There are not too many simple items that will get people talking like,”who makes the best ribs?” What always amuses me is that most folks who cook ribs take way too many shortcuts. The reason for the shortcuts is like that for all recipes: to save time and money. The major complaints I have heard about cooked ribs are: 1) too fatty, 2) too tough, and 3) some general complaints about the sauce. Each of these can be addressed easily.
Take a little more time and spend a little more money and it is all worth it.
Step 1) I like to soak my ribs in a brine solution made with beer and a few spices familiar to those who enjoy curing meat. ( 1 week)
Step 2 ) I boil the ribs until the meat begins to leave the bone.
Step 3) I season the meat with a general seasoning ( salt, black pepper and garlic powder) and follow up with a hotter seasoning containing cayenne pepper or pimenton.
Step 4) I cover the ribs with a specially prepared tomato-y bbq sauce containing the sweetness of brown sugar and the bite of things. ( I have taken shortcuts here at times with various hot sauces) ( 3 or 4 days)
Step 5) Bake at 375 degrees for 40 minutes….
Okay… I didn’t give you the full recipe… my mother-in-law always tried to get it from me and if she couldn’t…. well..
Roger Freberg
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