The rib recipe sounds good. And boneless ribs are less messy to eat. I'm sure any ribs you end up with will be delicious!

Teresa

It's only going to be as good as the barbecue sauce. If you want to keep it real simple I'd use something like Bone Suckin' sauce found in any grocery. Here's a dead simple recipe.

Here is a link that might be useful: Ribs with Bone Suckin' Sauce

FOAS, I agree on the sauce, especially with boneless ribs you need a good sauce because there's more meat to cover.

David sent me a jar of that Bone Suckin' Sauce once, I love the stuff but don't see it here very often. I always make sure to grab a couple when I find them!

Brad, it's 45 here and raining today, so if your picnic is soon, I hope it's warm and dry. And, as you know, I love your Gram's lemonade.

Annie

FOAS, I've never heard of Bone Sucking Sauce, but if I see it for sale, I'll have to pick up a jar of it.

Annie, it looks like the picnic may be moved to next month. The weather's been mostly nice, but we've been getting some much needed rain lately.

Brad AKA Moonwolf

Brad, it snowed here today, it'll be in the 20s overnight. I think holding off for good weather might be a very good idea, if your weather is like mine!

Annie

It's supposed to be in the upper 30's tonight and then warm up again by the end of the week, which is a good thing since we didn't plant our two tomato plants yet (Early Girl and a grape variety whose name escapes me at the moment). My flowers and flower seedlings seem to be doing okay even after last night's and today's cool temps.

On an unrelated cooking note, I finished a craft project tonight. A boa I crocheted for my one best friend who shares a love for Rocky Horror :-). This is a different friend than any of the ones that will be at the picnic.

Brad AKA Moonwolf

It's supposed to be in the upper 30's tonight and then warm up again by the end of the week, which is a good thing since we didn't plant our two tomato plants yet (Early Girl and a grape variety whose name escapes me at the moment). My flowers and flower seedlings seem to be doing okay even after last night's and today's cool temps.

On an unrelated cooking note, I finished a craft project tonight. A boa I crocheted for my one best friend who shares a love for Rocky Horror :-). This is a different friend than any of the ones that will be at the picnic.

Brad AKA Moonwolf

Wolfie, you are definitely multi-talented! :)

As I've talked about before, I'm a big fan of country style ribs. Be careful, they sometimes try to pawn off bone in, which I usually don't prefer. I like the boneless for simplicity and the argument that the bone always adds flavor, well, I don't alway buy into claims and I do like what I've been cooking... so there.

One suggestion, brown those babies first. It really adds some flavor. I like to use a dry rub on the ribs too and it's so simple and just use whatever you like for a rub. You can even buy a BBQ rub if you want. I usually use whatever seasonings I find handy but get a little heat, lots of pepper and I go easy on the salt because if you buy a bottled sauce it'll likely have plenty of salt.

For a braising liquid, I like beer (usually with some lemon juice and LHS) but occasionally will use root beer, Dr Pepper, Sprite or Ginger Ale. I usually add some Louisiana Hot Sauce to the liquid too, for a little kick. I prefer using LHS over cayenne pepper because I find it easier to control the heat with the liquid than with powder. Might put in some Worcestershire and/or Teriyaki too. Much depends on how much flavor to add. Sometimes go basic and let the meat be the star is better.

Seasonings, I always include lemon pepper, fresh ground black pepper, celery ___ (celery salt or ground celery seed) and Italian seasoning, even if I'm using a mix. Sometimes Bacon Salt. I do like the Jane's Krazy Mixed Up Salt or "Mrs Dash" mix, but I sometimes use a Cajun seasoning or a BBQ seasoning or make my own mix. You can even use some onion soup mix in there if you like it. Other things I might grab: some chili powder, Smoked Paprika, onion and garlic powders and then check the spices for what sounds good, sometimes mustard powder, dill...

I used to be a fan of ribs dripping with sauce but after having some Memphis Style at Chili's, that did it, I'm now a fan of dry rub and add a little sauce at the end but I don't drown it. I brown them, then dry rub and slow braise them wrapped in foil in the Nesco with a little liquid mentioned above. If I have some onion I might put a little onion on the top of them and either skip the onion powder or leave it in. Onion flavor is guuuuuuuud. You don't need the roaster necessarily, if you don't have one you can use your Dutch Oven just as easily and use the oven or stove. I usually brown them first but some "reverse sear" and brown them after. Try it sometime, you may find a new way you like. Wanna get decadent? Seer them in some bacon fat first! Your tongue will slap your face silly lapping it up.

BBQ Pit boys do ribs in a variety of ways. I like their videos. The link is to Country Style, that they call "Jacks" ribs. You can do these on the stove top and broil them a bit at the end. If there's leftovers, they usually are eaten cold. Sometimes in a sandwich or they might not make it to the plate. Just grab a hunk and eat it as is. Truly a top 10, well even top 5 favorite.

