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Sue's Roadhouse Ribs....

17 years ago

All I can say is YUM! Made them for friends last night and once again they got rave reviews. Sue's recipe is now the only ribs I ever make, they're THAT GOOD!

Thanks Sue!

Linda

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Comments (19)

hawk307
17 years ago
Sue : never tried mine. I've had " Finger Licking Raves "
And they are simmered first.
What will some people try next ???????

If you can push your's, I'm allowed to push mine, No ???

I'll try Sue's. I just defrosted some.
Lou
wizardnm
17 years ago
Linda, I haven't made any other type since I tried that recipe either. Sometimes I cheat though...and use the Maple BBQ Sauce from American Spoon.

Nancy
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Stacy I still haven't tried Sue's roadhouse sauce and I must do that the next time I find ribs here. It sounds like a winner and has been popular for a long time here on the forum. Peppi I had a real feed of white asparagus from Germany here once in a German restaurant. I can see why they talk about it so much. It was really good, and served in a typical manner together with boiled potatoes, ham, hard cooked eggs and a whole bowl of melted butter...ohhh! Thank you Ann...the birds are now so used to my window feeder and the babies are no longer afraid to get close that they come three and four at a time now. Your week's dinners look delicious, especially that roast chicken with cream gravy! Last night was a ladies' night out for a Chinese dinner in my neighbourhood. I went with three girlfriends and we sat and ate and talked, drank wine and talked some more until 11 pm. It's so nice to get together with friends in person rather than on the internet for a change LOL. Today I made a Salade Nicoise....and it turned out very well. I made too much but we kept refilling our plates and Wolf ended up licking the salad servers because the dressing was so good. I usually follow Delia's recipe as well as for the vinaigrette herb dressing, using mint, parsley, thyme and chives. It's so refreshing and tasty. I put the dressing into a little empty spice bottle and it was just right as a dispenser. Tomorrow I'll be making pesto again. Wolf says he could eat it once a week, it's so good. I've planted basil again but at the moment I have to buy fresh basil at the supermarket as mine isn't ready to pick yet. SharonCb
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lindac
17 years ago
I can't find the recipe? Could you repost it?
Linda C
User
17 years ago
Here you go Linda! This was my "go to" rib recipe for quite awhile. Now that I have the smoker I'm experimenting with other recipes but this has to be one of my favourites.

Roadhouse Grill Baby Back Ribs

2 large racks pork baby back ribs
salt
coarse ground black pepper

SAUCE:
2 tablespoons vegetable oil
1/4 cup minced fresh onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup brown sugar
2 tablespoons honey
1 tablespoon worcestershire sauce
1 3/4 teaspoons salt
1 teaspoon liquid smoke flavoring
1 teaspoon Jim Beam whiskey
1/4 teaspoon fresh ground black pepper -- coarse
1/8 teaspoon garlic powder
1/8 teaspoon paprika

To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours.

As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium/high heat. SautÃ© the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.

When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.
Cookingrvc (Sue)
cookingrvc
17 years ago
Good to see this recipe going to good use.

I like the method which really works with any BBQ sauce. The slow, covered cooking nicely tenderizes the ribs and allows me to prepare them ahead of time for a quick reheat on the grill with the BBQ sauce.

I am recovering from some major surgery and just now getting back to cooking. Today I am using my meatball recipe to make meatloaf. Maybe its the meds, but it sounds good to me!!!

Go for it Lou.

Regards to all,
Sue
jessyf
17 years ago
Sue, glad to hear you are on the mend.

My local store has been carrying 99 cent/pound beef ribs so I feel obligated to make them (two of us like ribs, two of us don't...).

Question about the sauce recipe - is 1.5 cups water enough to keep it simmering for 1.25 hours? Also, ONLY 1 tsp whiskey? Pweez, can I put in more, LOL?
doucanoe
Original Author
17 years ago
Jessy, the amount of water is fine, but I dump in a lot more whisky than the recipe calls for! LOL I bet I used at least 1/2 cup.

I have also use Jack Daniel's and it is delish with that, too!

