How Do You Make BBQ Ribs?

Here's my fall-off-the-bone way to cook ribs.

Clean the ribs, salt and pepper both sides. Bake in a cookie sheet at 325-degrees for about 30-45 minutes. Drain off the grease.

Grill on a preheated grill until browned and charbroiled to your liking.

Place the grilled ribs in a sprayed roasting pan or jelly roll pan. Spread on your favorite barbecue sauce, pour some in the bottom of the pan. If the sauce is thick, you could thin it out with a little water or beer.

Loosely cover the pan with foil leaving a little opening for the steam to escape. And bake in a low oven 275-300 degrees for an hour (or longer) until the meat falls off the bone.

It's a three step method that has never failed me.

It really depends upon what style of BBQ you are looking for. There is grilling them which is one of my favorite. Take a slab and throw it on the grill Pork ribs usually turn out more tender than beef but both are good. Then when they are just about done, baste each side with your favorite sauce (mine is KC Masterpiece). There are also rubs you can season the ribs with prior to grilling but not really the way I like BBQ.

You can also take a slab and cut the ribs up. Stick them in a slow cooker before you leave for work with your favorite BBQ sauce and some water. When you get home from work, the ribs will just fall right off the bone. Easiest way and I have even seen a 9 year old make them this way. Always delicious.

One thing people should remember while grilling BBQ ribs is that they should not be cooked rapidly over a direct heat source. You should grill it slow and on low flame. You can use the 'straight grilling' approach. In this 'indirect' approach, you can have food on one side and fire on the other side. You can use a 4-part cooking area. What you may want to do is have 4 boxes heaped with two on the bottom and two on the top. You can keep the ribs in the top left box. Under the ribs, you can keep a large pan to hold the drippings. In the top right box, you can keep a large pan filled with water. This is useful to provide moisture so that the ribs do not dry out. You can keep the fire underneath the water pan.

You can also try variations like using pieces of wood dipped in water and added to the charcoal fire if you are using a charcoal grill. Heat the BBQ ribs to a temperature of 200 to 225 degrees F. You can also precook your ribs to augment the tenderness of the ribs. You can also add barbecue sauces in the early stages of cooking. Keep a sharp eye on your ribs; if they are burned then there could be a problem. You can spray the rib with the mixture of water, paprika and some other seasonings to minimize the burning of your barbecue ribs and increase the flavour.

First wash off your beef or pork slab. Then marinate it. I heard beer is good for marinating. I make up my own marinating sauce. For example, I'll use liquid smoke, honey, red pepper if you are a spicy food lover; meat tenderizer, garlic, salt and pepper, onion, green pepper-not too much and a little lemon juice. Green pepper and lemon juice just enough for taste. Use season all seasoning and believe it or not, chili seasoning. Mix the above well with a dab of vinegar. Let slab(s)sit for 1/2 hour if in a rush or overnight in the refrigerator. Do not discard seasoning. Place the slabs in a large, olive oil based glass baking dish. Use oil all around the edges as well as the bottom of the dish. The dish should be large enough to hold slab(s). The oven should already be heated between 350 and 375 degrees. Pour the liquid smoke + other excess seasoning onto slab(s) once it's in baking dish. Place in oven. When the ribs turn grayish in color pour the barbeque sauce of your choice on ribs. Use baster. Every 5 to 10mins. Pour more sauce until the bottle(s) are used up. Once ribs fall apart from bone, even if it's one bone, remove and let sit. Get ready, get ready, get ready. Smack your lips and salivate. Dig in and enjoy. Let me know how it taste.

I like to cook mine in beer for about an hour and then grill them slow. Or I bake them at about 300 degrees, add sauce about half way in and baste every 15-30 min. Until done. I do suggest using a double method to get them tender, unless you can put your fire to one side of your grill. Other than that it is a matter of taste, rubs, mops, and sauces are all good.

First you definitely need to peel the skin off the back! Then mix a rub of BBQ spice, granulated garlic and liquid smoke and coat the ribs with the rub. Next cook them in the oven at 350 for one hour. After they come out of the oven place them in a slow cooker/roaster and fill with water and cook for 3 1/2 hours. When they are done CAREFULLY drain the water off and let them cool down. Then you can either put them in the fridge until you use them or just put them on a flat pan and coat with Old West BBQ sauce. Cook them in the oven until the sauce is good and hot(about 20-25 min.).

You can do it, when you B&Q it.

(Purchase a BBQ machine)

You put them on the grill and let the ribs sit on one side for a minute and flip it on the other side.

Get a animal. Kill it gut it. Find the rips. Let it cure. Ok now get some garlic lime jusice worstchire sauuce some johnnys paprika blackpepper corriander I can't spell lol.. Ok ne ways some good red wine would be good. Just ne old bbq suace. Ok now you boil the ribs till tender in mixture of everything listed above. MMMMMM now cook (in over even) and bast. Bast bast bast.  That simple. You could smoke em with soem misquite chips as well.