I am not a rib fan at all, harkening to the days of my youth when my mother cooked short ribs that I thought were gross. I'll eat them now, but never seek them out. So take my recommendation with that caveat, lol. The best ribs I've ever had came from a recipe here. I'm sorry to say I've lost the name of the person who posted it here, but maybe someone will recognize it - eta I found the source of the recipe: Thibeault's Table

Ribs - Country Style Ribs
=========================
This is adapted from a Paul Prudhomme Recipe.
Seasoning Mix
1 Tablespoon Salt
2 1/2 teaspoons cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon black pepper
3 to 4 pounds of country style ribs
1 onion chopped
1 large green pepper chopped
1 cup of chicken stock (may need more)
. Mix ingredients for seasoning together.
Place ribs in a ungreased baking pan and rub the meat with the
seasoning mix. Rub meat with a small amount of oil and roast in a 500°
oven for 30 minutes turning often until the ribs are brown and the fat
is crispy. Reduce temperature to 350° and sprinkle the meat with the
onions and green peppers and add the chicken broth. Return the pan to
the oven and roast additional hour or until meat is tender. Check
occasionally and add more broth as needed.
Serve over white rice

Bison, braised.

Ooo bison - I’ve never had bison ribs, and that sounds closer to my heroic-caveman-felling-savage-buffalo fantasy than, say, a babyback pork rib.

I used to love the barbecue beef ribs I got in NYC Chinatown, and figured out how to approximate the flavor with hoisin sauce and star anise, but mine were never exactly the same.

More recently, I've made country style beef ribs slow roasted in a dutch oven with a dry rub. Those are big chunks of meat with only a small amount of bone.

My ribs are not quick, but they are easy.

One slab of St Louis ribs (pork)

One jar or recipe of favorite barbeque sauce., Husband likes Sticky Fingers Carolina Sweet

Bag of Royal Oak charcoal

Start Weber grill with Royal Oak Charcoal to the left. Tear off aluminun foil slightly longer than ribs. Spray foil with Pam. Place ribs on foil meat side up. Pull in ends and fold top slightly over the ribs.

Cook on grill on cool side with the smoke hole over the ribs. After an hour or so, flip ribs and add sauce. Cook, flipping and topping with sauce. When ribs are faling apart, punch hole in foil and let liquiid fall out. Top with more sauce, pull off grill and let set for a few minutes.

Back pre-Amazonian overlords, WF had great bison at the butcher. The bison was like the beef I grew up on. Full of flavor and not so greasy, Now it takes a special trip to the butcher, so it's not just any Thursday night. :( Bison ribs definitely have the Fred Flintsone of it Trim well, especially, try to get the whole membrane off in one yank (I usually get the butcher to do that).

DH is the rib master at our house. I don’t even know all the steps he uses but they’re very good. I know he starts with a dry rub, then bastes them on the grill with something that includes apple juice and chicken stock. BBQ sauce comes toward the end.

This old favorite from my mom is more my speed. I know parboiling the ribs can be a no-no, but it’s always worked for me with this version. If you don’t parboil, the baking time will increase. This sauce is pretty tasty IMO. I often increase the ingredients by another half.

Sauce
1/2 cup ketchup
1/4 cup soy sauce
1/4 cup lemon juice (reserve rind)
1/4 cup brown sugar, or to taste
1/4 tsp. ground ginger
1 small clove garlic, chopped

Ribs
2 lbs. boneless country style pork ribs
1/2 medium onion, cut into thirds
Rind from one lemon cut into quarters

Combine sauce ingredients and set aside. (Taste before adding to ribs; I sometimes add more brown sugar.)

Place ribs in large pot and add cold water just to cover. Add onion and reserved lemon rind. Bring to low boil, cover partially, and simmer low for 20-30 minutes.

Remove ribs from pot (discarding onion and lemon) and place in baking dish. Pour sauce over ribs coating thoroughly. Cover dish and place in preheated 325 degree oven. Bake for about an hour, or until ribs are fall-apart tender.

Note: My mom always added sliced lemon and onion while baking the ribs.

Olychick, that's an AnnT recipe.

I like ribs of all kinds, all except "tomahawk " style ribs. Makes no sense to me.

