Davids Bbq Pork Ribs Recipes
DAVID'S BBQ PORK RIBS
With a little sweetness and a bit of tang, you can't go wrong with these pork ribs. The marinade infuses the meat with tons of flavor. Cooking the ribs on indirect heat makes the meat extremely tender. It's the fall of the bone goodness you're looking for in ribs.
Provided by David Kuhlmann @David_Kuhlmann
Categories Pork
Number Of Ingredients 8
Steps:
- Wash rib racks in cold water and dry. Then remove the film on the inside of the rack.
- In a mixing bowl add apple cider vinegar, balsamic vinegar, Worcestershire sauce, liquid smoke, brown sugar, and seasonings. Mix well until the brown sugar dissolves (for the most part) and set aside. Cut the rack into sections of 3-4 ribs each. Usually 1/4 of the rack each. In a one-gallon Ziploc bag, place the ribs and pour the marinade mix into the bag. Get as much air out of the bag as you can and zip shut. Mix around in the bag so the marinade gets all over the ribs. You should have 4 pretty equal sections of ribs. You can set them where the bag will lay flat on the counter. Leave out, do not refrigerate. About every 15 minutes flip the bag over and work the marinade into the meat. The marinade works best if the ribs and marinade are at room temperature. Marinate at least one hour.
- Remove ribs from bag and place on a hot grill but with indirect heat. You want the ribs to slow cook. If you place them over the fire you will be fighting nasty hot fires as they cook due to the brown sugar.
- Brush ribs with marinade or dip them in the Ziploc bag several times during cooking. At least once per half hour. Need to cook for 2 1/2 hours or until the meat is starting to pull off the bones.
- Remove from the grill, rest, slice into individual ribs and then serve.
THE BEST EVER BBQ PORK RIBS
BBQ Ribs are my passion!!! I've tried several different rib recipes & I have an earlier Rib recipe posted on Zaar, but this even beats that one!!! First of all, DO NOT BOIL RIBS!!!...it takes away the flavor & is just plain WRONG!!! Second, they shouldn't "fall-off-the-bone"...they should be tender, but sort of "SNAP-OFF" the bone!!! Third, everyone has their own favorite "rub" & "sauce"...give Recipe #410170 and/or Recipe #268574 or use whatever works best for YOU!!! I prefer my ribs smoked, but that's me. These ribs are good either way!!! You can mop them with sauce is desired, but I prefer not to. PLEASE READ DIRECTIONS COMPLETELY.
Provided by Ackman
Categories Pork
Time 2h15m
Yield 2-4 half racks, 4-8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 275°.
- Cut ribs in half & generously apply rub on both sides, massaging it into the meat.
- Wrap each half tightly in heavy duty aluminum foil.
- Place each in a shallow pan with sides.
- Bake for 3 hours.
- Serve with your favorite sauce.
- NOTE: If you want them BROWNED, carefully remove the ribs from the foil. Place under broiler or on grill until desired, but watch carefully so not to burn -- 10-12 minutes each side should be sufficient.
- NOTE 2: If you want them SMOKED, carefully remove the ribs from the foil. Place on grill, using indirect method -- smoke for about an hour. I recommend Apple or Hickory.
- DO NOT soak wood chips/chunks in water! Wood doesn't absorb much water, so all you're doing is cooling off the coals.
- ENJOY!
Nutrition Facts :
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