Recipes

[DeepInThoughtParticipant 2710]

Can any guys please put some recipes over at the Sport and Leisure page please. I know the Americans are awesome at BBQ ribs and wondering if anyone has a good dry rub recipe for ribs. Thanks!

P.s. I love to cook especially with a good glass of red in hand and I think it would be awesome if we could share. Oh and btw, I have only had 2 women in my life that actually cook well, 1 was a northern Italian, damn could she cook!

[Anonymous 12]

Or how about we just add them here?

I’m not American but the way I like to do mine is in the oven. I rub some cajun spice on them and then marinade them in pepsi and jack daniels over night.

The next day turn the oven up high put the ribs in make sure the dish is covered with foil, don’t drain the liquid as it will congeal and get nice and gooey. After about 30 mins turn the heat down low and let cook for a few hours, check every so often and if you think the liquid is getting too low just add some water.

Should be done after about 3 hours, but ovens vary, I like them so when you pick one up by the bone the meat falls off.

[Anonymous 12]

or Italian Style

Spare Rib Recipes Pork

Ingredients
2 tablespoons white balsamic vinegar
1 tablespoon light brown sugar
2 red Fresno chili peppers, finely chopped, or 1 teaspoon crushed red pepper
6 cloves garlic, chopped
2-3 sprigs fresh rosemary, chopped
1 teaspoon dried oregano
3 tablespoons finely chopped red onion
Salt and pepper, to taste
About ⅓ cup olive oil
1 rack St. Louis-cut pork ribs (2 to 2½ pounds)
Kosher salt and cracked black pepper
Lemon wedges to serve

Method
Preheat oven to 275°F. Line a rimmed baking sheet with heavy foil, matte side up.
In a bowl, combine balsamic vinegar, brown sugar, chiles, garlic, herbs, onion, and olive oil.
Season ribs with salt and pepper liberally, then coat both sides with dressing and arrange on the baking sheet (you may need to cut the rack of ribs in half). Top with any excess dressing, and cover with more foil to seal as a packet. Roast 3 hours.
When the ribs are tender, remove top foil cover and transfer ribs to a second dry sheet pan lined with foil for easy clean up. Turn boiler on high and place ribs in the middle of the oven and cook to crisp.
Pour juices over ribs on carving board. Serve with lemon wedges.

[Anonymous 1]

Granted, I’m in Europe and found this to be a good illustration video (guy based in the US):

The same channel also does a texas chili recipe that I made, man is it good:

[DeepInThoughtParticipant 2710]

Thanks guys, i really appreciate!

Deep

[RhinoParticipant 3477]

I took out some ribs to thaw after seeing this going to try one of the recipes above for later tonight thanks for posting them.

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