Ted Tuner, Jane F's former, I think is the larger bison ranger (45,000 in his herd). I have been to his Ted's Montana Grill restaurant in NYC a few times. Nice Bison ribs, steaks.

dcarch

Thanks Judi, I had already edited my post to include that info. I found another copy that included Thibeault's Table as the source.

I have two go-to rib methods - neither is "quick" but one is low-effort and the other, better, one is high-effort. I do these with pork ribs - have not tried with beef ribs.

Low-effort method. Coat ribs with 50% sugar 50% salt mixture, place in bags with apple and onions or shallots, seal bags and sous vide 24 hours at 150F. Reduce cooking liquid to sauce consistency, doctor up to be a tangy Asian sauce or a sweet American sauce. Coat ribs with sauce and grill, re-coating with more sauce. Active cooking time is only an hour or so.

High-effort method. Pressure cook ribs in stock on "high" for 2 hours. Remove ribs carefully (lest they disintegrate) and place in refrigerator overnight or at least several hours to firm up. Reduce cooking liquid and doctor as above. Heat oil in deep pot and deep fry ribs until outside is brown and crusty. Stir-fry ribs in wok with the sauce until ribs are thickly glazed and very crusty. Active cooking time is a couple hours. I guess you could sous vide but then total time would be like three days.

The first is inspired by David Chang's Momofuku pork belly approach, and I guess one could directly copy his recipe, simply substituting ribs for belly, for a low-effort method that takes less total time than sous vide. The result would not be "fall off the bone" but I like my ribs to have some tooth and resistance, reminds me of the titanic struggle in the mouth of the cave whence I slew the savage giant boar now headlining our grateful feast.

dcarch, I cooked a "tomahawk" once. Never again. It was too large to fit in any of my pans for searing, I had to put oil in a wok and precariously hold the wok at an angle while repositioning the rib in the hot oil. Everytime the rib slipped in my fingers, I got burned by splashing hot oil. This was several months ago, and I still have the scars on arms and torso. Perhaps not best done in a T-shirt. And it wasn't all that tasty.

Tomahawk chops are theatre, not the best for eating.

Sorry about the scars. Next time, try a large barbecue, or dig a pit.

Soak baby back pork ribs in a good root beer for 24 hours. Drain. Season with a nice dry rub of whatever seasonings sound good that day. Hand the tray of ribs to husband to smoke with whatever wood chunks sounds good to him that day.

Found in some very old notes, an alternative to braising (not quick!):

For a slab (8?) bones: Pour on a little sweet BBQ sauce and rub in. 1-2 TBSP on each side. Steam oven (or oven with pan of water for steam) at 270 degrees, 60% steam for 3.5-5 hrs., depending on meatiness. Spatter will happen. 3.5 might be too much...

Finish under broiler, at 375, on grill plate: First, brush bottom with sauce spiked with spicy HOT BBQ sauce, then turn. Brush top. Cook until well caramelized.

I've used this braise with slabs of beef/bison ribs. My go-to for shrot ribs. I think I got it, or a base recipe for it, online, but can't find the source.

• 4 long ways bone-in short ribs
• Dry rub: brown sugar, smoked Spanish paprika, ginger, mustard powder, cumin, S&P
• 1 onion, cut into approx. inch cubes
• 2-3 celery ribs cut into half inch slices
• equivalent volume of baby carrots
• 2-4 garlic cloves, smashed and chopped
• 1 large can (28 oz) diced tomatoes
• 1 bottle wheat ale or beer
• light olive oil

OR

• [18 Short Ribs
• Dry rub: brown sugar, smoked Spanish paprika, ginger, mustard powder, cumin, S&P
• 4-5 onions
• 14 stalks celery
• 10 big carrots
• 14 garlic cloves
• 4-5 cans diced tomatoes
• 1-2 bottles wine
• light olive oil]

Preheat to 375.

Make rub and press into all sides of short ribs. Let rest while prepping or at least 1 hour.

Cut veg.

Heat pan to hot, but not so hot the spices will burn. Heat oil. Brown ribs on all 6 sides. Reserve ribs in pot lid or plate.

Add oil to pan. Add veg. Stir. Brown for about five minutes.

Add tomatoes and juice. Add half the ale. Reduce liquid by half.

