John Asquaga's Nugget (a big casino in Reno) has a huge rib cook off once a year. People take their ribs serious here in Nevada. http://www.nuggetribcookoff.com/

 

I created this thread to hear how everyone cooks their ribs if you don't mind revealing your recipe's here. LOL

 

Can't imagine that any two members cooks their ribs the exact same way.

 

 

This is what my ribs look like at the last step in my recipe. Yum!

Dry rub- into the smoker (Lang) 250 for about 3 hours or so- occasional mop (apple cider vinegar, paprika, garlic, honey

salt and pepper) What is your recipe they look awesome?

Dry rub- into the smoker (Lang) 250 for about 3 hours or so- occasional mop (apple cider vinegar, paprika, garlic, honey

salt and pepper) What is your recipe they look awesome?

 

Not as good as yours I'm afraid, but they come out all right. I do the evil parboiling thing first because I don't have a decent oven at the moment, then barbecue them like in the picture. Don't know much about rubs, but I do have a long list of spices that I put in the water when boiling.

 

When my oven is working I like to slow cook the ribs at 225 or 250 over night.

 

Wish I had a smoker (not the cigarette kind LOL)

Ribs are serious business around here too :)

We have a festival that travels all over Ontario throughout the summer 

http://www.canadaslargestribfest.com/

 

Here is a recipe I most often use

 

Baby Back Ribs

2 whole side baby back pork ribs approximately 3 lbs. each

Basting Sauce

½ cup honey

Juice and zest of 4 lemons

1 tablespoon grated fresh ginger

1 tablespoon minced garlic

1 tablespoon soy sauce

¼ cup unsalted butter

1 teaspoon dried chilli flakes

Salt and pepper to taste

DIRECTIONS Baby Back Ribs

1. Remove membrane from the back of the ribs using kitchen pliers.

2. Place a drip pan under the barbeque grates that are turned off. Preheat barbeque to low indirect heat 220°F (105°C) by turning on 1 burner and leaving 2 burners turned off.

3. Brush the ribs generously with the honey garlic glaze on both sides.

4. Place the ribs on the grill and close barbeque lid. Cook for 2.5-3 hours, basting every 20 minutes with sauce.

5. Ribs are done when you can tug a bone and it pulls away with ease. Remove ribs from grill. Cover loosely with foil and let rest for 15 minutes.

6. Cut between each of the bones and serve.

Basting Sauce

1. In a small pot, combine all the basting ingredients. Set the pot over medium low heat and cook until the butter has melted. Remove from heat and reserve.

 

Now I am hungry they sound delicious.

Now i have to go get some ribs for the weekend LOL!!!

 

I can't do anything fancy for my ribs, (I'm to lazy).. just low-n-slow with a wet sauce on the charcoal grill, not the gas.  

Ive used this one too, its an oven recipe. Ive gotten some really great recipes from this site:

http://www.mennonitegirlscancook.ca/

 

Ribs must be on the menu in a few of our kitchens this week. Judy posted a delicious looking rib recipe this past week as well. Here is another melt in your mouth rib recipe. I often add 2 boneless skinless chicken breasts cut into 2-3 pieces each to the pan during the last hour of cooking. This is so simple, but I guarantee they are so tender. You can easily half or double this recipe.

 

3-4 pounds pork back ribs (cut into 3-4 rib sections)

1 500ml bottle BBQ sauce (I like to use Bulls Eye regular)

3/4 cup orange juice

1/4 cup minced onion (optional)

Place ribs in a 9x13 foil lined pan

Stir together remaining ingredients and pour over ribs.

Cover with foil and bake in 300 oven for 2 1/2 -3 hours. (baste once or twice)

Turn heat up to 350 and remove foil. If there is allot of grease at this point spoon some of it off, but don't take out any of the BBQ sauce.

**if you are adding chicken to the pan add it now and place the pieces around the outsides of the pan around the ribs***

Continue to bake for 1 hour. Baste half way through. If meat is getting too dark cover loosely with foil for last 20 minutes.

Some good sides: baked beans, coleslaw, fries, cornbread.

Well problem solved.....Ribs for Easter :-) 

 

Thanks guys!

I use this recipe  except I cook them on my electric smoker.