Warrens Awsome Ribs And Sauce Recipes

AMAZING RIBS

Steps:

• Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and crushed red pepper to the water. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half an hour.
• Meanwhile, preheat an outdoor grill for high heat.
• Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice grilled look to them.
• Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or so, and add more beer if needed to dilute sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bone. The ribs were cooked completely in the first process, the rest is about flavor and texture.

WARRENS AWSOME RIBS AND SAUCE

Steps:

• Put rack in pot or deep sauce pan and cover with salted water. Bring water to a boil and reduce heat to medium. Cover and let simmer for 15 minutes flipping ribs once Saute butter until all bubbles have disappeared then add diced onions and garlic.. saute over medium heat until soft. Can add a tsp of white sugar to mix to help brown. When soft dump onions and garlic into food processor, blend for one minute or until all liquid. Add vinegar to mix, blend ten seconds. Add Ketchup to mix and blend, add rib sauce to mix and blend. If blender doesn't hold all the ingredients you can mix it all together afterwards. Pour mixture back into pan and simmer. Add Brown sugar and chilli powder and simmer for three to five minutes. Pour mixture into baking dish and add cola, hot sauce and salt and pepper to taste. Put ribs into dish and spoon sauce over ribs. Let sit until everything cools down do not cover. About 1 hour. Cover ribs and place in fridge for use later or can add to oven directly. If refrigerated over night ribs will be considerably more tender, good for lower quality ribs. Cooking Ribs Can BBQ for 1 hour on medium low heat saucing and flipping every 20 minutes or can bake: Preheat oven to 250. Place ribs with sauce covered with foil in oven and bake for 1 hour. Spoon sauce over ribs every 20 minutes and flip over. Remove pan and put heat up to 300. Slice ribs up into individual pieces, and return to oven. Bake for ½ hour more, spooning sauce and moving ribs around after 15 minutes.

AWSOME RIBS

Steps:

• 1.Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and crushed red pepper to the water. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half an hour.
• 2.Meanwhile, preheat an outdoor grill for high heat.
• 3.Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice grilled look to them.
• 4.Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or so, and add more beer if needed to dilute sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bone. The ribs were cooked completely in the first process, the rest is about flavor and texture.

THE MOST AMAZING TASTING RIBS IN THE WORLD!

Steps:

• In a small bowl mix rub ingredients.
• Season ribs all over, putting more on the meaty side than on the bone side. Do not press spices into the meat. Put ribs in a rib rack all facing the same direction.
• Make sure the charcoal in your barbecue covers no more than 1/3 of the grate. Place a large disposable drip pan on the other side of the charcoal grate. Fill the pan about half way with warm water.
• Drain 1 hand full of hickory chips and place them on top of the charcoal. Put the cooking grate in place. Place the rib rack over the drip pan as far from the charcoal as possible, with the bone sides facing the charcoal. Close the lid. Close the top vent about halfway. Let the ribs cook and smoke for about one hour. Maintain temperature between 250°F and 300°F by opening and closing the top vent. Meanwhile, make the sauce and the mop.
• In a small saucepan mix the barbeque sauce ingredients. Simmer for a few minutes over medium heat, and then remove the sauce pan from the heat.
• In another small saucepan mix the mop ingredients. Simmer over medium heat for a few minutes to melt the butter, and then remove the saucepan from the heat.
• After the first hour of cooking add 8 - 10 charcoal briquettes and the remaining handful of hickory chips (drained) to the fire. At the same time lightly baste the ribs with some mop. Leaving the lid off for a few minutes while you mop the ribs will help the new briquettes to light. Close the lid and cook for another hour. During that time maintain the temperature at 250°F - 300°F by opening and closing the top vent.
• After another hour of cooking add 8 to 10 more briquettes to the fire. Remove the ribs from the rib rack, spread them over a clean work surface, and based them generously with the mop sauce. You may add 2 more tablespoons of barbecue sauce to the mop sauce if you wish. Put them back in the rib rack, again all facing the same direction, but this time turned over so that the ends facing down earlier now face up. Also, reposition any ribs that appear to be cooking faster to the back of the rib rack, farther from the charcoal. Let the ribs cook for a 3rd hour. During that time, maintain temperature of 250°F - 300°F.
• After 3 hours of cooking, check to see if any racks are ready to come off the grill. They are done when the meat has shrunk back from most of the bones by 1/4 inch or more. When you lift a rack by picking it up from one end with tongs, the rack should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue to cook the ribs. The total cooking time could be anywhere from 3 to 4 1/2 hours. Not all racks will cook in the same amount of time. Baste the ribs with the barbeque sauce and, if desired for crispiness, cook them over direct heat for a few minutes. Transfer to a baking sheet and tightly cover with aluminum foil. Let rest for 10 - 15 minutes before serving. Serve warm with the remaining sauce on the side.