Louiseab, can't comment on the Danish... I just learned how to cook baby backs, and there are several ways. I used the low and slow method over indirect low heat (300-345), and stack them also, rotating them every 45 minutes, bones side down. We like a mild dry rub with perhaps only a tiny bit of BBQ in the last 30 to 45 minutes. BBQ on the side : )

I'm sure others will chime in with their methods.

We smoke our ribs until they get to be 200 internally. They should pull from the bone easily but not fall off. We have a smoker so all of the heat is indirect. Ribs really need to be low and slow (DH does it but I think he does around 300). We do a rub overnight and it usually takes around 4 hours. We prefer to put our BBQ on after -- that way those eating can get as much or as little sauce as they want.

Lol! I always add more booze. And down some myself! You have to.

That's funny, I always leave the booze out entirely, can't stand the stuff!

Sue's Roadhouse Ribs are my go-to recipe for years now. I've tried wrapping in foil and baking first, cooking low and slow, using the smoker, on the grill, even boiling the darned things which is what Grandma used to do. Sue's is still the best.

As for price, I just bought a whole hog for $1.29 a pound, hanging weight, and that included packaging. Recently ribs were on sale for 99 cents a pound, but I had to pull the silverskin off the ribs myself.

Annie

But Sue's Ribs aren't "real" ribs -- real ribs are smoked low and slow! (BIG GRIN)! At least to a Kansas City girl.

Well, I'm not so much of a smoked meat fan and so they're real to this girl! LOL to each his own! I've never been to Kansas City so I throw that out as a disclaimer :)

Once in Florida when I had brisket at an Easter outdoor buffet at a friend's home I was shocked (and disappointed) to find that it was smoked. Oy Vey.

Oh, that sauce recipe looks like one that I would like to try Janie. But I'm with Annie, I'm going to leave out the booze, and instead of the liquid smoke I'll cook them low and slow on my Big Green Egg.

I picked up some St Louis cut ribs the other day, very nice trim and meaty. Slow cooked at 300 for about 3 hours . . dry rub and just light sauce for the last 30 minutes. I would love to smoke them instead of in the oven.

For a crowd I cut mine into 4 ribs and dry rub, then fit 8 (4 rib sections) in parchment lined heavy duty foil tight together like soldiers. Rest overnight in fridge and cook low and slow day two in 400 pre-heated oven, then turn down to 225-250 for 4 hours checking temp after 2 hours. 3 foil packs will fit standing up in my big turkey roaster. I want the temp around 180-190º. If it goes over I just lower the temp a bit.

*if the parchment is positioned properly, or use an extra piece along the bottom, the juices will be easy to pour out of one end into a saucepan for a bbq sauce.

A good read, HERE

I make a big 'mother' sauce, then divide into three different sauces. We like a more Memphis style sauce than way dials back the sugars. One half stays that way and the other two, 1/4 each of the 'mother', get a SC style with more heat a bit more mustard, the third gets some in season fruit and/or maple syrup. Always put some rhubarb in my 'mother' sauce. A natural thickener...

Finishing off on the grill depends on the method. I use a wood fired side box and place mine on the far end away from the heat to finish slowly, covered but not tight. I get a good mild smoke. When toothpick done, *I use a skewer, they get moved a few at a time closer to the fire with just a brush of bbq sauce...

I always have something else like marinated chicken legs that cook quickly. Plenty of room on the middle of the grill....for corn and some veggies and chicken, shrimp/scallop kabobs...tec.

My favourite are Greek Style Baby Back Ribs. Cooked on the grill over indirect heat. Depending on the size of the racks, the ribs are done in 60 to less than 90 minutes.

No matter how I season it is always a dry rub. Never a bbq sauce cooked on ribs.

I will though serve TBQ sauce on the side for dipping.

Greek Baby Back Ribs

I also love the way my mom did baby back ribs.

Stuffed and roasted. I thin this is a Canadian method since every time I've posted stuffed baby back ribs, no one seems to be familiar with them except Canadians.

Stuffed Baby Back Ribs

DH and I can vouch for ann_t's Greek ribs - that's the recipe I used for marinating (I can always count on ann_t's recipes). I wished I hadn't put that little bit of sauce on the last 45 minutes as they had so much good flavor as they were, and it was nicer to just dip the ribs in the sauce. I did use the low, slow, and stacked method on ours though.

