This one always turns out delicious, very tasty and falling off the bone tender!

BEST "BARBECUED" SPARERIBS

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.

SharonCb

For really good moist "Bob a Cue" you need to get some moisture into that grill.
Tell him to get soem wood chips...hickory, mesquite, apple, whatever he likes....soak in water over night or at least 6 hours, and put those very wet chips into a throw away "something....eaitehr a cup of heavy duty foil or a throw away pan or a cut off tin can....and put that into the grill with the ribs on the indirect heat....so they sort of "steam".
They should be fork tender by then....so lay them flat on the grill....mop on the sauce....keep the fire low-ish and turn and grill until glazed and browned.
Yummy!!
Linda

Janet, after 4 hours they should have been falling off the bone tender, even big thick ones. Could it be the heat wasn't kept high enough? I use a 4 burner gas grill, season the ribs with a good rub, brown them a bit, then turn off burners under the ribs and cook indirect with other burners, maintaining a constant 250F to 350F. temp with smoke until tender. The higher the temp the shorter the cooking time. Then I slather with sauce for a few minutes until sauce glazes over. Usually, when the ribs are ready, on the bone/rib end of the ribs, the meat will pull back and expose the bone at least a half inch. Do a Google image search on BBQ Ribs and you'll see what I mean about the bone sticking out.

LindaC...yes he did have some smoke in there too....not sure what type of wood he used.earl, I will check about that regarding the heat.

thanks

Janet:
I do my ribs the same as Sharon, except my Sauce is a little different.
Most of the time I use Country Style Ribs, because there is more meat.
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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 65 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

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 bake 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 !!!!!!!!

I saved a Feedback Message, because it sounded good.
Don't get many of them .
- - - - - -
Lou's Finger Licking Good Sauce - Wow! clip this post email this post what is this?
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Posted by tammyct (My Page) on
Sat, Aug 18, 07 at 20:24
Tonight I made Lou's Broiled Spare Ribs with the Finger Licking Good Sauce and what a hit the sauce was with my husband and I. It carmelized up beautifully and was a so goo-ey and and tasty. Not too sweet either. I think I'll try it on the grill with pork baby back ribs. Thanks again!

The best ribs I have ever made are a recipe from Zaar called Scott Hibs Amazing Whiskey Grilled Baby Back Ribs.

I don't make ribs very often anymore due the the high fat content, but these are worth it.

http://www.recipezaar.com/Scott-Hibbs-Amazing-Whisky-Grilled-Baby-Back-Ribs-59776

Mo

Janet this is the recipe we like best. If Dave wants to use just the grill then you can wrap them in foil and place on the rack using low heat. They are fall of the bone tender and the sauce is great!

There is a picture of them second post down on the attached thread.

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 or use rye whiskey)
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.

Here is a link that might be useful: Roadhouse Ribs

OK, I have to chime in here with my way. I like the large full racks that come in the cryovac package, two to a pack. I make a rub and liberally season both sides. I do this the night before I'm going to cook them. I don't remove the membrane on the bottom side like they tell you to on TV, it just lets more fat drip out when you do IMO. I've cooked these on a water smoker, a barrel pit and my Weber. The main thing is to cook them for about 2 hours at a low, indirect heat with lots of smoke. When the color of the meat is good take it inside and wrap well with tin foil and stick it in a 275 degree oven. This is the tricky part. It usually takes about two hours to finish the ribs. Check after two hours and if the meat has pulled back from the tips of the bone about a half inch and they are very tender they are done, if not check every half hour. I like them very tender but not where the bone pulls out when you pick it up. For the rub, this is the one I've used for years and probably posted here in the past.

4 parts paprika

2 parts each, next 6 ingredients
Salt
sugar
brown sugar
chile powder
black pepper

1 part
cayenne pepper
cumin

For BBQ sauce, since you want tomato based sauce, this is the best homemade one I've ever had. It is from my brother in law's dad. He was a bomber pilot in WW2 and died in the seventies. I don't know how he concocted this and even though I knew I liked it, I was surprised at the ingredients when I asked my sister for the recipe years ago.
Joe Green's BBQ Sauce

1 14 oz Bottles of Ketchup
6 oz Chile Sauce
1/6 cup prepared mustard
1.5 Teaspoon Dry Mustard
3/4 cups Brown Sugar
1 Tablespoon Coarse Black Pepper
1/2 Cup Fresh Lemon Juice
1/4 Cup Steak Sauce
Dash of Tabasco
1/8 cup Worcestershire Sauce
1Tablespoons Salad Oil
1/2 Can of Beer
Bring to a simmer for ten minutes just to dissolve the sugar.
I don't like to cook the ribs with sauce on them. I serve it on the side. I realize you are in Canada and I'm on the Gulf coast but I think you will like this.
James