Saturday, December 10, 2011

BBQ Pork Ribs Recipe

I just want to share one of the best rib recipe that I got from the net. I lifted the recipe from Put Pork on your Fork website. To whoever you are, thank you for sharing this recipe! This has been a huge hit to my family.

Preparation: On the concave surface of all ribs is a thin, translucent membrane. This membrane is tough and will prevent any flavouring to get to the rib meat, and so should be removed.

To remove membrane: Insert a metal spoon handle under the membrane at one end of the rib rack and detach a corner. Then grab the detached flap and gently tear it away from the ribs. It should come off in one clean pull.

DO NOT BOIL your Pork Ribs: this has been the accepted method for generations, but there is a better way! If using a dry rub, apply to the ribs. One back rib rack will need about one tablespoon (15 mL) of rub, a side rib rack will need two tablespoons (30 mL). In a cookie sheet or shallow roasting pan, add about 1/2 inch (1.25 cm) of water. 

Add a few slices of lemon or orange to the pan. Place the ribs, meaty side up, on the pan in a single layer. Cover tightly with aluminum foil and place in oven at 325°F (160°C).

Back Ribs: Cook for between 1 and 1 and a half hours, or until meat is easily pierced with a metal skewer.

Side Ribs: Cook for between 1 and a half and 2 hours, or until meat is easily pierced with a metal skewer.

Tip: At this stage the ribs can be cooled and refrigerated for up to three days.

To Finish Cooking: Ribs can be finished on the BBQ (grilled) or in the oven. To finish in the oven, remove foil and turn oven up to broil, brush ribs with your favourite BBQ sauce and broil for about 3 minutes (if ribs are hot) or until sizzling and golden. Turn ribs over and repeat with BBQ sauce and broil again. For the ultimate ribs, repeat brushing sauce and broiling or BBQing on each side. Watch carefully when broiling, so that they do not burn.

Tip: Cooking times can be reduced by adding HOT liquid to baking tray.

Tip: Line the cookie sheet or roasting pan with parchment paper if you are going to finish the ribs in the oven (under the broiler).

Tip: Cooking times will vary depending on how many rib racks are being cooked at once; more ribs means a longer cooking time.

*** I used to marinate my pork ribs for 24 hours or boil it for 2 hours before broiling it in the oven, but it was never that good until I actually try this recipe. Anyway for the sauce, I prefer Bull's Eye Bold and Original. Enjoy! ***