Which ribs do you prefer?

13 years ago

Dry rubbed and smoked?

Or sauced and glazed?

We sauced them all and got greasy red faces while eating them...cut a rib apart and picked them up and ate...

My were they good!

With Robin's au gratin potatoes, my slaw and Ann

T.'s bread pudding with that killer sauce.

Perfect meal for a Labor day family meal.

So what did you have?

Linda C

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Comments (25)

lorijean44
13 years ago
That's how I eat my ribs, too - I dive right in and get sauce all over my hands and face! Only decent way I know to enjoy ribs! Yours look wonderful, Linda. I did crabcakes - not terribly celebratory but they were good!

Lori :D
jessyf
13 years ago
OMG Linda those look awesome, even if they aren't kosher LOL. Hey I can look....
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User
13 years ago
Now those are what I call perfect ribs. I'll have the kind with the dry rub. A little hot sauce on the side for dipping. I eat mine the way you do Linda. I serve the ribs attached , cutting them apart one at a time as I eat them. They don't cool off as quickly that way.

Great Labour Day meal.

Ann
metaxa
13 years ago
Asking if I prefer my ribs dry or sauced is like asking me which child I like best.

There is no right answer but there sure is a wrong one, eh
caliloo
13 years ago
Oh man - those look awesome! I like mine messy and mopped and dripping sauce and juice all over the place so I would have fit right in with the wet rib crowd.

Glad you ahd a good time, and isn;t Anns Bread Pudding with Caramel sauce just Da Bomb?

Alexa
lindac
Original Author
13 years ago
Yeah....the 4 teen age boys at the table were licking the caramel off their plates!
Teresa_MN
13 years ago
The pictures of the ribs look fabulous - and I don't even like BBQ sauce!

First I prefer the little riblets, sometimes called rib strips. They are usually a 1" wide strip cut off the end of baby back ribs. But the larger ribs will do if I can't get those.

Place ribs in a ziplock bag with several garlic cloves and slices of fresh ginger. Mix 2 Tbsp olive oil and 2 Tbsp of lime juice, pour over ribs, close bag and shake to mix. Refridgerate for several hours or over nite.

Remove from bag and rub generously with your favorite Jerk Seasoning. Sometimes I mix some Jerk seasoning with Season-All or Lawry's.

Grill and serve with lime wedges.
cookebook
13 years ago
Those look yummy! I had the same thing for Labor Day/my birthday yesterday but yours look way better. I like them either way.
mustangs81
13 years ago
I agree--those look out of this world good.

I dry rubbed with Striplings Pork Rub, let it sit in the refrigerator for a couple of hours, grilled slowly, mopped ribs with *Sticky Fingers Glaze, grilled slowly again. The only problem--there wasn't enough!

*This was one of the must haves from our trip to Jungle Jim's. Boy it's good! I was eating it by the spoonful. I'll have to order more online.
John Liu
13 years ago
Sauced and glazed, definitely. I also like my ribs to have some tooth, not be falling-off-the-bone.
centralcacyclist
13 years ago
No, don't make me choose! I want both!
wizardnm
13 years ago
I'm a sauced and glazed kinda gal....
fearlessem
13 years ago
No need to choose -- I like mine dry rubbed and then sauced/glazed at the end of cooking...
foodonastump
13 years ago
Well this thread just made me go out and get a boneless bbq rib sandwich for lunch. Yep, you know those thing made of some sort of stamped meat product. I have no idea why I thought it might satisfy a rib craving.

Linda, I'd happily enjoy yours either way. Looking very good.
User
13 years ago
Dry rub and the sauced toward the end. If I don't have to have at least 10 napkins something went wrong!

Served as a rack, tender but not literally falling off the bone....and if I hadn't had them Sunday I'd have them tonight! LOL
cynic
13 years ago
I'll take a rack of each with a big scoop of taters and don't be chintzy with the slaw! Keep the pudding handy too. When I make them now I do a rub and serve sauce on the side but there's nothing wrong with drenched ribs as long as it's good sauce.

And yes I know they're technically not "ribs" I had a bunch of country style ribs early this morning. Was hungry and had them thawing, meant to cook them Monday or Tuesday but didn't so I figured I needed to cook them, I was hungry, why not eat at 2 AM? They were great.

Baby backs, spare ribs and country style are all on sale this week too. Need to stock up I guess, but how much of which? Decisions, decisions!
doucanoe
13 years ago
I swear I posted to this thread! Dunno where it went....

Your ribs look delicios either way, Linda! I am the odd man out here because I like them lightly sauced and not dripping with it!

Linda
diinohio
13 years ago
Happy belated Birthday Coookebook! And I agree- I love all ribs!

Di
BeverlyAL
13 years ago
Those look delicious Linda! I've had really delicious ribs prepared both ways. And I prefer the Country Style "ribs" when I'm making them myself because they have more meat than the real ribs. I just don't want any bottled barbecue sauces that I've ever tasted on anything.
hawk307
13 years ago
Beverly :
They do look good.
I'm with you on the Country Style Ribs.

I make my own Sauce.
Got some good feedbacks.
Lou
lakeguy35
13 years ago
Great looking ribs Linda! I love them both dry and wet. We opted to smoke most of them this past weekend along with a big ole pork butt. I did do one rack of babies on the grill and finished them off with a mixture of Sharon's chile sauce and bbq sauce. Oh man they were good and new to me and my group.

We rounded out our dinner with potatoe salad, slaw, baked beans, and pasta salad. Desserts were a deadly chocolate/oreo/pudding cake, summer torte, key lime pie, and a pan of brownies. Way to many munchies and chunk before dinner. LOL! We had a great time/weekend.

David
BeverlyAL
13 years ago
David, have you shared the Chocolate/oreo/pudding cake recipe? I'm sure you have but I don't seem to have it. Would you mind sharing again please? I'm doing a lot of hosting lately and that sounds really good.

Beverly
lindac
Original Author
13 years ago
I want to know what's "chunk" before dinner?
As for ribs, seems most like them sauced but not overly moist and falling off the bone....but I think anyone I know would eat baby backs about any way they were served!!
lakeguy35
13 years ago
Linda, wish I could blame that typo on crumbs in my wireless keyboard. It's not working since the laptop came back from the shop/IT guys at work. I have a heck of time typing on this lap top as my cursor thing has a mind of it's own....drives me crazy but I know it's me and not the computer. Not to forget that my spelling and grammer are not the best...LOL!

Beverly, a friend made that cake here at my place. The recipe came from Women's Day Magazine if I remember right. She had the page/recipe she tore out long ago along with the all of the stains. LOL. Give me a few days and I'll get it from her and post or email it to you if your email link on here works. It uses the dreaded box cake and pudding mix...LOL! I tried to find it on google with no luck.

David
eandhl
13 years ago
Impossible to answer, I'll take them any way they are served.

Which ribs do you prefer?

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jessyf

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Which ribs do you prefer?

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