Monday, October 3, 2011

BBQ Ribs

BBQ Ribs
From the kitchen of Stephanie (modified version of my Mother-in-Law's...Hilda...recipe)
**Sorry for the lack of pictures, I forgot to take them while I was making these. Next time I make them I will take pictures and add them in.


To Parboil:
Babyback Pork Ribs (I bought the two half rack pack from Costco and cut each rack in half and made just one of the halves...about 8-9 ribs...for my family of three meat eaters)
1 1/2 Bottles of Beer (one you, or in my case, your husband would drink...we used Fat Tire)
1 large yellow onion (quartered)
Garlic (4-5 minced cloves)

To make rub:
Garlic Powder
Onion Powder
Pepper (fresh cracked is best)
Ground Yellow Mustard
Cayenne Pepper

Favorite BBQ Sauce (We like Randy Jone's All Natural BBQ Sauce)


Parboil Ribs:
1. Place ribs in a deep dish skillet (with lid) that is big enough for all of the ribs
2. Add Onion and Garlic
3. Add one bottle of beer, then fill that empty bottle of beer with water and pour that in as well. If you still need more liquid to have about 90% of the ribs covered, than add 1/2 to a whole bottle of beer along with equal parts water. Cook on Medium to High heat
4. Bring to a boil...turn down heat to medium to low heat (so it's simmering).
5. Add lid and parboil for about an hour (a little more or a little less is fine, you just don't want the meat falling off of the bones when you go to grill.

Dry Rub:

1. Once ribs are done parboiling, pull them out and place on plate to cool. (you can use the beer/water/onion/garlic mix the next day in a crockpot recipe if you want to get more bang for your buck)
2. While ribs are cooling make rub. In a bowl combine equal parts: garlic powder, onion powder, pepper, paprika, and yellow mustard (I just used the palm of my hand to measure, so about 1.5 TBSP of each). Then add a little bit of salt and pepper (I did about 1/2 of a palm each, so about 2 tsp). Finally add even less cayenne pepper (I did about 1/4 of a palm, so about 1 tsp). Mix seasonings all together (I did this rub in this size quantity b/c I have three other rib racks in the freezer and I wanted enough for those ones too).
3. Rub generous amounts of rub on both sides of the the rest of the rub in an air tight container for future use.

Grilling these bad boys:

1. If possibly, place on top rack (bone side down first) of a preheated grill.
2. Close the lid for about 5-7 minutes to let the rub really soak in.
3. Then, I used a basting brush and put BBQ sauce on the meaty part of the ribs (and let cook for another 5-7 minutes or so with the lid closed)...remember these ribs are already cooked through b/c of parboiling them, so you are just grilling to add flavor and make sure you grill isn't too hot (we kept ours on Med to Low heat)
4. Flip the ribs and baste the bone side with BBQ sauce as well...close lid and let cook for another 5-7 minutes
5. At this point, we took our ribs off b/c we were happy with how they looked and with the texture we'd created...crispy, but not too crispy...feel free to leave them on as long as needed to get them to a "doneness" you are happy with.


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