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ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

I just fry them on high heat the way you would a steak, only I cook them all the way through. They're tough that way, but tasty.

Once I braised them for ages with a sauce that included vinegar and they were very soft and easy to get off, but they had shrunk to about 1/3 their original size. I think all of the fat melted off.

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Dean · Joined: 20 May 2006 Posts: 1142

I don't eat pork anymore... and I have always preferred beef ribs anyway. The way I do beef ribs is I put them in a glass baking pan and stick them into a 375 degree oven. I let them cook for about 30 minutes and then I turn the heat down to around 300 and cook for another 15 min. I then take these out and baste on BBQ sauce, and then cover with tin foil (shiny side in), and put back into oven and turn heat WAY down (to like 225 or sometimes as low as 200). I then let these sit in the oven for about 3 or 4 more hours. When I finally take them out, the meat and fat and everything literally fall off the bones. The bones are clean as a whistle... and I devour the rest! Happy

mmmmmmmmmmmmmmmm!!!
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ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

Can you post your bbq sauce recipe? I'm looking for nice saucy stuff too..
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"Man lives on one quarter of what he eats. On the other three quarters lives his doctor."

Bobi-p · Posted: Fri Jun 09, 2006 6:28 pm Post subject:

I'm waiting for that recipe, too, Dean.

I usually cook mine in a crock pot and the meat falls off the bones too! Very tender eating.
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Dean · Joined: 20 May 2006 Posts: 1142

I just use BBQ sauce from the store. I live in the BBQ capitol of the world, so there are many homegrown BBQ sauces from the world famous BBQ places here. I have tried many. The one I currently use is very low in sodium, and not too bad on calories. Some of these BBQ sauces are SO salty! It would be hard to duplicate some of these sauces. I have actually shipped cases of certain sauces to people who have moved from here to the east coast, cuz they could not get as good a sauce out there. There are BBQ cook-offs in various parks here at different times. Dozens of booths where people are doing BBQ'd everything! One can eat about 10,000 calories in one night easily! Laugh

Cuz, it's all free! Cool

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bleublonde · Posted: Mon Jun 12, 2006 8:26 pm Post subject:

Most BBQ sauces are really sugary. Dean, is the one you're using have less sugar in it as well as less salt? I've tried the no-sugar-added and it was pretty good. Of course, it has plenty of chemicals. Any suggestions?
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Dean · Joined: 20 May 2006 Posts: 1142

2 tbsp : 30 cals / 5g carbs / 105mg sodium

Not too bad... compared to most. Chemicals? Yah... all the store bought stuff have them. I won't make my own condiments, though. Will just shop for the best ones I can. Of course, you can't use this if you're on a zero carb diet. I'm glad I'm not on that low of a carb diet. Love my ribs!!! Wink

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Signey · Flesh Eater Joined: 01 Jun 2006 Posts: 38

I don't have exact amounts for this so you're going to have to "play". That's how I cook. Smile

I use a small can of tomato paste and I add to that in the blender, apple cider vinegar, Liquid Smoke, splenda, black pepper, soy sauce, and chipotle hot sauce. Mostly it's about getting your sweet to salty balanced with the right amount of Liquid Smoke. Add salt to taste to keep the soy sauce down.

You don't have to add the soy sauce or the chipotle hot sauce. They just add a deeper dimension to the flavors. Experiment. It's one of those things that you really don't have to buy in the bottle because it's very quick and easy to make yourself. Try adding dry mustard or chili powder, cayenne and garlic, really it can go in any direction.
Enjoy,
Signey
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Dean · Joined: 20 May 2006 Posts: 1142

Thanks for posting that, Signey. Again... the sauces here are so out of this world good that I could never duplicate them... wouldn't even want to try.
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Signey · Flesh Eater Joined: 01 Jun 2006 Posts: 38

Deano,
Not all of us are blessed enough to live in the BBQ Capital of the Universe. I'm posting for those unfortunate. Wink

Now where is that Capital located? Happy

Signey
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Dean · Joined: 20 May 2006 Posts: 1142

I thought everyone knew this one? KC.
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ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

Signey that sounded great, thank you! One of my favourite sauces is HP sauce.... sadly not eaten as often as Id like.. I'll try this. It has to be worlds away from that carbwell junk.
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"Man lives on one quarter of what he eats. On the other three quarters lives his doctor."

MissSherry · Pack Member Joined: 20 May 2006 Posts: 82

I do a sweet tangy mustard sauce. Just use some organic stone ground mstard, organic apple cidar vin., some splenda to taste Yummmmm
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Shinigami · Posted: Tue Aug 01, 2006 1:19 pm Post subject:

I just go to Sonny's and get AYCE rib. I tell them 'dry' and they don't put sauce on them.
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marly · Posted: Mon Dec 11, 2006 1:37 am Post subject: The butcher at Costco...

Well, he's young and handsome and he told me a good way to cook pork ribs.

I use a huge roasting pan with an angled rack and I just put a complete rack of ribs (rack on the rack) and put a few inches of water in the roasting pan. I put them in a 250 degree oven for FIVE (yes) hours and when they're finished, they're reddish brown, juicy, tender, totally incredible.

I'm new to all of this because I'd been vegetarian since I was 13, but I'm learning.

Marly