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My rib recipe for those of you that want it
Cyclonus
Member Posts: 2,825
Tomarrow for dinner im having my famous BBQ country style ribs in my homemade sweet and hot sauce. I would have had that today but its a 24 hour recipe. Cause they have to marinade overnight. The following ingrediants are needed
BBQ sauce (must be hickory flavored) requires 2 bottles of this
Garlic Powder 3 tablesppons
Franks Red-hot Sauce 1 1/2 cups
Honey 1/2 cup
Mix all ingredients into a large bottle and shake until the sauce becomes a dark red almost black color
Then take the ribs or rack of ribs and place them into a large gallon size ziploc bag add about half the sauce that has been made into the bag with the ribs remove the air from the bag and seal knead the sauce into the ribs until completely covered then refrigerate overnight or 48 hours for even more flavor.
Then Grill use remaining sauce to baste while cooking. When ribs either fall off bone or a fork can be easily stabbed through serve.
I garuntee there wont be enough left of this for leftovers.
BBQ sauce (must be hickory flavored) requires 2 bottles of this
Garlic Powder 3 tablesppons
Franks Red-hot Sauce 1 1/2 cups
Honey 1/2 cup
Mix all ingredients into a large bottle and shake until the sauce becomes a dark red almost black color
Then take the ribs or rack of ribs and place them into a large gallon size ziploc bag add about half the sauce that has been made into the bag with the ribs remove the air from the bag and seal knead the sauce into the ribs until completely covered then refrigerate overnight or 48 hours for even more flavor.
Then Grill use remaining sauce to baste while cooking. When ribs either fall off bone or a fork can be easily stabbed through serve.
I garuntee there wont be enough left of this for leftovers.
Comments
Will you famous BBQ country sauce still work if I only have chicken?
Oh hell yes it makes spectacular chicken wings [:D] seriously it does
Sahagan
what size bottles 10oz-56oz
Im glad you said something 1911a1fan yeah that might help thats 2, 18oz bottles of Hickory BBQ sauce.
The only thing that is optional in this recipe is the hot sauce, For the best flavor 1.5 cups makes it nice and spicy. However if you dont like yours very hot then you can use exactly half as much for a mild heat. You guys seriously wont believe how good this tastes. Its funny though I discovered this recipe by accident I was making both ribs and Chicken wings in one day and I had all this stuff on the table and was talking on a phone with a long cord and accidently knocked everything into one bowl. I decided to memorize it when there wasnt a rib left 10 minutes after they were cooked.
2 bottles of good BBQ smoke sauce.
Three heaping spoons of fresh horseradish
Three heaping spoons of Chili powder
One bottle of Prosser BBQ sauce Hot
One spoon of Red hot pepper
One spoon of black pepper ( fresh crushed )
One pint of vinegar.
One case of your favorite Cold beer.
I have a big old bag of wings in the freeze that I need to cook up, I'll give a try. I copied the recipe but I think I'll back off the Red Hot sauce just a little.
Exactly what I said was optional select fire I would try yours but I have some serious allergies (horse radish is one of them same thing with nitro glycerin, Balsamic vinager, plaster, beestings, and that vegetable wash they advertised on tv awhile back)
I'll tweak it a bit...deep six the hot sauce and double up on the honey. I love sweet and sour BBQ sauce...don't like the hot stuff.
I'll give it a try, Cyclonus.
I'll tweak it a bit...deep six the hot sauce and double up on the honey. I love sweet and sour BBQ sauce...don't like the hot stuff.
Ive made it without the hot sauce for my grandparents and they liked it just as much (grandma cant handle anything hot at all) Be careful with the honey though youll have a rough time getting that much out of the bottle after you mix it. (makes it really thick)
Remove the silver skin on the ribs, its like eating a rib condom.[:D][;)]
Old school BBQ hint-
Remove the silver skin on the ribs, its like eating a rib condom.[:D][;)]
I usually trim the hell out of mine hence why I buy country style that way I can easily trim off all the fat and bones however this time Im leaving them on for flavor. OH and if anyone would like a sample of the sauce they can email me and I might send them a sample. Later on this month im gonna bottle some of it and sell it in 32 0z bottles for 5$ each.
Either cook it in the oven or cook it on the grill Tastes best in a charcoal grill but also very good on a gas grill.
Oh and a word to the wise DO NOT COOK THIS IN THE CROCKPOT nothing ruins good meat faster than it being boiled (grandma has ruined my sauce several times this way)
Either cook it in the oven or cook it on the grill Tastes best in a charcoal grill but also very good on a gas grill.
Bolona... Beer ribs in the crockpot are better than any on your recipes. Then add sauce and glaze them.
quote:Originally posted by Cyclonus
Oh and a word to the wise DO NOT COOK THIS IN THE CROCKPOT nothing ruins good meat faster than it being boiled (grandma has ruined my sauce several times this way)
Either cook it in the oven or cook it on the grill Tastes best in a charcoal grill but also very good on a gas grill.
Bolona... Beer ribs in the crockpot are better than any on your recipes. Then add sauce and glaze them.
That might be ok for your recipe but dont do it with mine as it makes them slimy. Oh and its spelled Bologna (guess you never paid attention to the oscar meyer commercials lol)
Your recipe is ok for a yankee version. Come down south and see what real ribs taste like.
No I didn't eat bologa...or watch them commericals[:o)]
Your recipe is ok for a yankee version. Come down south and see what real ribs taste like.
Well Im from SAN DIEGO that south enough for you.
crock pots can "break" some BBQ sauces, i suspect in this recipe the honey will caramelize over more than an hour, and seperate the sauce
Beer ribs are straight up no sauce with pork ribs. Only chili powder and red pepper/ black pepper to cook them. Ribs could be marinated prior but not needed. Sauce is added and glazed after taking them out.
crock pots can "break" some BBQ sauces, i suspect in this recipe the honey will caramelize over more than an hour, and seperate the sauce
Exactly what happens. and Select-Fire thats just where im currently at. BTW I used Bullseye sauce not sure where that stuff is made.
Bullseye is kraft sauce made in Ill. I have used it before.
Thanks I did not know that. But they make some good stuff though.