Beef back ribs

[Tangerine LaBamba]

A friend stopped by this evening with a gift of a couple of big slabs of beef back ribs. They are GORGEOUS!

But, I've never fixed them before. I'm using the google right now, looking for recipes, but, I'm wondering if anyone here has any hints for me, or warnings, maybe?

[cbayer]

1. I boil them first, slowly and for a long time.

Then I put the sauce on and throw on the grill. The meat should fall off the bone.

Some people slow cook them in the oven, but if you try to just grill them, they will burn badly before they cook enough.

Make sure to have lots of napkins!

Yum.

:hi:

[Stinky The Clown]

2. Stegasaurus Ribs! Kewl! .......... cbayer's right - long and slow

Think of short ribs. These are just "long" ribs. The meat, when cooked very slow and for a long time, is mouth wateringly good.

You have some choices.

You could boil (braise) them for a few hours. To do that, you'll likely have to cut them up first just as a practical matter - unless you have a commercial kitchen. Simmer them is some sort of recipe that you might use for short ribs.

Personally, I like to do them in the oven. It is still more or less a braise - just less liquid. Roast them covered for about the same time as for a real braise. The advantage is that you can leave them whole - which is impressive when you serve them, but no particular advantage.

At this point, they're done.

Or not.

You can now mop them with your favorite barbeque sauce and finish them on the grill. The point here is not to cook them, but to dry the surface and crisp them a but and add that rich, topical flavor of the sauce.

Call me an hour before they're done and I'll be over.

[Tab]

3. Well, what I do with baby backs

(and I understand that these are not)

but I rub them with a... rub (specifically margarlita).. then put them in a pan on a rack over Fosters beer (but water will work), cover with aluminum foil, and steam them for about 90 minutes, then finish on the grill with an apple-based barbecue sauce.

Yum.

[Tesha]

6. alternate liquid choice...

you can also use apple cider or juice or any flavor you want to get into the ribs

[The empressof all]

4. Long and slow and make lots of them

I use a dry rub and throw them on the rack in the Big Nesco. I fill the bottom of the pan with a 50/50 combo of red wine and barbeque sauce. This is basically your braising liquid. I set the rack so the ribs just kiss the liquid and seal up the top of the roaster with Aluminum foil before I put the lid on to give it a better seal. I check it about every half an hour or so and use a turkey baster to baste the ribs. Oooooooh...I throw some browned onion and lots of garlic in the liquid. They are epic! SO likes the Beef Ribs better than the Pork ribs.

[cbayer]

5. You are all killing me.

I have had to get a clean kitchen towel to mop up my drool.

I love these ribs (when done right)).

[Tangerine LaBamba]

7. Thank you all very much -

I put together a bit of what everyone suggested and right now the ribs are marinating in a hoisin, soy sauce, garlic, ginger, orange juice, hot oil, sesame oil, ginger marmalade, black vinegar mixture. They'll get cooked up tonight, on a rack over a pan of red wine mixed with some of the marinade, tightly wrapped for the first part of the roasting, and periodically basted. Uncovered for the last part to get that nice crusty edge to them.

They are such a gorgeous cut of meat, and when I saw the price - $1.99/lb. - I decided these are definitely going to be regular visitors here.

Again, thank you for all your fine help. You reinforced my belief that you guys know everything ....................