Put ribs in meat side down, with veg between all ribs. Cover and put in oven.

Cook for 1.5 hours.

Turn ribs over, cover and cook 1.25 hrs. Add more beer if needed.

Uncover and cook for 20-30 min, or until well caramelized.

Serve together with the veg.

Option: Wine may be used in place of beer or ale. One such is necessary to break down the connective tissue.

N.B.--for 6 slab ribs, either cut the bones apart, or adjust the cooking time.

Hmm, I am developing a craving for Korean Galbi ribs. But I really like the thin sliced ribs, where you get a disk of bone ringed with meat and gristle. I would like to cook those so that the gristle is soft and toothy, instead of tough and chewy - even though chewy is nice sometimes, I’d like to try something different. I guess the pressure cooker is the obvious tool.

A gristle aficionado! I would have thought low and slow, and acidic, trying to get the gristle soft(ish) without overcooking the meat, but having never conserved gristle, I daresay i might be missing a big something re pressure cooking. So, you're talking about cross cut ribs? I've had similar description which were vertebrae, but have never seen cross cut ribs, other than flanken. Do tell more!

I don’t know the term for the cut, but they look like this

https://s3.amazonaws.com/yummy_uploads2/blog/8036.jpg

I don’t know if pressure cooking would work, but it is my go-to first try for anything that wants to be cooked for a long time, because in 15 min a PC can do an hour of ordinary cooking, it only takes an hour to duplicate four, two to be eight, etc. Basically a time machine.

To be really scientific, I should just cut the gristle from some ribs and PC it for 30 min, 60 min, 90 min to see what gives the ideal result. The meat will be fine with any of those times.

Cartilage and similar is a delicacy in some Chinese dishes, cooked to a jelly-like consistency. Pig’s feet etc. I recall eating and enjoying gristle as a kid, but don’t know how it was cooked. And of course all that connective stuff - tendons, feet, backs, necks, knuckles - is awesome for making very gelatinous stock, which you need for soup dumplings, ideally want for shao mai and other steamed meat filling things, as well as Asian gelatin-based treats. I once spent some time trying to make those gelatin treats, but ended up with basically lots of aspic.

I get baby back ribs and remove the membrane. Then coat with a dry rub that Jasdip posted long ago. Stand the racks on end in my oval slow cooker/Crock Pot. Cook for 4-6 hours, then remove and serve with BBQ sauce. Easy.

It's hard to tell with the stuff on 'em, but that looks like flanken cut. That's cross cut short ribs. A Yiddish word for a dish my mother despised, but was popular with my father's family. Cheese sandwiches at home were eaten in proximity. The meat, itself, is just short rib, but it can be sliced thin, which makes it easier to get tender, especially when it isn't from the finest beef. Is this the usual cut for Galbi? I eat what my friends order for me. My Asian friends don't cook. (!)

And, yes, PC on any kind of short ribs will advance the tenderization, as will enzymes (e.g., pineapple), or sugar + acid (certain barbecue sauces and marinades). Wet (steam or braise) helps. Sous vide works beautifully for the lowest and slowest.

Sous vide is ideal for jellifying the colagen stuff. :) But that's the end of my knowledge. Oh, except chicken. I've explored chicken gel, but the bestest isn't the feet. It's the pan drippings when I make Awesome Chicken (steam roasted, butterflied over veg). I pour into a ”working glass” and use for whatever...

https://www.seriouseats.com/grilled-beef-galbi-korean-style-marinated-short-ribs

When you make it this way, the meat is chewy, you have to tug it off the bone, and there is some tissue - like right around the bone - that is tougher. I’m interested in getting the tough tissue less so, ideally without turning the rest into mush. It isn’t supposed to be “fall off the bone” consistency. It’s not a denture-friendly dish.

Y'all work too hard at it. Pork spare ribs or baby back ribs. Apply your favorite rub generously and let sit in fridge overnight. Smoke at 200-210 for 2 hours using wood of choice (I like Cherry and Apple for ribs). After 2 hours of smoke, wrap in foil and smoke an additional 2 hours if you want some bite left or 2.5 hours if you want fall off the bone.

Serve with sauce on the side.

