Spare Ribs

16 years ago

Asian, BBQ, Sunday Gravy.

Anything else to do with 3 pounds of pork spare ribs (separated) other than throw them in the freezer and wait until I'm in the mood for one of the above?

(I thought there was an applicable ribs thread but I can't find it.)

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Comments (23)

Rusty
16 years ago
Mm-m-m-m-m--mmmm.
Spare ribs and sauerkraut!

Rusty
User
16 years ago
A favourite of ours is stuffed ribs. I think it's a Canadian thing because only Ann T and I seem to have grown up with this. Mind you several on the forum have made them since Ann and I first talked of them.

Basically you just peel off the back silver skin ( or not, I prefer to ) , salt and pepper them and cut them in half. Place one half back side up, layer with basic turkey or pork stuffing, whatever recipe you prefer, and top with the second half.

We love them served with mashed potatoes and pan gravy.
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Brownies, cookies, bar cookies are all good choices. An all-American apple pie is quite satisfying too, but depending on the weather and such, fruit is always a good picnic dessert too. Something simple like watermelon, grapes and/or cantaloupe and maybe something traditionally sweet (cookies, brownies, etc). Fruit is refreshing after a good pigout on the heavier ribs and sides. I'm a potato salad and coleslaw fan myself with ribs. If you had the spot to roast some corn on the cob, that's great too. A pasta salad or a bean salad could be a good accompaniment too. Wild rice salad or dressing is different and would accompany a picnic well. Don't forget some wet wipes for cleaning hands and faces after diving into the ribs! And lots of napkins or paper towels, garbage bags and if it's at a park or something with a picnic table, bring a tablecloth of some kind. A tarp, shower curtain, drop cloth or most anything will keep it cleaner. Dollar stores have cheap tablecloths and a roll of gray gold (aka duct tape) keeps it from blowing away. Some basic seasonings if someone wants to doctor something up a bit more. You know the routine! :) And do yourself a favor, make a checklist! If I didn't use checklists I'd be in a heap 'o trouble! It's so satisfying to have even a "simple" event go off without a hitch. Forgetting the paper plates or something is a bummer. And keep in mind ribs are pretty much interchangeable in a lot of recipes so if you see a deal on loin backs, baby backs or country style you can go that route. Although I enjoy gnawing meat off a bone, boneless country style are usually a better value (more meat for the money) and less mess. There's no waste to speak of so there's another option. I have several recipes for simple BBQ sauces if you're interested. I'm not totally adverse to cracking open a bottle of Bullseye either for its convenience. Are you bread fans? Some garlic bread goes great or some hearty dinner rolls sop up the sauce nicely too. Or some flatbread or tortillas for making wraps with some rib meat and slaw. Is Gram's Lemonade participating? That would go great IMO. Keep in mind there's a couple ways to go at this so decide which is the "purpose" of the food. Is the food preparation sort of a main part of the activity, or is the food to augment a get-together, feed and satisfy people. And yes it can be both but my point is, if you're getting together to chat and such, keep the foods simple and make ahead even the day before. Salads, desserts, etc are all do-aheads. Then you have more time to kick back with your friends. However, if you're getting together to enjoy the cooking part, that's a bit different. I know you'll have a great time. Enjoy yourselves. This post was edited by cynic on Sun, Apr 14, 13 at 2:23
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Ann: Sorry this Thread has gone away from what you asked. Here is one Recipe I found for your Beef Ribs. LOU STANDING RIB ROAST 1 well-marbled standing rib roast (small end) sea salt cracked black pepper garlic powder whole garlic cloves lean salt pork or pancetta meat thermometer aluminum foil Beef has thirteen ribs, and usually seven of those are contained in the "rib" cut. The chuck contains the first five ribs, while the thirteenth rib is usually left on the short rib at the packing plant. The primal rib cut normally contains the sixth through the twelfth rib. Those ribs closest in proximity to the short loin are the most tender, while the ones nearest the chuck are less so. When purchasing a standing rib roast, ask your butcher for the smaller end of the rib portion. The ribs should be trimmed so that they are no more than 7-8 inches in length. The back strap, chine bone and feather bones should be removed. This makes for easier carving at the table. Allow for 2 portions per rib. A four rib roast should provide an adequate serving for eight people. Avoid using anything less than a 3 rib portion as a roast unless you prefer a well done roast. Smaller cuts are best used as steaks. Season the roast liberally with coarse sea salt and freshly cracked black pepper and garlic powder several hours in advance (or overnight) to allow the spices to permeate the outer layer. Keep refrigerated until one hour before use, then leave roast at room temperature for 60 minutes prior to roasting. If a crisp crust is desired, sear the roast in a preheated 450°F oven for 20-25 minutes, then reduce the heat. The most accurate way to judge if the roast is done is to use an instant read thermometer. If not using a thermometer, allow approximately 15 minutes per pound for rare, 18-20 for medium, or 25 minutes for a