pork ribs

Anyone have recipe where you boil pork ribs first, then onto grill? Thanks Harry.
My First post.:cool:

When I saw this post, I kinda passed it up, coz I was gonna say I’d never boil my ribs, coz of exactly what KW said. But then I though, what if I was camping out, and had some raw ribs to cook ?
The best method to pre-cook ribs, is to wrap them in foil and oven bake at 300F for about 2 hrs. but of course, that ain’t gonna work if ya’ ain’t got a stove. Yet, whatever fire you’re gonna use to boil water for the 1 1/2hrs needed to boil ribs tender, could be used to pre-cook them with the foil method. Just make sure they don’t get too hot while pre-cooking.
And I never use rub on my ribs. It defeats the flavor of the bbq sauce.

I, also, would never boil ribs. I use a dry rub, cover with parchment then foil. I find not rubbing the ribs produces a less flavorful end product. I slow roast them for 2 1/2 to 3 hours until very tender. I have my BBQ sauce warming to serve on the side. Some of my friends prefer dry ribs, some prefer sauced.

I once knew of a meat packing place that sold retail.
I had their ribs at a cookout once and was surprized by how they were prepped. All ya’ had to do was char them on a grill and they were ready to eat.
They would slice the slabs into seperate ribs. Then the ribs were put into a vat of italian dressing that was kept at a constant temp of 160F for 6 hours. And thats how they sold them.
I was pleasantly surprized, coz they were moist, flavorful, and quite tender.
Still, I’ve never tried to prepare ribs that way myself.
If anyone does try this, keep in mind that its very important to keep the dressing at 160F, or ya’ could end up with spoiled or undercooked pork.

This rib recipe is out of this world delicious!!!

Hard Rock Café Watermelon BBQ Ribs

Texas style ribs basted in our special watermelon B.B.Q. sauce
Serves: 2 or more
• watermelon rind from about 1/2 of small watermelon
• 1 cup (225 ml) dark corn syrup
• 1/2 cup (125 ml) water
• 1/4 cup (60 ml) tomato ketchup
• 1/4 cup (60 ml) distilled vinegar
• 3/4 tsp (4 ml) crushed red pepper flakes
• 1/2 tsp (2 ml) liquid smoke
• 1/4 tsp (1 ml) black pepper
• 4 lbs (1.8 kg) baby back ribs
• For the pureed watermelon rind, you want to cut off the green skin and about 1/2 an inch of the hard white part.
• This is the tender part of the rind.
• Try to stay away from the harder white rind just inside the green skin.
• Put the rind into a food processor and puree for only about 10 seconds.
• Strain the liquid from the pulp and use one cup of pulp, measured after straining.
• Combine watermelon pulp with the remaining ingredients for the sauce in a medium saucepan over high heat.
• Bring the mixture to a boil, then reduce the heat and simmer, covered, about 1 hour, or until as thick as you like.
• Cut racks of ribs into plate size portions of about 6 to 7 rib bones each.
• Brush the ribs with the barbecue sauce and wrap each rack individually in aluminum foil.
• Be sure to save some sauce for later.
• Let the ribs marinate for a couple of hours (Overnight is best).
• Preheat oven to 300 degrees (150 C.).
• To cook the ribs, set them with the seam of the foil facing up, into the oven.
• Bake for 2 to 2 1/2 hours or until the rib meat has pulled back about 1/2 inch. They should be very tender.
• Remove the ribs from the foil and brush on some additional sauce.
• Grill the ribs on a hot barbeque for 2 to 4 minutes per side or until you see several spots of charred sauce.
• Be sure to watch the ribs so they don’t burn.
• Serve with well heated leftover sauce on the side.