week - just picked up and froze -
Beef Ribs - 4 pkgs.
Pork -
regular ribs - 3 pkgs.
baby back ribs - 7 pkgs.

Whooopee, 14 dinners worth! Lorraine & Sharon, do you guys remember the summer we did new rib recipes almost one night a week??? That was fun.

time for some new ideas for ribs, I'm thinking...any ideas out there?


Re: Ribs, Ribs, & More Ribs - piano226 - 04-16-2008

One of our most favorite ribs marinade is brown sugar with a can of frozen lemonade. Have been making that for years.


Re: Ribs, Ribs, & More Ribs - Gourmet_Mom - 04-16-2008

I recently tried that rub I told you about that I tried on the BBQ Corned Beef on some ribs. I still used a little bottle sauce (plan to work on a good homemade this summer), but I plan to use just the rub next time. The wet stuff was unnecessary. They were very yummy!

Can't wait to see what others post!

Welcome back BTW!


Re: Ribs, Ribs, & More Ribs - firechef - 04-16-2008

Check out "Peace, Love and BBQ" by Chef/Pit Master Mike Mills for some incredible bbq rubs, dustings, sauces, mops and other recipes like cakes and apps and all sorts of stuff...the subtitle is great too...something about myths, stories and "out right lies" so it is a honest book.


Re: Ribs, Ribs, & More Ribs - Mare749 - 04-17-2008

Quote:

One of our most favorite ribs marinade is brown sugar with a can of frozen lemonade. Have been making that for years.




This sounds interesting, and easy. Do you actually marinade the ribs in this mixture, or use it as a glaze while cooking? Can you give approximate measurements?
Thanks.

Maryann


Re: Ribs, Ribs, & More Ribs - Lorraine - 04-17-2008

" Beef Ribs - 4 pkgs. "

Geez, the price of them here is outrageous lately. I remember trying some of those recipes, it was fun! Time to dig out my grilling books!


Re: Ribs, Ribs, & More Ribs - cjs - 04-17-2008

$1.99 lb. for the Beef ribs!! In the same ad, I got all excited seeing halibut for $5.99 - then I read the fine print...$5.99 for 5 oz. pcs. That's ridiculous!!! So, you can imagine how excited I was to get a container of halibut from the neighbors - here was last nights dinner.



Sorry, now back to 'tried and true' ribs!


Re: Ribs, Ribs, & More Ribs - piano226 - 04-17-2008

I actually marinade the ribs for a few hours or overnight. I would say proportions are a cup of brown sugar to one can of frozen lemonade.


Re: Ribs, Ribs, & More Ribs - cjs - 04-18-2008

copied - that does sound interesting!! thanks, Marina.

I'm assuming the lemonade is not diluted?

Here's a couple of our favorites over the years. The first one, Sharon & I have had so much fun with - I'm posting with all the notes we've added.

Brown Sugar & Bourbon Ribs

Recipe By :a Chef's Journey via Bon Appetit, July '05

BASTING SAUCE:
1/2 cup packed golden brown sugar
1/2 cup apple butter
1/4 cup bourbon whiskey
1/4 cup apple cider vinegar
3 T. apple cider
2 T. Dijon mustard
RIBS:
1 T. coarse kosher salt
1 T. packed golden brown sugar
1 1/2 tsps dry mustard
1 1/2 tsps dried thyme
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
2 2-2 1/4 lb. racks baby back pork ribs
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1 lg onion, sliced
1 cinnamon stick, broken in half
6 thin rounds peeled fresh ginger
1 1/4 cup apple cider

FOR BASTING SAUCE:
Whisk all ingred. in medium bowl to blend.

FOR RIBS:
Mix first 7 ingred. in small bowl.
Using small sharp knife, loosen membrane from underside of each rib rack & pull off (or score membrane).
Rub 1 T. seasoning mix into each side of each rib rack.
Place ribs in large roasting pan.
Cover & chill at least 6 hours and up to 1 day.