well done roast. An alternate method of roasting which causes less shrinkage in the total weight is to roast the meat at 325°F throughout the entire cooking time, in which case, allow 20 minutes per pound for rare, 25 for medium, or 30 minutes for a well done roast. Doneness may also be judged by pressing on the roast; the firmer the resistance, the more well done it is. Place the roast fat-side-up on a rack in a shallow sided pan. Make small criss-cross cuts in the fat and push half cloves of garlic through the incisions (lean salt pork or pancetta strips may also be used for added seasoning). Place in a 300-325°F oven until the internal temperature is slightly less than that for the desired degree of doneness listed in the chart below. Allow roast to sit at room temperature for 20 minutes before carving, during which time the temperature will continue to rise several degrees. If the roast being cooked is very large and a very rare roast is wanted, the oven may be turned off and cracked open when the internal temperature (of the roast) reaches 120°F. Cover the roast with foil, checking frequently until it reaches the temperature desired. Meanwhile, prepare pan gravy from the meat drippings which have accumulated in the bottom of the pan. Mirepoix can be added to the pan juices, or rib roast may be served simply "Au Jus" (with juice - the juice from cooking the meat). The following chart can be referenced when using a meat thermometer inserted in the center of the roast, while carefully avoiding touching fat or bone. Doneness: 130°F - very rare 140°F - medium rare 160°F - medium well done 170°F - very well done To serve, use a long, thin slicing knife to carve serving sized portions in the desired thickness for each serving. Serve Au Jus, or with pan drippings enhanced with mirepoix and accompanied by Maitre dHotel Butter or Horseradish Sauce. Submitted by: CM
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Louise, if they are a little dry, that suggests that they have lost too much moisture ( sorry, don't mean to offend by making it sound too obvious). While I used to think differently, from what I read I now understand that the main thing that effects the moisture in the meat is the temperature of the meat. If you steam meat or even boil it to an internal temp of 175, or put it a dry environment to the same internal temp - the moisture in the meat will be exactly the same ( would have been helpful to know that before I bought my combi steamer ) BTW - yes, the ribs cooked in the dry heat will be a little drier on the outside, but the inside of the meat will be just as moist as the one cooked in steam. The best way to retain moisture is to cook long and slow to break down the fat in the meat, and to try to avoid overcooking, and drying out, much of the meat. Another method is to use the closed cooking container - the moisture in the container allows the meat to transfer to the meat more efficiently. The worst method, of course, would be to put it uncovered in an oven at 500, by the time the middle of the rib meat came to a proper temp, the rest of the ribs would be a much higher temp, and be extremely dry. If you are a rib fanatic, you have a couple of choices, imho. Low and slow on a smoker ( or a gas grill, indirect heat, with smoking chips ), or low and slow in a gas oven, finish on the grill, or, if you are truly insane, smoke for 30 minutes on a smoker or gas grill with chips, then sous vide for 36 hours at 142 F, then finish for 5 to 10 min on a grill or in a broiler . I have adopted the sous vide method, yes it is a pain to do all the steps, but the direct time spent cooking while you are watching is pretty short ( just the time on the grill or broiler ) and the texture is unbelievably moist, and the timing works great for me, I smoke them, put them in a bag in the fridge, next morning put them in sous vide, and they are ready for dinner the following night. If you are looking for sauce recipes, or anything to do with cooking ribs, amazingribs.com is a great resource, even though they don't cover sous vide. Here is a link that might be useful: amazingribs
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The ribs were packed 3 slabs to a package... Pressure sealed.. so they will keep well in the freezer for a few months. Larry takes out a package of 3 slabs and rubs them with his own rub recipe and then cooks them in the smoker.. and ohhhhhhhh ... they are sooooooooooo good... No need for sauce at all... They come out tender, just on the verge of falling off the bone and not dry at all...moist and oh so good..... I have eaten ribs all over the place, but I like Larry's best...When he cooks them, we either: a: have folks over for a cookout or b: cut them up and freeze them in the food saver bags all cooked and ready to reheat... Actually we have two food saver machines... Larry brought his when he moved here... We have two large upright freezers.. one for mostly veggies, and flour and grain products which I buy in bulk for bread baking... The other we put meat and fish in... I love shopping in some of these small Mom / Pop grocery stores...they have some awesome sales on local produce and meats ... They have good sales on the best ice cream ever.. (can't remember the brand), but it goes for 2 half gallon (real half gallon boxes) for $4.00. The vanilla is my favorite.. it is soooooo creamy... and the chocolate is so fresh tasting... yummmm There are benefits to living out here in the sticks.. =0) Carolyn
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annie1992
16 years ago
I was also going to suggest sauerkraut, but Rusty beat me to it.