Thanks again, Sue!

Linda
lindac
17 years ago
I have 2 racks of Baby Backs in the freezer....
But I think I will precook on the grill with a little foil "smokey pack".
Have lots of Jack Daniels! (I don't drink the stuff!) but for sure I will be using fresh garlic!
Now to decide who to invite to share!
Thanks for the recipe
Linda C
hawk307
17 years ago
Sue:
I didn't know you had surgery. I'll come and cook for you.

Here is my Recipe for my Sauce. Note: I use Garlic Powder.

LOU'S : FINGER LICKIN BARBECUE SAUCE

1/2 cup of Bullseye or Krafts Original Barbecue Sauce
1/2 cup of Ketsup
1/2 teaspoon of Mustard
Â¼ 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 have to wait a couple more days to try your's.
Hope you are feeling better.
LOU
maggie2094
17 years ago
I have made these ribs many times - nice to see you, Sue!!! The sauce is my go to bbq sauce now - thanks!
eileenlaunonen
17 years ago
Sue: My girlfriends old Italian grandmother used to visit a couple of times a year from Staten Island in the 70's when I was a kid and my mom was a typical Irish cook. Her grandma made a meatloaf flavored like a Italian meatball when shaped i remember she would pull a piece out of the top fill it with mozzarella and add the meat back ontop incasing the mozzarella...she cooked it on the stove in a type of red gravy...I remember I ate over one night and I can still remember how much i loved that dinner...still remember this 35 years later!!! So I dont think its the medication LOL!!!
cookingrvc
17 years ago
Good to see you guys. I don't often post, but I do visit often. Love the camera instructions SharonCB; Good to be here too - thanks Maggie, Lou, Eillen, and Linda

Lou, will try your recipe this weekend with some babybacks.

Eileen, funny you said that about the mozzarella. I was going to do that but didn't have any on hand. I am not a big fan of glazes, but DH wanted one so I mixed some tomato sauce with some brown sugar and it was pretty good.

I think it came out great although it didn't feel quite right having it with mashed potatoes...perhaps a side of pasta would have been better.

Sue
lakeguy35
17 years ago
Good to hear from you Sue and I hope you are recovering okay from your surgery. I love to do ribs on the grill and the smoker but this recipe is a winner for me too. My go to during the winter season....not that we have much of one as far as grilling goes down here...LOL! I'm thinking it's your mini crab cakes that I love too...or was that crap cakes? Remember that typo from years ago..LOL

David
cookingrvc
17 years ago
David, so funny you bring up the crab (crap) cakes (that was pretty funny since the 'b' and 'p' are nowhere near each other on the keyboard)...I was just looking at a recipe in Food Network magazine for the Four Seasons Crapmeat Cakes.

It looked similar in terms of method to my recipe except no tarragon, which I absolutely love with the crab. Going to give it a try. Check it out at the link below.

All the best,
Sue

Here is a link that might be useful: Crabmeat Cakes with Mustard Sauce
hawk307
17 years ago
Sue:
Sorry , I didn't do your Ribs yet.
Too many things popping up. Probably do them this week.
Lou
User
17 years ago
Sue, sorry to hear you had to have surgery but so glad to hear you are on the mend.

Can't tell you how many times we have enjoyed your rib recipe along with many more of yours! Your Sui Mai was the first recipe I tried after joining this site so many years back.

Hope your DH is doing well, we miss you!

Sharon
riverrat1
17 years ago
Sue, Glad to hear you are feeling better. Surgery sucks!!

I have this recipe on the menu for next week...can't wait!

Hope to see more of you around here.
annie1992
17 years ago
Sue, I'm also glad to hear that you are feeling better.

Add me to the list of people who love your rib recipe, and would like to see you here more often.

Annie
cookingrvc
17 years ago
Hi Sharon., annie, and riverrat!! I do have some recipes to share and comment on...its been a while.

Lou...I made your rib sauce tonight and the crew loved it! I happen to like Bullseye so it was right up my alley. Thanks for the recipe.

Sue

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