Never boil ribs. Removes all the flavour. The best ribs are grilled or slow roasted in the oven.

My favourite ribs are grilled with a dry rub, Greek style .

Home Cookin Chapter: Recipes From Thibeault's Table

Greek Ribs
==========

1 or 2 Racks of Baby Back Ribs
2 to 3 garlic cloves
dried oregano
Juice of 1 to 2 lemons
Lemon zest (Optional)
salt and pepper
. Mince garlic and press with back of knife to turn into a paste. (or use
a microplane)

Rub ribs with garlic, rub on oregano, salt and pepper and lemon zest if
using. Squeeze juice of whole lemons over ribs a few hours before
cooking.

Note: These can be marinated earlier in the day or overnight, but do
not add the lemon juice until a few hours before grilling or the lemon
will change the texture of the meat.

Heat grill to high (both sides)

Place ribs on one side of grill and turn that side off. Cook, turning
occasionally until ribs are tender.

On my grill they take about 45 minutes to an hour depending on the size
of the ribs but could take longer depending on grill being used.

I bake mine, covered in a roaster, with slices of lemon and onion until they are fork tender but still holding their shape....then I sauce them and grill to sticky up the sauce....but be careful not to burn the sauce.
Linda C

Here's the recipe that I have been using...found it right here on the CF! I don't always use the sauce recipe part, sometimes I cheat with a sauce from work... but I feel the method is tops. This time of year I have to finish them off in the oven rather than on the grill..they are falling off the bone tender done this way.

Roadhouse Grill Baby Back Ribs

2 large racks pork baby back ribs
salt
coarse ground black pepper

SAUCE:
2 tablespoons vegetable oil
1/4 cup minced fresh onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup brown sugar
2 tablespoons honey
1 tablespoon worcestershire sauce
1 3/4 teaspoons salt
1 teaspoon liquid smoke flavoring
1 teaspoon Jim Beam whiskey
1/4 teaspoon fresh ground black pepper -- coarse
1/8 teaspoon garlic powder
1/8 teaspoon paprika

To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours.

As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium/high heat. Sauté the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.

When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.
Cookingrvc (Sue)

Nancy

I do ribs several ways but never, ever, ever do I boil them. This recipe from Sue is one of are all time favourites, never dry, always tender. The sauce is excellent but you could sub a good commercial brand.

I have also finished them off in the oven instead of using the BBQ.

Ribs - Roadhouse Grill (Sue)

2 large racks pork baby back ribs
salt
black pepper, Coarse Ground
2 Tbl vegetable oil
1/4 Cup fresh onion Minced
1 1/2 Cup Water
1/2 Cup Tomato paste
1/2 Cup Brown sugar
2 Tbl honey
1 Tbl Worcestershire sauce
1 3/4 Tsp salt
1 Tspliquid smoke flavoring
1 Tsp Jim Beam whiskey (you can omit)
1/4 Tsp black pepper, Fresh Ground
1/8 Tsp garlic powder
1/8 Tsp paprika

To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours.

As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium/high heat. Saut the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready.

Preheat your barbecue grill. When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.

LOL Nancy , and our posts were almost word for word!

If I were to cook my ribs in my sauce (similar to the one just listed) from the beginning it would probably burn, right? I should cook them as is then add the sauce in the last hour, so they get nice and coated? What do you think? Thanks for the input. I did start to boil them but pulled them off as soon as I checked this post.

I never boil ribs either, I put them in the oven, covered, and bake them until tender, usually a couple of hours.

I like to finish them on the grill, but I hate to grill, so they are usually finished up in the oven.

The recipe posted above TWICE is a really good one, LOL, but I've been known to just use a jar of Bone Sucking Sauce, which I learned about here.

Annie

cookie, your right do not put the sauce on at first. Are you going to do them in foil? Wrap them in foil and then uncover and add sauce for the last 30 minutes tops.