I've always meant to try those stuffed ribs, and just never think about it. Back to the top of my things to try list they go!

Annie
foodonastump
Original Author
16 years ago
Thanks Rusty, but no takers on Sauerkraut in my household, despite the heavy German and Polish lines!

Sharon - Sounds perfect, something out of the norm. Any recs on temp and time to roast?
User
16 years ago
Oh sorry, FOAS, forgot those pesky details! LOL

Place in a shallow roasting pan, drizzle with a bit of olive oil, cover with foil or the roasting pan lid and cook at 325 for about 45 mins. You can add a bit of chicken broth if the pan seems dry. Uncover and cook another hour, or so , until they are nice and tender.
foodonastump
Original Author
16 years ago
Sharon - Just looking at your picture again. Are those babyback ribs or spare ribs, I'm having a hard time judging the size. The ones I have are big ol' spare ribs, 7 to 8 inches long. Not sure how that affects roasting method.
foodonastump
Original Author
16 years ago
(obviously I'm a slow typer/reader today!)
User
16 years ago
FOAS, sorry this is a Nike recipe for me . I need to write it down because sometimes I forget steps.... :(

I forgot to say that you need to tie them to together with cooking twine before roasting....but you probably figured that out.

Also check the ribs after you take the cover off, if they are browning nicely but not tender enough for you may want to put the cover back on for a bit.
User
16 years ago
FOAS, that pic is baby backs but it works fine with spare ribs. This a dish my Mom made when we were growing up and she always used spare ribs. I've used both.

If using spareribs cook covered longer than uncovered. So an hour covered and 30 mins uncovered.
User
16 years ago
FOAS, stuffed ribs are usually made with slabs of ribs. I'm assuming from your comments that your ribs have already been separated. If this is correct it will be difficult to make this dish.

Another option for you is Greek Ribs. Although I also make these with the whole rack, you can grill individual ribs.
hawk307
16 years ago
FOAS:
I got out of bed in time to add this.
Guess you've seen it before.

If the Spareribs are already cut, here is an alternative way to cook them.
There are a lot of Pro's and Con's about boiling them but
a lot of Pro's use this method.
- - - - - - - - - - -

LouÂs Broiled Spare Ribs and Finger Licking Good , Sauce

I use Country Style or Sizzlers , cut a little thicker than 1/2 inch

For about 3 Â½ 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 90 minutes

Meanwhile, put in a small bowl mix :
1/2 cup of Bullseye or Krafts Original Barbecue Sauce
1/2 cup of Ketsup
1/2 teaspoon of Mustard
1/4 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 9 x 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 !!!!!!!!
foodonastump
Original Author
16 years ago
Thanks Lou, sounds great. But like I said I'm looking for something that's not in the BBQ family. I'll put that on the to-try list.

Think I might have to check out those Greek ribs, since it sounds like being separated is problematic for the stuffed recipe.
John Liu
16 years ago
You could simply treat them like chunks of pork, in a braise or stew.

I'd sear them, then braise (in wine, stock, tomato paste, bit of garlic/shallot, and herbs/bay leaf) along with a couple of pig feet if you have them. If there's too many to braise in your pot, then wrap it all up in aluminium foil, place on a baking sheet, and in the oven at low low temp. At the appropriate time, remove the ribs, extract the bones which should simply fall out, cut the meat up and return to the pot. Discard the feet. Then add veg/taters, some more wine, enough water or stock for a stew consistency, cook some more, and have yourself a nice pork stew. The bones would probably make for even better flavour than if you used boneless.

