Tell me about ribs

Re: Tell me about ribs

• alizabethy

  September 2010

  I'd recommend going to Costco (excellent prices) or to a specialty butcher. If you live up north, we like Dave's Meats or Luigi's in West Chester. I'd call ahead and see what they have, but they could help you out.

  The Neely's recipe is great (sorry I can't make it clicky)

  http://www.foodnetwork.com/recipes/neelys-bbq-pork-spare-ribs-recipe/index.html 

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• daves_sweetpea member

  

  September 2010

  This is how my dad the butcher does his:  he seasons them, plops them in a pan, pours in a little cheap beer, covers them with foil, and bakes them in the oven.  He'll do this up to a day or two before, then he pulls them out of the fridge & finishes them on the charcoal grill.  He serves the sauce on the side-usually Montgomery Inn, although I like sauces with a fruit base (apple, etc.).  I'm honestly not sure what kind of ribs he uses-maybe some baby back ribs??  He usually brings home little short riblets for the family (actually the very ends of whole pork loin roasts he trims off  before before he cuts the roasts into pork chops).   Sometimes there's a greyish membrane called silver skin on the back of the ribs.  Have the butcher or guy at the meat counter remove the skin (it can be tough).  I've tried to get the skin of myself but I never have any luck.   As for serving size, I think a whole rack is enough for two people but some people can eat an entire rack or more.  I'm all about the sides, not the meat, so I'd be happy with just a bone or two!
  

  

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• kelklump

  September 2010

  We typically do baby backs (usually around 4 bucks a pound at Eckerlins meats at Findley Market) They are really meaty, so we usually feed 3 adults per slab. we usually cover a cookie sheet in foil, rub them with pork and poultry seasoning from Herbs and Spice at the market as well. Its just a mixture of brown sugar, pepper, and garlic powder. We turn on the broiler and sear them right on the cookie sheet (we turn them back side down to start) and then flip after they get a good slight sear. Once both sides are seared, we turn the oven down to 250 and let them sit for a few hours (usually 2-3 depending on the amount of ribs). We usually finish them with mont. inn bbq sauce in the last 15 minutes and let that cook on. They are wonderful! We actually make these at every large party with my family because they are so easy.
  

  Baby makes three Lee's

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