I do boil ribs...and they come out fantastic....and full of flavour! I reduce the liquid and use it as part of the sauce.

Here's the recipe that I've used for ages.....that is, when I can find ribs here in this place where ribs are not popular or well known:

Ribs: 4 lbs pork ribs, back or side
1 medium onion, quartered
2 tsp salt
1/4 tsp pepper

Sauce: 1/4 cup vinegar
1 - 8 oz can tomato sauce (I use tomate frito)
1/4 cup onion, chopped
1/4 cup butter
2 TBSP Worcestershire sauce
1 1/2 tsp salt
1/2 tsp pepper
3 TBSP brown sugar
3 TBSP prepared mustard
1 clove garlic, minced
1/2 cup water

Ribs: Place ribs, onion, salt & pepper in a large pot in 3 quarts of water. Bring to a boil.
Reduce heat and simmer, covered for 1 hour and 15 minutes (or until tender.) Drain.

Sauce: Combine all ingredients in a medium saucepan. Simmer uncovered for 25 minutes.

Arrange ribs in bottom of broiler pan without rack. Spoon half of sauce on top and broil for 5 minutes. Turn, spoon over the rest of the sauce and broil 5 minutes longer.

Serve with a crisp green salad and baked potatoes.

Source: "I've Got to Have That Recipe" - Doell, Winsby, Pollard. 1986 Victoria, B.C.
***********************************

I've also used Marilyn's recipe for dry cooked ribs. They are also delicious:

Marilyn's Dry Cooked Ribs:

1 teaspoon dry mustard
½ teaspoon red pepper flakes
1 teaspoon Garlic powder
1 teaspoon kosher salt
½ teaspoon coarse ground pepper
1 tablespoon Mrs. Dash Onion & Herb or use onion powder, oregano, basil & parsley
3 racks Baby Back Ribs
Combine all ingredients (except ribs) in a small bowl to make a dry rub. Be sure to remove the "skin" from the back of the ribs if your butcher has not. Using your fingers, rub dry rub all over ribs. Lay ribs in a single layer on foil and wrap up tightly; lay in a baking dish. Bake at 300° for 2½ hours or until tender.
Serve with your favorite BBQ sauce.

Marilyn (DanaIN)
***********************************

SharonCb

I use Sue's recipe and put them in a crockpot for 8-10 hours and they turn out moist and tender.

Linda

Cookie: I beg to differ and say, boiling doesn't remove
the Flavor.
I have cooked Ribs all the other ways , even out Hunting on an open fire.
and this is one of my favorite ways.
Everyone loves them. We are not near a Sues or Roadhouse or I would be buying them.
If you think you'd like to try them here is the reciope.
I've had good feedback from some of the members on the CF

LouÂs Broiled Spare Ribs and Finger Licking Good , Sauce

I use Country Style or Sizzlers , cut a little thicker than ½ inch

For about 3 ½ lb. of meat.
Put a pot of water to boil, on the range top, with just enough water
To cover the Ribs.
Add:
1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder.
An Italian pinch of Ground Cloves , Basil and Oregano
1/4 Teaspoon of Black Pepper
2 Bay leaves
Simmer for about 35 minutes If IÂm going to make Spaghetti Sauce later,
IÂll save this stock to thin the Tomatoes and Puree

Meanwhile, put in a small bowl :
1/2 cup of Bullseye or Krafts Original Barbecue Sauce
1/2 cup of Ketsup
1/2 teaspoon of Mustard
¼ teaspoon of Old Bay Seasoning
1/3 Teaspoon of Garlic Powder, Onion Powder
An Italian pinch of Cloves , Basil and Oregano
Black Pepper - to taste.
2 tablespoons of Brown Sugar and Maple or Pancake Syrup
2 Heaping tablespoons of Grape Jelly and Strawberry Jam
Smooth out the Jelly and Jam with a fork and mix well.