If you were to get the broiled ribs hankering, I like a marinade of hoisin sauce, soy sauce, mirin, brown sugar, a bit of worchestershire or black vinegar. Marinate for a couple of hours. Then broil while basting and turning the ribs, get them nice and crusty.
caliloo
16 years ago
What about using them for the Deviled Ribs that I think Sue posted the recipe for a long time ago? I know her Deviled Ribds were for Prime Rib Bones, but I bet the mustardy bread crumb treatment would work well on pork ribs too...... Not sure I have the recipe.method on this laptop, maybe someone else can post it for you while I look.....

Alexa
caliloo
16 years ago
Sorry!!!! It was Ruthanna's Deviled Rib Bones and it is for cooked bones. However, I bet you could still turn your ribs in Dijon and cover them with crumbs and bake them (350 for about an hour?) until they are tender.

Alexa

BTW - here is Ruthannas post....
Ruthannas Leftover Ribs or Deviled Rib Bones
Â Posted by: Ruthanna (My Page) on Thu, Dec 19, 02 at 11:20
This isn't the answer to your question but be sure to save the bones and the next night, you can have Devilled Beef Bones for dinner. Rub bones with cut garlic cloves, then sprinkle with Worcestershire sauce and rub it in. Spread on both sides with a spicy good-quality prepared mustard. Roll ribs in fine dry bread crumbs. Bake at 400 degrees for about 15-20 minutes or until crumbs form a crispy coating and meat is warmed through. Serve with plenty of napkins.
foodonastump
Original Author
16 years ago
I'm a good sport about failed meals, as long as it's not a party or family function. So here are my Greek ribs.

I started marinating them an hour before cooking. Noticed that the recipe called for baby back ribs which are more tender, so I decided to pre-bake my spare ribs in a 300 deg oven, sealed in foil for an hour before throwing them on a hot grill. Was pleased (grossed out?) to see all the rendered fat in my foil packet.

Put them on a hot grill, a few mintutes later DW came home and asked if the house was on fire. No it wasn't, but the grill was. Shut down the grill, moved the ribs to the side, shuffled them around to avoid flames but nowhere was safe. 15 minutes post shut-off, the result of 3+ lb ribs is pictured below.

DW is eating some crappy pasta leftover dish. I'm debating between Chinese, crackers, or bed. My belly could probably stand bed.

I am, LOL.

{{gwi:1515041}}

Guess it's time to clean the grill. Haven't had a major flare-up in a while, so I guess this was just an accident waiting to happen.
User
16 years ago
Oh that is just too sad. Don't you just hate when that happens.

Ann
John Liu
16 years ago
That's too bad. I incinerated some stuff on the grill recently too. I think its that grilling season just started and we are all rusty.

Could you get any sense of the the taste at all - how was it, would you make Greek Ribs again?
caliloo
16 years ago
Sorry about your incinerator experience. I made ribs last night and one section of the rack got a little extra crispy - I told the kids the BBQ Champion competitors call that "bark" an it is a good thing. They were then fighting over who got the extra crispy bits LOLOL! You should have tod your wife they were "blackened' and that is what was supposed to happen.

Anyway, I would definitely give the Greek style another chance, they are excellent.

Alexa
User
16 years ago
I know your pain! Too bad about the ribs FOAS . The only way I don't incinerate ribs on the BBQ is to use indirect heat. I heat both sides and then turn off the one that I put the ribs on.

Bummer..........
foodonastump
Original Author
16 years ago
Well on the upside, I had a McDonald's Filet-O-Fish for the first time ever and liked it! Never thought I'd like fish from a fast food chain.

I'll definitely be giving it another shot. That smell of garlic, lemon and oregano, what's not to love.
stir_fryi SE Mich
16 years ago
My mother always has the butcher cut the spareribs down the center otherwise they are crazy long. I always had them as kid with potatoes and sauerkraut -- yum!
annie1992
16 years ago
FOAS, what's wrong with those ribs? Everything I ever do on the grill looks a lot like that. Well, mine are mostly blacker, but still....

And that's why I only do ribs in the oven. (grin) Dad used to say that if I was grilling, the smoke alarm was the dinner bell.

Sorry about the ribs, though.

Annie

Spare Ribs

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