Nope, I've never seen stuffed ribs... but that sounds (and looks) amazing! Ann, how do I know how much broth to bread ratio (and other ingredients) to use? You mention these ingredients: Traditional bread stuffing (Onions, celery, sage, parsley, chicken broth, salt, pepper.....) My Mom passed away before I could learn her stuffing recipe which was the one stuffing I loved, but that which you describe on your stuffed ribs recipe sounds like it exactly... is it really wet, or can you describe it in those terms? I couldn't find a 'recipe' for it, other than what I wrote above...

2ManyDiversions, I think it is more of a personal preference. Some like a very wet dressing and some not so much. I fall more in between. i don't like it dry, but I don't like it wet either. Just add enough broth to moisten the bread cubes. If you are stuffing into a chicken or turkey or even ribs, you can reduce the broth slightly because the juices from the meat will make the stuffing more wet. One of the reasons I prefer to bake stuffing separately rather than stuffed into a chicken/turkey.

As you can see in this picture, the dressing is moist but you can still see the cubes, Not all mushed together.

Ok, that photo helps tremendously, thank you!

They're real to me too, LOL, and I've been to Kansas City!

We always raised pigs, so I've eaten a LOT of ribs in my life (we bought a farm when I was 7, and I'm 62, so probably 55 years worth), and I like them pretty much every way, but Sue's is still my favorite.

AnnT's TBQ sauce is pretty darned good, though, and although I've never stuffed ribs it kind of reminds me of how my maternal Grandma used to put a pork steak in a pan, add stuffing, and fold the steak over to encase the stuffing. Later she started just putting the stuffing in the pan and layering the pork on top, so the juices would flavor the stuffing. Where did she learn this? From my paternal Grandfather, who was from Ontario, Canada, LOL, a little place called Buckhorn, north and east of Toronto, near Bobcaygeon. So, maybe it IS a Canadian thing, like peameal bacon...

Anyway, to each their own. I'm not going to say any kind of ribs are right or wrong or real or not. There are the smoked ribs, the mustard based sauces, the sweet tomato based sauces, even the mayonnaise type sauces. Dry rubs, wet mops, grilled, low and slow, there's a zillion ways to make ribs. I like pretty much all of them. The only problem I have is that pigs just don't have enough ribs!

Annie

You can smoke ribs without a smoker....just put a pierced foil packet of soaked hickory chips in the corner of your gas grill ( or charcoal...if you are ambitious) cook low and slow until they are tender....the slower the better.. If you like, sauce and finish on a higher fire....or serve as is....
Dry rub at least an hour before putting on the grill.
OH MY!! I feel a strong urge to yell out "Can I help YOU!!"....and soft white bread and a side of beans and slaw!
Let me know if you know what I am talking about!!

I use a 'smoke bomb', or rather, 2-3. Dry chips in a foil pouch, very small hole carefully poked in the middle. I used 3 for these - 2 racks of baby backs, stacked.

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2ManyDiversions, I've been tempted to get that tube smoker that Dcarch posted about. If you get one, I'll be interested in your thoughts on it.

Annie in the winter, Mom would cook them slowly in broth with sauerkraut . . . and I'm not really sure how she did it but they were good and one of our favorite winter meals.

Martha, I still make pork chops and sauerkraut, we always had those with mashed potatoes. Mine get put into the dutch oven and baked "low and slow" with my own home canned sauerkraut, I usually pack about 50 pounds a year and we eat it all.

I like BBQ'd ribs so well, though, that I never "sacrifice" ribs to eat with sauerkraut, I use chops or steaks, because, well, a pig has more of those!

Annie

ann_t, I sure will! I'm thinking I'll order it next week and hopefully have time to give it a try on a whole chicken. I've read the 12" tube will smoke about 4 hours. It apparently is lit with either a small torch or a heat gun (I have both), but commentary says to leave it flaming a full 10 minutes before blowing it out or it might need to be re-lit.

Someday I'd love to try cold-smoking cheese on the gas grill (again, from commentary this needs to be done on a cold morning or evening.)