Ward Winning Ribs Sticky Ribs Recipes

AWARD WINNING COMPETITION RIBS RECIPE

Steps:

• Prep. Remove the membrane from the slabs of ribs (read more on removing the membrane here).
• Season the ribs with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs consist of only about 50% meat, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unseasoned.
• Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of lit charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 225°F (107.2°C) and add two to three chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F (107.2°C) on the indirect side.
• Once the smoker or grill is ready, brush both sides of ribs with mayonnaise and season with Meathead's Memphis Dust dry rub.
• Cook. Place the slabs of ribs meat side up on the main cooking grate as far away from the heat source as possible. Cover the smoker or grill. Allow the ribs to smoke until the meat just begins to shrink back from the ends of the bones, about 3 1/2 hours.
• Lay out two double layers of heavy-duty aluminum foil approximately eight inches longer than the ribs. Cut the stick of butter into 1/2 tablespoon pieces and top each double layer of foil with two tablespoons of butter, one tablespoon of honey drizzled over the butter, and two tablespoons brown sugar sprinkled over the top. Lay the ribs meat side down on the butter, honey and brown sugar mixture. Place another two tablespoons margarine, a tablespoon of honey, and two tablespoons brown sugar evenly on top of the bone side of each slab of ribs. Fold up the sides of the foil to create a boat, pour in the apple juice, and loosely seal the foil.
• Place the foiled ribs sealed side up on the smoker or grill and cook until the ribs shrink back from the ends of the bones by 1/4 to 1/2 inch (6.4 to 12.7 mm), about 1 hour.
• Remove the ribs from the smoker or grill and cautiously open the foil packet to allow the steam to escape. Remove the ribs from the foil and set them back on the smoker or grill meat side up. Cover the smoker or grill and allow the ribs to cook until tender but not falling off the bone, about 20 minutes. We prefer to use the "bend test." Use tongs to pick up one end of the slab of ribs, then bend them slightly. If they are ready, the slab with bow until the meat starts to crack on the surface.
• When they are ready, brush sauce on both sides of the ribs and turn them meat side up on the smoker or grill. Cover the smoker or grill and cook until the sauce sets and becomes tacky, 3 to 4 minutes.
• Serve. Remove the ribs from the smoker or grill, and slice. For competition, set 4 to 5 ribs side-by-side in the turn in box and top with another 4 to 5 ribs.

OVEN-BAKED SWEET AND STICKY PORK BACK RIBS

Steps:

• In a bowl mix soy sauce, orange marmalade, pineapple juice, honey, garlic, fresh ginger, lemon juice, rosemary and black pepper.
• Rinse the ribs under cold water and pat dry with paper towels; place half of the ribs in each of 2 heavy plastic ziploc freezer bags (1-gallon size).
• Pour half of the soy sauce mixture into each bag, seal bags, toss to coat ribs with marinade.
• Set in a large bowl and refrigerate from 8-24 hours turning occasionally.
• Set oven to 350 degrees.
• Line a 11 x 17-inch or a 12 x 15-inch baking pan with foil.
• Set a rack in the pan, then arrange the ribs in a single layer with edges curving down on rack.
• Pour the remaining marinade from the bags into a bowl.
• Bake the ribs basting with the remaining marinade about every 20 minutes for the first hour, until the meat is well browned and pulls easily from the bones (about 1-1/4 hours total baking time).
• Transfer the ribs to a serving platter and cut between bones.
• Delicious!

AWARD WINNING RIBS

Steps:

• Slice between the bones to cut each rack into two equal portions. Brush ribs with marinade. Transfer ribs to a Dutch oven; drizzle with any remaining marinade. Add enough cold water to cover the ribs. Set the Dutch oven over high heat; bring to a boil. Reduce heat to low. Simmer ribs, partially covered, for 1 hour or until fork tender; remove ribs. Preheat grill to medium. Brush ribs with half of the sauce. Grill ribs, turning and basting frequently with remaining sauce, for 20 minutes or until ribs are very saucy and tender.