Ike 1 Posted November 27, 2006 Share Posted November 27, 2006 Well, I thought it only polite to share a recipe, as the new kid on the block. I originally pulled a recipe off an online site and have since modified it after some experimentation. I normally cook 2-3 racks at a time and freeze them. When I want some ribs, I just take them out of the freezer and let them come to room temperature and then complete the last step, which is pretty quick. Find a barbeque sauce you like, and feel free to switch around ingredients to your taste. I don't like spicy foods, so these are a bit tangy, but not HOT. The important thing is letting them simmer for about 3 hours, 'cause it makes them really tender and they fall right off the bone. *Drool* All measurement use English system, sorry, I don't cook metrically. Ingredients: One Rack of Baby Back Ribs (multiply ingredients for multiple racks) BBQ sauce (36oz) A-1 Steak sauce (5oz) Liquid smoke (2oz) Apple cider vinegar (1 1/2 cups) Garlic (1 clove) Honey Celery Salt Bay leaf (2) Onion (1) Mustard Oregano Bell pepper Directions: Put ribs in a large pot of water and bring to a boil. Add 1/2 cup of apple cider vinegar. Simmer for 30 minutes Add: BBQ sauce (8oz) A-1 Steak sauce (2oz) Apple cider vinegar (1/2 cup) Garlic (1/2 clove) – peeled and sliced Honey – one long squeeze Celery Salt – a dash Bay leaf (1) Onion – ½ diced Mustard – pinch Oregano – dash Bell pepper – ½ diced Let simmer for 2.5 hours, skim grease every ½ hour Remove ribs from water and place in 1 gallon Ziploc bag with: BBQ sauce (20oz) A-1 Steak sauce (3oz) Liquid Smoke (2oz) Apple cider vinegar (1/2 cup) Garlic (1/2 clove) – peeled and sliced Honey – one long squeeze Celery Salt – a dash Bay leaf (1) Onion – ½ diced Mustard – pinch Oregano – dash Bell pepper – ½ diced Tequila (a shot or two) if desired Allow to marinate in fridge for 8-12 hours, flipping occasionally to allow all areas to soak. Remove from bag and place on non-stick foil/pan. Cover in BBQ sauce (8oz or so) and place in oven on broil. Let bake for 15-20 minutes, sauce should begin to caramelize. If ribs were frozen, best to heat at 350 for a while to get them warm and then broil. You can also heat them on a grill instead. Link to comment
Guest gogoblender Posted November 27, 2006 Share Posted November 27, 2006 Apple Cider vinegar and honey? hot damn...you've made a convert out of me Ike! I've never actually cooked Ribs before, so this really strikes my fancy. I've started using my oven lately, something which I rarely do and I love the idea of letting stuff simmer fer three hours fer that fall of the bone finish. An awesome recipe and one which I'll definitely keep in mind fer my next attack on the pig. gogo Link to comment
Yarasa 0 Posted November 27, 2006 Share Posted November 27, 2006 Rips and Ribs master Ike Link to comment
erialc 2 Posted November 27, 2006 Share Posted November 27, 2006 OMG Ike *droolz* what an amazing recipe! and one which I will definately try! and tequilla wow I am assuming it works like vokda in cooking just a nice warm flavour? Bring on da pig!! Link to comment
Aurora 2 Posted November 28, 2006 Share Posted November 28, 2006 OooooH Sounds hawwwt I want dem now! Great recipe Ike thanks for sharing! Never made ribs before either but will definetley give this a go when I got some time Link to comment
Guest gogoblender Posted November 30, 2006 Share Posted November 30, 2006 Buyin the ribs this weekend... Woot! I'll tell you guys how it goes... Ike, everytime I read this thread I dool heh guess it's the carnivore in me... gogo Link to comment
OuttaTown 0 Posted December 27, 2006 Share Posted December 27, 2006 Wow what an nice receipe.... Buyin the ribs this weekend...Woot! I'll tell you guys how it goes... Ike, everytime I read this thread I dool heh guess it's the carnivore in me... gogo Really:) so did you make the ribs:) ... I wanna try some too.... I might show you a lil secret about my appetite Link to comment
Guest gogoblender Posted December 27, 2006 Share Posted December 27, 2006 heheh, actually when I went to buy the ribs it was 10.30 pm at night and the butcher counter was closed whilst only having left over scraps of meat available. But...If I were to run for the counter now... gogo Link to comment
Aurora 2 Posted December 28, 2006 Share Posted December 28, 2006 RUN FOREST RUN! Get some pork on your fork! Err, Sorry way to much Link to comment
Guest gogoblender Posted December 28, 2006 Share Posted December 28, 2006 poor forest he never had a chance muhahhaah gogo Link to comment
Ike 1 Posted May 13, 2007 Author Share Posted May 13, 2007 Here you go GoGo . . . And the cornbread . . . INGREDIENTS * 2/3 cup white sugar * 1 teaspoon salt * 1/3 cup butter, softened * 1 teaspoon vanilla extract * 2 eggs * 1 1/2 cups all-purpose flour * 1 tablespoon baking powder * 1 1/4 cup cornmeal * 1 1/3 cups milk DIRECTIONS 1. Preheat oven to 400 degrees F (200 degrees C). Heat a 10" iron skillet and then coat with butter, allow to melt but not brown (gives outside a nice brown, crispy texture). 2. In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended. 3. Bake in preheated oven for ~30 minutes, or until golden brown. Serve warm. Link to comment
gogoblender 3,068 Posted May 13, 2007 Share Posted May 13, 2007 good god I get two cups of coffee and Ike gets all this? Where's the justice, all I see is my drool collecting on my desk gogo p.s. ahh, the famous ribs huh^^ and cornbread? Wow, yer in the wrong business man. When's the resto openin up Link to comment
myles 2 Posted May 14, 2007 Share Posted May 14, 2007 Yum! Is that car key for me Ike, I could use a piece of that rib right now. Link to comment
pOst TenEbrAs luX 0 Posted May 16, 2007 Share Posted May 16, 2007 Well just out of curiosity, I see that all have mentioned Pork Ribs. I was just curious if you have tried this recipe with Beef Ribs? Link to comment
Ike 1 Posted May 16, 2007 Author Share Posted May 16, 2007 I have not tried beef ribs, but it should work well enough for them. The key is boiling them for ~4 hours so they literally fall off of the bone. The stuff you add to the pot whilest boiling gives the flavor. Link to comment
pOst TenEbrAs luX 0 Posted May 16, 2007 Share Posted May 16, 2007 Outstanding, I thank you kind Sir. Link to comment
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