i'd do the slow method... just think...that heady aroma all day long...yum-o....

sams has has some great buys lately...we enjoyed the mixed chops...and the whole loin was also a great price...i buy it and cut into 3 roasts...

Around here ribs go on a grill! lol My son thinks it's a sin to even think about cooking ribs in the house!

I was thinking the same as Country Bumpkin...GRILLED!!!!

That's the only way I cook ribs here at home...LOL

Deb

Here too. The ribs go on the grill to brown. Then I put them in a roaster, with sauce, and cook real low and slow. About 250° for 3 hours.
Leslie

Grilled is great, but slow cooked ribs literally fall off the bones.. melt in your mouth :-) We do grilled in the summer and slow cooked in the winter. We love them both!

Grilled to get the flavor, then put use your broiler pan to steam them. Put water in the bottom of the broiler pan, and ribs on the drip pan, and cover with aluminum foil. Bake in oven.

Smoked on the grill. Slowly. Use a dry rub. My DSIL would probably break out in a cold sweat to hear anyone cook ribs in a crock pot or oven.

Linda

Please, I don't have a barbecue. Live on a 7th floor apartment building. I want recipes for the oven, slow cooker or even pressure cooker.

This is the recipe we like and it will handle up to 4 lbs. of ribs.

1/2 cup chopped onion
3 TBS. brown sugar
2 TBS. Coleman's dry mustard
1 tsp. salt
1 cup ketchup
1 cup water
1 TBL. Worcestershire Sauce
1/2 cup vinegar

Lay ribs in shallow baking pan: 13x9x2" cake pan works great. Mix all ingredients together and pour over ribs.

Bake at 350 covered for 2 hours.
Uncover (carefully - lots of steam under there and you can get a burn) and bake for an additional hour to thicken sauce.

I've never grilled them. Always in the crockpot.
But I don't have a set amount to give you.

I brown the ribs in the frying pan, season with S&P and seasoning salt. Then put in the crock and leave them cook 5 to 5 1/2 hours on high.No liquid in the pot. About an hour or hour and a half before they are to be done I drain off whatever liquid has condensed into the crock. Then pour my homemade BBQ sauce over and finish cooking.
BBQ sauce is
ketchup....lots like a cup or two depending on how much you're making
brown sugar (1/2 cup guesstimating)
dab of mustard (1/2 tsp?)
dab of horseradish (same)
dash of vinegar and worchestire sauce
IF I have liquid smoke I add a TINY bit, if not leave it out.
Sometimes I heat up the sauce to disolve the sugar, sometimes I don't. Taste and add more of whatever, if all else fails add some bottled BBQ sauce.

Ribs are good any way you cook 'em as long as it's slow and low.
Suzi

Thanks ladies! I appreciate your help and recipes!
I was wondering if the slow cooker would work better than the pressure cooker, and it seems to.

I cook mine in the slow cooker and then finish them on the grill with whatever sauce we like. Last week I used a spicy/sweet Thai lime sauce. It was wonderful!!! Most times we just use a bottled sauce and they are great too! They just fall off the bone.

Grilling is good, but not practical for winters in Canada! I don't think there is a pressure cooker big enough to cook ribs. Even baby back ones. I season them and cook slowly in a roaster oven, then when done, to get that cooked on BBQ flavor, I transfer them to foil-lined cookie sheets and bathe them in a Bourbon BBQ sauce I make, put them in the oven set on "Broil" and then broil for a few minutes - gets that stuff really cooked on there and since the meat is so tender they fall off the bone!

We had company for dinner and they make different BBQ here in NC than we did back home in TX. (I was kind of concerned they wouldn't like mine) I made 7 slabs of baby backs and you have never seen people gobble down so many ribs! I also set up plates at each corner of the table with wet wipes on them and had small trash lined trash cans (bathroom type) at each corner (on the floor of course!) so they could just drop them in the trash. The guests loved that idea since your hands get so messy! I served it with Onion Pie, Mashed Pototaes, Baked Beans. Larapin'!!

I don't have a smoker so I don't mess with the "grill" method either. I don't have a pressure cooker but some say that's the way to go since they'll fall off the bone in about 30 min. There's a lot who say there's only one way, but I agree with gritty, they're good most any way.

What's worked best for me lately is braised in the oven. I should get out the Nesco, but simply was too lazy. Make sure the ribs are thawed, and I like a dry rub with possibly a touch of sauce added after for an accent, but usually the meat & seasoning are so good I don't sauce them anymore. I season them. Ideally let them sit for 1/2 hr to an hour seasoned/rubbed. Not sure what it's supposed to do but several I respect suggest this. Then I brown them a bit in my small glass convection oven. It's one of those big bowls with the fan lid similar to the infomercial units. They'll brown nicely in about 15 min, then I take heavy duty foil and make a little pan out of it. put the ribs in there, add some liquid of your choice. Beer, wine, water, broth, lemon juice, orange juice, Dr. Pepper, ginger ale... anything to give it moisture and a touch of flavor as an option. I usually add some teriyaki and Louisiana Hot Sauce, but go easy on it to keep it from being overpowering. Seal the pouch tightly and I usually double wrap it, then you can flip them in the oven. Put them on a jelly roll pan or in a pan of some type if you like, in case a hole gets poked in the foil, then bake 225°-250° for 4-6 hours. When you do them slow, you can let them go a LONG time and not worry about overcooking. Check them for tenderness. I just grab a bone and give a tug. If it pulls away, it's plenty done.

Then there's the choice of dry rubs. I keep it simple. Kosher salt, fresh ground pepper, lemon pepper, garlic powder, onion powder, a dash of chili powder or cayenne if I don't use LHS in the liquid, italian seasoning and sometimes some BBQ spice or hickory smoked salt. Sometimes I just use the BBQ spice and Italian seasoning by themselves. Depends on the mood, the liquid, and what is handy. The meat is so good, it doesn't need a lot of seasoning so especially if it's your first time go easy on the flavors. Enjoy the meat and then doctor it up as you go on with future adventures.

That all said, I do REALLY believe cole slaw is almost a necessity with ribs! Hot rolls, biscuits or bread to sop up the juices and clean your fingers. Them's good eats!

I am cooking ribs today and will post the recipe on my blog later today. but here it is:
First I have my butcher cut me a rack about two to three pounds and not trim the fat. This is a particular taste issue with me after being to China and eating ribs over there.
I rub the ribs generously with Penzeys Spices. Using the 101 BBQ Spice and the Chicago Steak Seasoning. Then these go back in the refrigerator overnight.
The next day they go in a roaster uncovered for 6 hours at 250 degrees. Since the ribs are untrimmed they will not dry out.
Sauce is added at last hour.
Sauce.
1- Large sweet onion
2- stalks celery
1/2 cup Balsamic Vinegar
1/2 Cup Ketchup
1 Cup Brown sugar
1 Tbs Worcestershire sauce
1 Tbs Brown mustard
1 Tbsp Red Pepper Flakes
1/4 cup water

Chop the onions and celery and brown in olive oil. Add liquids, brown sugar, mustard and pepper. Cook down until the sauce thickens. Pour over the ribs and let cook with sauce for last hour. Note, you probably will have sauce left over which can be frozen and used again.

Here is a link that might be useful: traveling and cooking with grandpa