"The whole point of these posts is to ADD to the file of information. By dismissing someone else's process or by stating one's own process as THE ONE AND ONLY way of doing things discourages many from participating in this forum, in the least, and encourages others to be demeaning and distractive, at the worst." Again WOW! I thought I was simply participating. Was not trying to "put down" or "dismiss" your method of baking ribs, and I am sorry you chose to take it that way. Lighten up sweetie! This is CYBER SPACE :)

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. ------------- 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? see most clipped and recent clippings 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!

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

Here is a good and easy recipe for country style ribs. Sauce -- 1 cup catsup, 3/4 cups water, 1/2 cup vinegar (I use cider), 2 tablespoons sugar,2 tablespoons chili powder, 1 tablespoon liquid smoke, 1/2 teaspoon each of salt, black pepper and red pepper, 2 bay leaves, 1 clove (or 2) of minced garlic. Mix together and heat to a slow boil to blend flavors and melt sugar. Take your ribs and rub them with liquid smoke.(in addition to the LS in the sauce). Wrap in cheesecloth and refrigerate for several hours or overnight. Place the ribs in a pan,cover with sauce and bake covered basting frequently in a 350 oven for several hours until tender. For smaller ribs like baby backs I like them Santa Maria style like Carol in Ca. I also like them baked with sauerkraut sweetened with a little brown sugar.