This may sound like overpowering sweetness but it is not.
It is a Sweet and Sour taste.

I use a 9x 13 SS pan and lay some Sauce on the bottom.

Then I lay in the simmered Spare Ribs and spoon the Sauce on them.
If there is some sauce left over , save it for basting when the ribs are almost done.
I cook them in an electric range Broiler, set on Low,
Placed on a shelf about 8 inches below the burner.
They will cook in about 25 minutes. Test after 20 minutes
Ummmmmmmeemm Gooooooooood !!!!!!

Not a Good Photo

I never make ribs but I LOVE them. I'd like a serving of each of the above, please.

I put the wrong Photo in above.
Here are the Pork Sizzlers.
They have a little more meat that the Ribs.

{{gwi:1483119}}

I just made some ribs for the first time. I didn't use a recipe. I did boil them first... I think I remember reading somewhere that was just part of the process. Then I baked them. Had some with BBQ sauce. The other part, I used a dry rub on. I made the rub from brown sugar, fresh cinnamon, chili powder, cyanne pepper, and a little salt. They made a GREAT breakfast this morning (I had them cold) with a side of baked beans.

I just cooked Pork Ribs yesterday. My local store had a one day sale and I was able to get SIX racks of ribs for $9.99 and they were very meaty. Unbelievable price for where I live.

We have been having cold weather and high winds for days and days now so it was too dangerous to cook them on the grill. So I turned the oven on 275 and coated one rack of ribs with Stubb's Bar-B-Q Spice Rub, very generously (the rest were frozen for later cooking), then wrapped in tin foil and let them cook away for about 3 hours. Then I took them out and mopped with Bone Suckin Sauce (which Annie mentioned and we really like and is big in this area) and put under the broiler until they were charred the way we like.

They were falling off the bone tender and delicious. I made coleslaw and fried corn to go along with it.

I boil mine because they simply have too much fat on them if I don't and I just can't abide that much fat - I'd get sick from it.

I make my own bbq sauce as I can't stand that fake hickory smoke flavor most bottled bbq sauce seems to have. I cover the ribs with water, add in a couple of onions cut into large chunks, a half dozen or so cloves of garlic - I leave the skins on and just smash them to break them open a little - and I add a cup or so of my bbq sauce. I usually simmer them for about an hour, then I shut off the heat and let them sit in the water for a few hours until they're cool enough to handle. Then I slather them in my bbq sauce and bake them in a slow oven covered in foil and they're falling off the bone tender. I find when I use the grill I can't control the flame good enough and the sauce tends to burn too much.

I know it is heresy to boil ribs - especially to someone from the south and I've been told that more than once! But this is the way I was initially shown how to make them and they came out fantastic, so that's what I stuck with.

I stopped eating pork so I don't have them anymore tho - but they were good when I made them!

Lisa

Lisa:
I don't think it's heresy, just another way to to cook ribs, that is good.

A friend of mine from Maryland, told me to try this method,
many, many years ago
I did and liked it.
The only difference is my Sauce is a Sweet and Sour mix,
which has everyone licking their fingers.

I make them covered with foil also, spooned with Sauce and
Baked for about 2 1/2 hours.

Bobbie:
You are ?????
" they made a Great Breakfast, this morning.
( I had them cold, with a side of Beans )

I'll have to try that !!!!! Never had beans for breakfast.
Lou

We had ribs Saturday night for dinner.

I put them on the grill as soon as I got home from work and they were ready to eat in less than an hour. Very tender baby back ribs, seasoned Greek style. Not precooked or boiled.

I usually cook ribs low and slow on the Big Green Egg, but when the weather is nasty and/or I'm in a hurry I cook them as James Beard recommended in Theory and Practice of Good Cooking: generously salt and pepper the ribs, roast for 30 minutes in a 350º oven, turn the ribs and roast for another 30 minutes, serve with a good sauce on the side. These are amazingly good.

--Doug