Rib recipe

Lesley · Post by **Lesley** » Tue Dec 03, 2013 3:30 pm

At some time in the past Joe posted his rib recipe. Please someone point me in the direction. I have a bunch of ribs that need cooking.

JLH · Post by **JLH** » Tue Dec 03, 2013 4:52 pm

http://perskyfarms.com/phpBB2/viewtopic ... light=ribs

Lesley · Post by **Lesley** » Tue Dec 03, 2013 4:56 pm

Thanks Joan.
I have to go shopping.

wmonique2 · Post by **wmonique2** » Tue Dec 03, 2013 5:33 pm

Lesley,

Looks like a mountain of ingredients for making the sauce...Personally I'd just buy commercial sauce being careful with the ingredients and just follow the rest of the recipe. I am not big on recipes that have 20 or more ingredients.

Monique

Lesley · Post by **Lesley** » Tue Dec 03, 2013 5:49 pm

Me neither. I haven't found one I can eat yet. I am going to make the simplest one I can, and get it done. I wish I didn't have to cook these ribs.

Leah · Post by **Leah** » Tue Dec 03, 2013 6:54 pm

Hi Lesley. Are they pork ribs? I guess it doesn't matter, but an easy way to make them is a very slow bake in a very low oven. Beef ribs take longer to cook

pre-heat oven to 225 degrees
Take the membrane off
Rub what ever spices you like on them. I use a dry rub that has chili powder, cumin,paprika,brown sugar, garlic powder, mustard powder, salt and pepper
Put on a rack placed over a sheet pan ( or straight on a foil lined sheet pan) , meat side down. Cover with foil
Bake for about 4 hours
Flip the rack over ( carefully) , brush with sauce if you'd like and bake another half hour
rest it and enjoy!

Leah

Joefnh · Post by **Joefnh** » Tue Dec 03, 2013 7:02 pm

You know, no matter how many racks I make when I have people over there are never any leftovers. The sauce is a personal thing, some like spicy, some sweet. Strangely one of the commercial brands that has potentially troublesome ingredients that I seem to tolerate is "Sweet Baby Rays" I occasionally have used that and added some honey, molasses and / or real maple syrup and even a bit of hot spices as well....its delicious.

The trick with my recipe is the par boiling in a bath that has a lot of flavor, this is the most important step. I add the garlic, sea salt (I like the Himalayan pink salt) and a good amount of the citrus juices to the bath as in the recipe. This process adds the flavor and really tenderizes the meat, be sure to not take it out of the boiling step until the meat is basically falling off of the bone. The meat will pull away from the ends of the bone a good half inch (1 - 2 cm) as a sign its done that step

Ok....you got me hungry for ribs now, well I know what I'm cooking this weekend!!

wmonique2 · Post by **wmonique2** » Tue Dec 03, 2013 7:34 pm

Leah,

I like your recipe...I'll try it sometime...

Monique

JLH · Post by **JLH** » Tue Dec 03, 2013 7:57 pm

http://www.garlandjacks.com/

Some have ok ingredients and others don't, so be careful. Has sugar not corn syrup.

I liked Sweet Baby Ray's but had to give it up.

Leah · Post by **Leah** » Wed Dec 04, 2013 6:48 pm

That's why I love dry rubs. Don't have to worry about tomato and all the other things that could be a bother… plus, you can add or subtract any spice in the recipe. I know some people do the boiling, but mine come out just as tender and it's easier :) Either way works though

Leah

lorimoose · Post by **lorimoose** » Wed Dec 04, 2013 7:28 pm

The ribs look delicious. I like the idea of a slow bake...the house would smell wonderful, and it would heat up the house on a cold winter day.

Lori

hazel · Post by **hazel** » Thu Dec 05, 2013 5:04 pm

Well, I don't have any advice to offer, but I sure enjoyed looking at Joe's pictures!

JeanIrene · Post by **JeanIrene** » Sat Dec 07, 2013 7:45 am

Oh, Joe, you are such a tease! I'm dying to try your ribs, but it is 10 degrees here in Oklahoma City, much too cold for a southerner to be outside with a rack of ribs. I will keep this for future reference, to be sure! Thanks so much.

Jean

Lesley · Post by **Lesley** » Sun Dec 08, 2013 9:54 pm

OK, sorry I have been AWOL from this thread.
Leah, I will try the dry rub nest time I make them. I have some beef baby backs in the freezer that will love you recipe.

For the pork ones - I sauteed onion and garlic, added some tomato puree, soy and gluten free worcester sauce, coconut aminos, sea salt, lemon pepper (I love it), a little brown sugar (actually palm sugar - tastes almost identical), some apple cider vinegar. Boiled it up, poured it over the ribs and marinaded them overnight. Then I slow baked them on a very low oven for about 5 hours, covered. Uncovered and baked open for 1/2 an hour with the oven turned up, and flipped them to brown the other side.
Licorice says they were delicious!

Joe you made me chuckle - you like Himalayan pink sea salt. - Me too.

Jean - do them in the oven like we all do. Makes the house warm and smells lovely.

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