GD,
If you heed one piece of advice here, do NOT boil the ribs for any amount of time.
First of all, are they spare ribs or baby backs? Baby back generally take less time to cook because they're a bit smaller.
If you're doing them in the oven, you want to cook them low and slow, 250 degrees F.
With spare ribs, you could use what's called the 2-2-1 method, meaning cooked for 2 hours on their own, then 2 hours wrapped in aluminum foil and a final 30 mins to 1 hour unwrapped. For the last 5 minutes or so I would also crank the heat to give them some nice colour and bark, be careful not to burn them.
Instead of just using regular salt and pepper, pork takes other flavors really well, you can get a bit fancier, here is a basic dry rub I would suggest using:
2 tablespoons salt
1 tablespoon sugar
2 tablespoons brown sugar
1 tablespoon ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1/2 tsp cayenne pepper
2 tablespoons paprika
This is longer and slower than most people cook ribs, but I assure you the texture and flavour will be outstanding, almost as outstanding as if you had smoked them. Boiling the ribs sucks out all the flavour and turns the ribs into grey mush. True BBQ ribs should have a bit of bite to them, yet still pull off the bone easily. Enjoy.
If you heed one piece of advice here, do NOT boil the ribs for any amount of time.
First of all, are they spare ribs or baby backs? Baby back generally take less time to cook because they're a bit smaller.
If you're doing them in the oven, you want to cook them low and slow, 250 degrees F.
With spare ribs, you could use what's called the 2-2-1 method, meaning cooked for 2 hours on their own, then 2 hours wrapped in aluminum foil and a final 30 mins to 1 hour unwrapped. For the last 5 minutes or so I would also crank the heat to give them some nice colour and bark, be careful not to burn them.
Instead of just using regular salt and pepper, pork takes other flavors really well, you can get a bit fancier, here is a basic dry rub I would suggest using:
2 tablespoons salt
1 tablespoon sugar
2 tablespoons brown sugar
1 tablespoon ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1/2 tsp cayenne pepper
2 tablespoons paprika
This is longer and slower than most people cook ribs, but I assure you the texture and flavour will be outstanding, almost as outstanding as if you had smoked them. Boiling the ribs sucks out all the flavour and turns the ribs into grey mush. True BBQ ribs should have a bit of bite to them, yet still pull off the bone easily. Enjoy.
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Ribs
</TD><TD vAlign=top width=105>Try with grilled corn.</TD><TD vAlign=top width=198>A wine with lots of flavor is called for when grilling with barbecue sauce. A peppery Syrah, with great texture and flavor intensity, or (for those who prefer white or fresh, fruity wines) a dry Riesling from California, Oregon or Washington state will nicely fit the bill.</TD></TR></TBODY></TABLE>
Get the dry rub and recepie from rendezvous in Memphis on www.hogsfly.com
The FINEST ribs i have ever had, by far.
The FINEST ribs i have ever had, by far.
