Rib Recipe Please

[welsh wizard]

Hi and yep its help time again................

I am going to start selling ribs at festivals this year. I have access to large quantities of free rang pork spare ribs and I am looking for a rib recipe / marinade. I have tried beef ribs but the fat is far too high and sets alight to the bbq....

So I would be very grateful for a point in the right direction

Anyway as always, thanks for you help.

Cheers WW

[seajams]

Wizard,

Here is one I have used a few times that is pretty good.

This is a very basic rub, but it's hot. Try using medium or mild chili powder to tone it down a little.
INGREDIENTS:
• 1 cup hot chili powder
• 2 tablespoons cayenne
• 2 tablespoons fresh ground pepper
• 4 tablespoons garlic powder
PREPARATION:
Mix all ingredients together. Apply to every inch of meat

[RodinBangkok]

It's sound like your cooking these on direct heat on a grill...correct? Ribs are best done low and slow, and can be a hassle if you do not have big enough equipment to handle the size of the racks. Best done indirect or in an offset style smoker. But can be done other ways, how are you planning on cooking them? (please don't say boil first) .

[welsh wizard]

Hi both and thank you for the recipe and also the question.

I am planning to marinade, rub or whatever the spare ribs and then freeze them down. I will then defrost, cook in the oven and refridgerate. At the event I would then heat through on a charcoal BBQ.

Thaks Mark.

[RodinBangkok]

IMHO your method will have you selling essentially leftover ribs. I'd recommend you modify your cooking holding plan. If you must buy and freeze the ribs, then freeze them as purchased, pull and defrost in the fridge on a two day cycle. That is if your selling daily, pull the ribs for day after tomorrow today to defrost. Take todays production and prep, that could be a dry rub, or if your doing these foiled in an oven I find that a good sauce is your best best. Dry rubs do best on open slow cook systems such as a low temp offset smoker, for that by the way make sure your dry rub has a good sugar content, preferably brown sugar, to promote carmelization. But in the case of oven cooking, I'd use a good strong thick sauce. Back to process:

Pull from the fridge, lay on a heavy duty extra wide piece of al foil, or two layers of regular. Apply a layer of sauce, flip and repeat. Seal tight. Do these slow and time your cooking to finish just before you leave for your event, I'd allow at least 3-4 hours at a low oven temp. Take these straight from the oven to a holding container such as a cambro or just a plain insulated plastic cooler will do.

For final prep pull these and place on a low grill, add more sauce and carmelize that sauce. This is best done indirect on a very hot covered grill, but can be done direct, but takes a lot of attention. The problem with ribs is oven and grill area, they are big in size versus their portion size.

[Big Guy]

Hi both and thank you for the recipe and also the question.

I am planning to marinade, rub or whatever the spare ribs and then freeze them down. I will then defrost, cook in the oven and refridgerate. At the event I would then heat through on a charcoal BBQ.

Thaks Mark.

I sure wouldn't want any re-heated leftover ribs.
dry rub and keep in fridge overnight. cook low (225F)and slow in a smoker for 3 hrs, Spritz with apple juice, foil and cook for 2 more hrs, un foil add sauce and cook for 1 more hr. Fantastic ribs. 3,2,1 method works every time.

[culinairezaken]

hi,

i have a rib recipe that is very succesfull. in on of th erestaurants i made these we sold 32000KG in 1 year.

you boil the ribs for 1.5 hr in a mix of:

ketjap manis
sambal oelek
verstegen marinademix
onions
sellery
bayleafs
cloves
garlic
sunfloweroil
sugar
salt
leeks

then cool the ribs and sprinkle some of the marinademix over them.

grill the ribs until hot and crispy then brush a mix of molasses, sambal oelek and ketjap manis over it.
grill another 2 minutes till crispy and slightly carramalised.

this is a very succesfull recipe, normaly i don't share it.

this is a recipe too that you can prapare very well in advance.

[welsh wizard]

Thanks everybody for their thoughts.

Just one question - why do people boil ribs?

Cheers WW

[culinairezaken]

it's a kind of hot marinade.
you dn't boil them, the marinade should be just below boiling point.
here in the netherlands we don't barbecue that much. most of hte people here just burn bad meat over charcoal...

that's why peolpe boil ribs.

[welsh wizard]

Thank you that makes perfect sence. Also thank you for the recipe, especially as it is a bit of a secret...........

Cheers WW

[culinairezaken]

we spend an awfull lot of time to perfect this recipe.
i've heard costumers say these are the best ribs of the country, ofcourse they exaggerate

btw, like everything on this forum, it's not an exact science.

good luck with the festivals!

[Zulululu]

Done some in a similar way as culinairezaken simmer in a sort of brine mix with pepper corns garlic etc. then make up a thick sauce with some soya sauce brown sugar, molasses cider vinigar or lemon, tomato puree then spice it with a bit of pepper small amout of chilli you can add a small amount of liquid smoke to the sauce.I simmer the sauce then thicken with corn flour, you can make the sauce ahead of time gets better after a day or so in the fridge.Once the ribs are tender I put them in a large container allow them to cool for a while then pour some of the sauce over the ribs and mix till you get an even coating. I often vac pac them and freeze then defrost and onto the fire.

[Paul Kribs]

(please don't say boil first) .

Why not?
After cutting into singles I have been slow braising my ribs in the Chinese style marinade for years and have always had rave reviews from those who try them.. There is no chance of them drying out that way. Each to their own I suppose..

Regards, Paul Kribs

[Big Guy]

Different strokes for different folks.


Mod edited for sake of forum harmony!

[Paul Kribs]

Different strokes for different folks.

I just don't like my ribs dried out and stringy, neither do most of the chinese restaurants in the UK..

Regards, Paul Kribs

Mod edited for sake of forum harmony!