Preheat oven to 325° F.
Lift ribs from pan.
Scatter onion, cinnamon stick, & ginger in pan.
Pour in Cider.
Return ribs, meat side down, to pan; cover pan with foil.
Roast ribs till meat is tender and begins to pull away from bones, about 2 hours.
Uncover; cool at lease 30 minutes and up to 2 hours. (I left longer before using)

Prepare barbecue (med-high heat).
Grill ribs, till heated thru and slightly charred, about 5 min. per side.
Brush generously on all sides with basting sauce.
Grill till sauce becomes sticky glaze, about 3 min. longer per side.
Transfer rib racks to cutting board.
Cut racks tween bones into individual ribs.
Arrange on platter and serve, passing remaining sauce separately.

my note: O.K. - I could not stand to throw the wonderful 'goop' in the bottom of the roasting pan away, so -
I strained the juice and added enuf more cider to make 2 cups. Reduce to ~ 1/2 cup to a nice syrupy sauce.
Pick the cinnamon stick pcs. and ginger pcs. out of the onion and saute the onions till just starting to caramelize.
I served the ribs with no more basting sauce, but topped with the onions and drizzled the reduction over all.
IT IS WONDERFUL!!

Harborwitch - Sat Nov 05 2005 - Okay! When we make the ribs we make about 4 or 5 times the rub recipe. It comes in so handy! Last week we adapted the recipe to do a couple of pork chops.

Tonight Bob did the rub on a great big pork butt roast, then we did the same stuff for the baking the ribs under a rack with the butt roast on top with foil tented. We added the bourbon and the apple butter to the pan juices after they were reduced. OMG!!!!!!! Served the whole thing with mashed Yukon golds, broccoli in cheese sauce and biscuits. It was an amazing dinner. Jean the variations on this theme are amazing!

per Sharon/Harborwitch: Bob did the rub on the roast and let in soak in for a couple hours, He put it in a really really hot oven (500)
and dropped the temp to 400. After an hour we dropped it to 350, and an hour later we dropped it to 325. Then we just let it cook, still tented until the last half hour. Gotta say that the four of us put a serious hurt on that po' little ol' roast! He absolutely loves that recipe -- and darn the house smelled good when I came home from work!

We're having fun playing with the new oven -- and stove! It's so much fun having something that works!

Description:
"Be sure to remove the membrane on the underside of the ribs so that the seasonings can penetrate & fully flavor the meat. wonderful!! made 4/28/07"

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and this one is so good - from the LCBO magazine -

STICKY RIBS W/CHINESE FLAVORS
Serves 4-6

2 racks meaty baby back pork ribs
Salt & freshly ground pepper (I used the Hotel Good Sh*t-salt, white pepper, garlic, and a little 5-spice)
Vege oil, for greasing pan
2 tsp. coarsely chopped garlic
1/4 c red pepper jelly
3 T. hoisin sauce
2 T. soy sauce
2 tsp. red chili paste
1 T. oyster sauce
1 T. honey
1/2 tsp. 5-spice powder

Preheat oven to 300°.
Season ribs generously. Put ribs on oiled sheet, bone-side down. Fill botom of pan with water & cover ribs tightly w/foil. Put ribs in oven.

Bring remaining ingred. to simmer in small saucepan over med. heat. Stir to combine and set aside.

Bake ribs 2 1/2 hours or till ribs are tender when pierced w/a knife. If bottom of pan dries out during cooking, add more water. Discard foil & brush ribs w/sauce. Continue baking ribs for 30 min. longer.

(At this time I chilled and kept for service.)

Preheat the grill on med-high heat. Remove ribs from oven (or frig.) & brush both sides w/sauce. Grill 3-5 min. per side, basting occasionally w/sauce.

Transfer ribs to a board and let rest 5 min. Cut each rack into 2 sections and serve...with lots of napkins!!





Re: Jammin Ribs - esgunn - 04-18-2008

Jean, I usually use C@H recipe for ribs. We really like it. I use memphis rub on it (I make this in huge quantities and keep it on hand always - it is Steve Raichlens recipe and we use on chicken, and ribs). The method is from Issue 34 August 2002, and then use the mustard BBQ sauce from C@H that I have posted. They are so good.

But I have also used this sauce recipe and it is fun. I think it might have come from Sunsent magazine in 2000 - I only have a partial note.

Jammin Ribs
1 1/4 cupbs Blackberries (boysenberries, marrionberries)
1/4 cup packed brown sugar
1/4 cup honey
1/4 cup ketchup
1/4 cup minced fresh ginger (don't think we used quite this much)
1 tsp pepper

Combine in a food processor or blender. Whirl until pureed. Add 1 to 2 teaspons hot sauce to taste. Cook down in microwave or on stovetop, until reduced to 1 1/3 cups.