One thing I should say, well a couple things: First, rib snobs cringe at country style ribs being called ribs. (They're more of a "chop".) and secondly, the rib snobs sneer at "fall off the bone" tender. They want some toughness to them. So my response is, I didn't name 'em, I just like eatin' 'em so what's good enough for the pork producers in naming is good enough for me. And I LIKE them break apart, fall off the bone tender and full of flavor so if'n they don't like it, they don't have to eat at my table.

Here is a link that might be useful: BBQ Pit Boys

Hi Cynic,

Wow, there are so many choices for doing country ribs. Funny you should mention about browning the ribs, because I was thinking of doing that exact thing! I was also thinking of adding onion in some form to the ribs. I will have to check and see with my one friend what all cookware she and her husband have. I will volunteer the use of my Dutch Oven if they do not have one. I know I will have fresh bacon fat on hand because the potato skins or twice baked potatoes will have bacon in them. I may brown the onion along with the ribs in the bacon fat. I like the sound of garlic, hot sauce (I'd add just a few drops lol), and lemon pepper too.

I've never heard of the BBQ Pit Boys, but I will have to watch them here soon. I like my ribs fall off the bone tender as well.

Brad AKA Moonwolf

Not an expert on ribs but had great success with Alton Brown's recipe from Good Eats. Ribs were rubbed and wrapped in a few layers of heavy-duty foil... in fridge for something like 4 hours to over night. Then a liquid (something like wine, soy, spices... can find recipe online) was poured into packets and into a low oven... maybe 225-250 for 3 hours or so. No fuss, no babysitting. When they just got to what I call the "bendy" stage, poured the copious amount of liquid from packets, simmered down and "doctored up" to a finishing glaze. Cut into 2-3 rib sections and gave them a quick crisp up and browing on grill.

These were baby-backs so boneless/country-style wouldn't take a s long. They were nice and tender (just short of bones pulling right out) and we made a delicious mess of ourselves! NOTE: I like salty, but the AB rub was a bit TOO salty, so 2nd time, used a lot less.

Like Cynic, I've cooked ribs in root beer or cola, it's good. I also like the dry rubs, but I like the saucy ones too. I like them tender and I like them with a bit of "chew" left. I like baby back ribs and country style ribs, heck, I just like ribs!

And you crochet too? Wow, you ARE multi-talented. I cannot crochet, I'm too impatient.

Annie

Yes I do crochet and I'm self-taught. I started when I was in 9th grade, so for quite a while now lol. Here is the boa scarf all finished. The tassels are just the yarn ends that weren't woven in.

Brad AKA Moonwolf

I was never a big rib fan but a couple of years ago an organic meat stand opened at our farmer's market and I heard him singing the praises of country style ribs - so I bought some. I searched here for a recipe and I have never been able to try another since making this, it's that good. It's Ann T's recipe and I hope she doesn't mind me posting it. It is unbelievably good and very easy.

"posted by: ann_t on 06.29.2006 at 02:59 pm in Recipe Exchange Forum
This is my favourite Country Style Rib recipe.

Home Cookin Chapter: Recipes From Thibeault's Table

Ribs - Country Style Ribs
=========================
This is adapted from a Paul Prudhomme Recipe.

Seasoning Mix

1 Tablespoon Salt
2 1/2 teaspoons cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon black pepper

3 to 4 pounds of country style ribs
1 onion chopped
1 large green pepper chopped
1 cup of chicken stock (may need more)
. Mix ingredients for seasoning together.

Place ribs in a ungreased baking pan and rub the meat with the
seasoning mix. Rub meat with a small amount of oil and roast in a 500�
oven for 30 minutes turning often until the ribs are brown and the fat
is crispy. Reduce temperature to 350� and sprinkle the meat with the
onions and green peppers and add the chicken broth. Return the pan to
the oven and roast additional hour or until meat is tender. Check
occasionally and add more broth as needed.

I like it served over rice and sometimes beans on the side. "

Olychick, like you , I also stopped looking when I found this recipe.

Brad you are multi-talented. How long is your boa scarf?

~Ann

klseiverd brought up a good point. A lot of people suggest leaving them sit with the rub on for anywhere from a few hours to overnight. I usually don't just because, well, I'm impatient. When I want them, I want to get them going and there's the prep time and such to get them ready, not a *big* deal, but enough, so I usually just fire them up and figure they'll get the setting time while cooking.

About the only way to mess them up is to cook them too fast so they're too tough.

Ann T, the boa scarf is 13 feet long with the tassels. I hope my friend's high heels prop her up enough so she doesn't trip! Although, she can wrap it a couple times around her neck and arms so it doesn't drag.

Brad AKA Moonwolf