Mm-m-m-m-m--mmmm.
Spare ribs and sauerkraut!

Rusty

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.

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

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?

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.

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.

(obviously I'm a slow typer/reader today!)

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.

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.

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.

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 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 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 !!!!!!!!

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.

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.

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

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
 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.

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.

Oh that is just too sad. Don't you just hate when that happens.

Ann

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?

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

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..........

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.

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!

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