Interesting article! I had no idea there was ”L.A, Galbi” meaning ”flanken” of Asia. The part at the end where they clip the meat off the bones sounds more like the galbi I've eaten. OTOH, the disdain for ”American barbecue” shows a gaping lack of knowledge. It's like calling out roast chickens or tacos. Sure, there's bad and/or tedious examples out there, but these are universally loved foods, as a whole.

I don't like brined chickens, but I don't blame it on roast chickens in general, and I allow for the possibility that done by better experts they might be really good, rather than the wet and squishy I've been served. Additionally, I'm not at all bothered by the popularity of wet and squishy (to me) brined chichen, so long as I don't have to pretend to like it.

Anyone who has ever had a mixed barbecue platter from one of those places in Texas where you queue up to be admitted to a long line inside, where your meal is handed to you on an old plastic cafeteria tray lined with a haburger wrapper type thin paper, which you carry out to very weathered communal picnic tables closely placed on uneven blacktop, knows the sublimnity of ”American barbecue” done so absolutely right that an actual plate would be a distraction from its awesomeness. Plus every region has its own bbq traditions, and I've never met one that wasn't great in its own way (though that Texas stuff is the ne plus ultra, and pure in its simplicity). Thereby, I have to judge the author’s enthisiasm for Korean only, as short sighted and inexperienced. And too sweet for me, most of the time....!

That said, of course, there's the how-to bit of rendering the connective tissue and leaving the meat standing. Would not sous vide?

Sous vide might do it, but the PC allows for faster experimentation. I have three PCs so could run three experiments in parallel. Throughput, you know.

John Liu — this NYT recipe for galbi ribs has photos and info about the cut.

➡️ https://cooking.nytimes.com/recipes/1014547-galbi-korean-style-short-ribs

I was experimenting with Spare Ribs and how to make a quick & tasty spare rib that does NOT ”fall off the bone.” I want it ON the bone — that’s the whole idea. CHEW a bit.

This is for when I want fast spare ribs. If anyone is interested, I will fetch my expriment lab notes recipe, for the gist of is this. I like pork, but this idea will likely work w beef ribs.

Rack of spare ribs. Remove the silver skin (fascia).

(the gist, below is copied from an email to a friend. I am still tinkering with the right amout of time and heat for the pressure cooking phase. You want a inch of so of water in the InstantPot PC and elevate the ribs above the water with a rack or crunched up aluminum take out pan.)

M________, we decided to make these and not take too long because we wanted to cook them and eat without fussing or being outside in the heat so I did it the way I told you in my rib experiment way.

🔹We put a dry rub on them and put them in the refrigerator for a day then put them on a steamer rack in the instant pot pressure cooker on LOW pressure for 20 to 24 minutes we only had about 2 pounds plus of baby back ribs.

🔹Then they were taken out and put either under the broiler w Chipotle BBQ sauce (or in the oven).

They were good, but I’m sure they would taste better if we took the time to smoke them or let them go slowly over some sort of grill with indirect heat. Maybe the next time we will smoke them I’ll have to look again at your recipe and some other recipes.

Below, spare ribs with potate salad

That mention of chew reminded me that I like to get turkey wings and coat them with a spice blend, then roast until crispy and done - they are very chewy and satisfying and a lot like gnawing on ribs, IMO.

This is sooo easy. Leite’s Culinaria Slow Cooker Ribs. I make it even easier using Rendezvous rub with a little added brown sugar. They are fall off the bone tender which is how I like them.

Personally, I avoid beef ribs like the plague, I really do not care for them, at all! But I love spare ribs (pork). And I am only a little surprised no one has mentioned my favorite way of cooking them. with sauerkraut! Not necessarily quick, but definitely easy!

Separate ribs into serving sized pieces, arrange on a broiler pan and put under the broiler for a few minutes. Just long enough to get some nice color on them. (This step can be eliminated).

Remove them and put them in a pot of appropriate size, put sauerkraut over them (I sometimes add a bit of caraway seed at this point), bring to a simmer, and cook until desired degree of tenderness is reached. You may need to add a little water or broth to get enough liquid to achieve a simmer.

Rusty

Yes, Rusty, delicious and easy. Pork and cabbage made for each other ;)

Look at Hey Grill Hey. Lots of good recipes, rubs, ideas.

➡️ https://heygrillhey.com/category/pork/