Spring is here and it's time for ribs!

fawnridge (Ricky)

last year

We hit 71 on Monday and 68 yesterday. Good weather means outdoor cooking season is back. I made ribs.

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annie1992

last year

Oh man, those look amazing. I like ribs a lot but don't have them very often because Elery does the grilling and smoking and something about Michigan's 20 below zero weather makes him not want to do that, LOL.

We also got up above 70F on Friday and nearly 70F on Saturday. Today it snowed and right now it's 17F, go figure. Weather is crazy, so maybe we'll have something in the smoker in May..l

I have done ribs in the oven and the crockpot and both are acceptable and better than no ribs at all, but I've never deep fried one. I'm betting I'd like that a lot too...

Annie

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Comments (13)

chloebud
last year
Those look amazing…YUM!!!👍🏻
fawnridge (Ricky) thanked chloebud
John Liu
last year
Wow, on your weather and on your ribs! What is your rib process?
fawnridge (Ricky) thanked John Liu
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LoneJack Zn 6a, KC
last year
last modified: last year
Looks great Ricky! Did you sauce them while still on the smoker? I prefer not to sauce ribs at all while smoking but that's just me (and most BBQ joints in Kansas City). Mostly because I finish them wrapped in foil. A variety of sauces are served on the side.

I've picked up 5 or 6 slabs of St. Louis and baby backs over the winter when on sale but haven't smoked any yet this year. Need to fix that soon.
fawnridge (Ricky) thanked LoneJack Zn 6a, KC
fawnridge (Ricky)
Original Author
last year
Simple technique. Bring the cooker up to 225 and keep it there. Dry rub on the ribs. Smoked with lump charcoal for 5 hours. Brushed with sauce for the last 20 minutes in the cooker. No foil. Not for any part of the process. Never.
LoneJack Zn 6a, KC
last year
last modified: last year
You were so close :-)p
John Liu
last year
I wish I had a smoker.

Failing that, I have an alternate process for ribs. It is more complicated and totally non-authentic by KC or really any standards, but delivers very good results and, as said, I don't have a smoker . . .

1. Pressure cook ribs in stock for 1.5 hours at high pressure OR sous vide for 8-10 hours. This does the basic cooking.

2. Chill ribs in refrigerator overnight. Sous vide makes this easy, bags can go straight into fridge - the PC'd ribs have to be handled very carefully lest they fall apart. This brings the ribs back to a manageably solid state.

3. Deep fry ribs, straight from the refrigerator. This creates the crust.

4. Sauce ribs and fry in wok. This does the saucing and adds more crust.
party_music50
last year
I volunteer to be a judge when Ricky, Jack, and John have their cook-off! :)
JoanM
last year
Deep fried ribs?

Why have I never had this? Seriously?!

Looks awesome Ricky. We have a new food truck at my local fruit market that turns out to be the closest fast food to my home. I have been trying his food once per week. Today I chose the rib tip sandwich with dirty rice. I had no idea what a sandwich would be like from this meat guy. When I picked it up she said he added extra food because they were closing soon. Well…

Not exactly a sandwich but awesome ribs and bread. And yes, these were just bone in ribs, slapped on a roll. LOL
plllog
last year
I think I made them once. Ricky, those ribs look good enough to eat.
fawnridge (Ricky) thanked plllog
porkchop_z5b_MI
last year
Those slabs look delicious!
fawnridge (Ricky) thanked porkchop_z5b_MI
Islay Corbel
last year
All I can say it I want them!
fawnridge (Ricky) thanked Islay Corbel
bbstx
last year
If you don’t have a smoker or don’t want to fiddle with a grill, the recipe below for Slow Cooker Ribs is much better than you think. I scoffed at it. Finally, I gave it a try. I’ve even fed them to my DBIL who fancies himself a barbecue afficianado. He loved them…and trust me, he would have told me if he didn’t.

I use a large oval slow cooker (7 qt) for a full recipe and a small round one (3qt) for a 1/2 recipe

Leite’s Culinaria Slow Cooker Ribs