Ribs....mmmm

[Parks]

I was in the store for somethign else...the makings of spaghetti pie actually, and they had racks of pork ribs about $10 so I thought what the heck.

Put them in the oven on a tray after liberally applying Stubs Rosemary and Ginger rub to both sides. 200 for about 6 hours. Finished them off on the grill to put a little bark on them. Sauce on the side off course. Man I impressed myself. will have to try this again soon. Bought some silver queen corn for the grill also...a little al dente but ok never-the-less.

Washed it all down with cold Shiner Bock. No pics, sorry.

[ms_tapestry]

I've never heard of Stubs Rosemary and Ginger rub. . .I'm intrigued.

[Serg06]

Ribs suck!!




























Just kidding, had some this weekened. They were great. Not as fancy as yours but still great.

[Parks]

Ms T...found it on the shelf in the pantry...don't remember buying it. Not particularly strong, and that was ok. Big fan of the Stubbs sauces when I don't make my own from scratch.

Serg....I wouldn't have called them fancy by any stretch...just good meat cooked slow and plenty of it. I used to be able to eat a rack on my own...not so much now.

[Serg06]

I can eat a rack, She just gets tired of me chewing on then.

[CDouthitt]

One of my favorites...for something different.


1 1⁄4 cups light brown sugar
1 cup soy sauce
1 tbsp. Asian sesame oil
1⁄4 tsp. crushed red chile flakes
4 cloves garlic, finely chopped
1 2" piece peeled fresh ginger,
finely chopped
3 lbs. pork baby back ribs
3 scallions, thinly sliced
1. Whisk together brown sugar, soy sauce, sesame oil, chile flakes, garlic, ginger, and 1⁄4 cup water in a large bowl. Add the ribs and toss to coat. Cover bowl with plastic wrap and let marinate for at least 1 hour at room temperature, or refrigerate overnight, turning occasionally to coat.
2. Heat oven to 450°. Remove ribs from marinade and arrange, curved side up, on a rack set over a rimmed foil-lined baking sheet. Roast for 20 minutes.
3. Meanwhile, heat the marinade in a 2-qt. saucepan over medium-high heat and simmer, stirring occasionally, until thick and syrupy, about 20 minutes.
4. Using tongs, flip ribs and cook, basting frequently with the reduced marinade, until the ribs are browned, glazed, and tender, 15–20 minutes. Transfer ribs to a platter and garnish with scallions.

[Highmiles]

I can taste ribs, in my near future. Might require a trip up North.

[y2k king]

Originally Posted by Highmiles

I can taste ribs, in my near future. Might require a trip up North.

me too, i've got a rack thawin in the fridge as i type.

not that there's anything wrong with ridin north.