How Do You Make Your Ribs

OOOH I JUST MADE SOME!! I make beef ribs that fall off the bone and taste like cake and butter; they're soooo good; makes my husband happy :)

I get beef short ribs (they seem less fatty than long ribs, and I don't eat pork). I take 8-10 short ribs (adjust accordingly) and lay them on a baking sheet covered in tinfoil, dump 2 bottles of BBQ sauce on them (I use regular store brand, but pick your favorite), then wrap them twice in tin foil.

Cook at 400 degress for 30 minutes, then at 200 degress for 3-4 hours. When you take them out, let them sit for about 15 minutes before wrapping them... then use tongs to transfer from tinfoil to plate (do NOT pick them up by the bone, you'll lose it!). YUMMM :)

I always get boneless pork ribs. They are more tender, and juicy.

I take a big pot, biggest one you have fill it with water. Throw in garlic powder, parsley, pepper and onion. Put in ribs.

Boil for 20-40 minutes, to make extra tender. And believe me they are.
Take a cookie sheet, line with tin foil.
Take a gallon sized freezer bag and put in a bottle of your favorite bbq sauce. I like a honey and brown sugar one.
Throw in your ribs and shake the bag until the ribs are coated.

Put on the lined cookie sheet, then add brown sugar over the ribs.

Cook in the oven at 400 degrees for 20 minutes. Flip half way through and add more sugar to the other side.

Seriously the best ribs you'll ever have. Always the biggest hit when I make them.

I have a bbq place around the corner that charges me $1.25 a pound to smoke them for me! Ribs take practice. I would be very nervous to serve my 1st batch of ribs to guests.

When I've made mine, I dry rubbed them with garlic, salt, pepper, cumin, chili powder. Wrapped in foil and put in oven on low temp - 200 degrees for an hour or 2. Then onto the grill. I use a charcoal grill and add mesquite wood chips. So i smoke them for another hour or so while still in the foil with holes poked in the top to allow smoke to get in. The out of foil and basted with bbq sauce to get a little crust on them. I'm giving you approxiamte times because it depends on the thickness and pounds of ribs, as well,a s heat on the grill. I like to do the combo method of low and slow indoors to get them tender and then on the grill for a nice smoke ring and crust. I like them to be very tender, but not fall off the bone. Its the act of picking them up and biting them that satisfies that carnivore spirit. If they are "fall off the bone" why not just serve brisket or beef tips. You lose the whole point of a rib, imo. So, delicate balance neede. Very tender, but not anihilated.

I always buy beef rib's since we don't eat pork. I wouldn't know how much you would need only because It depends on how much they eat. I season my ribs with salt, black pepper, garlic powder-not salt, and I also use dehydrated onion, I don't put alot of seasoning on it only because I put BBQ sauce on it. I put it on the grill for about 4 hours, sometime's I'll boil it over the stove top for about an hour with some bay leaf and a whole onion, then I'll put it on the grill only because it cook's faster. The sauce we love is sweet baby ray's-any kind! Or Jack Daniels bbq sauce! The way you can tell if the rib's are done is just cut a piece off and taste it and see if it's tender. Also, you would slather the bbq sauce on the rib's at the very end so that it doesn't burn! Good Luck and enjoy!

My mom buys pork or beef ribs and boils them first maybe for about an hour. then she puts them in a baking pan (the 9x13 big one) and dumps bbq sauce over them, covers with foil and then bakes them for about an hour and a half at 350. they literally fall off the bone! she makes them for all of our big family parties and everyone loves them. She serves with baked potatoes, corn and salad. So good!

Haven't read your other responses but I have the easiest method. Start out with RAW spare rib slabs (I usually do 2-4 slabs at a time). Lightly rub on your favorite BBQ seasoning and NOTHING ELSE. NO oil - nothing - and use RAW ribs. Put the slabs in a single layer on foil lined baking sheets (the kind with a small lip like a jelly roll type pan). Put them in your oven at 225 degrees for about 5 hours. Do not touch them or flip them - leave them alone. After the 5 hours, take them out and cool slightly. Carefully cut the ribs apart (careful, the meat will be falling off the bone). Brush on your favorite BBQ SAUCE - I like KC Masterpiec original. Turn the oven up to 350 degrees and put the ribs back in for maybe 15 minutes or so until the sauce is cooked into them. You could also do the sauce part on the grill, but the sauce will sometimes just burn on a grill. These will be the most delicious ribs you've ever had - I promise. Take some advice from CookingMom!

My husband bbq's them, but if it's me cooking ribs, I toss them in the croc-pot, smother with my favorite bbq sauce (at least a whole bottle) and let them simmer all day.

I prefer pork to beef, but either is good. I would figure 3-4 ribs per adult, 2 per kid, depending on age. You might need 2 bottles of bbq sauce for that many (and a BIG croc-pot, or 2 pots)

I cooked ribs for July 4th and they were terrific. I always get baby back pork ribs. More meat, and tender.
I rinse them off
Cut them apart into separate ribs
Lay on their sides in a big cake pan.Its like letting them spoon eachother,,lol
Bake in the oven 350 degrees for an hour.
Take out and pour off the grease.
Pour your favorite bbq sauce on them. I use Kraft Honey BBq sauce, or Kraft originol.
Bake in 350 oven another hour.
I do 2 slabs for 5-6 people and use 2 bottles of the sauce.
SOOOOO good.

Well I always get spare ribs from Sam's, there are 3 slabs in a pack. I season them at least 24 hours before cooking. I use: mrs. dash, garlic powder, mesquite seasoning, paprika, a garlic herb seasoning. All seasonings I get from Sam's. I grill them for about 1 hour depending on how they look turning often. I usually don't put BBQ sauce on them because som people like them without the sauce. I then put them in a pan cover them with foil and put them in the oven at 200 for about 1 hour and that gets them nice and tender. I ususally serve my ribs with potato salad, corn on the cob or other veggies that I cook on the grill. You can also bake sweet potatoes. If ribs are your only meat you will need at least 6 slabs. I would have some grilled chicken wings which I season the same. Cooking wings on the grill requires clean grates to cook on and turn with tongs often. Clean grates keeps them from sticking. if you need more help email me at ____@____.com I have been told to open up a rib and chicken resturant by many.

I made some recently and they were really good (if I may say so myself).

I used McCormick rub for pork and rubbed in on generously (it's in a small squatty jar). Then I baked them in the oven for about 1.5 hours (until about 165 desgrees). Then I coated them with my favorite BBQ sauce (I like Stubbs - use whatever) and then grilled them for about 15 minutes total to lock in the sauce. Delish and super easy.

I have the BEST rib recipe, and it's soooooo easy, its practically full proof! :-) I buy baby back ribs. Wash the ribs well and cut them into 3 rib sections. Depending on the size of your crock pot, you can fit two long slabs in one crock pot, cut up. After their cut up, I use Sweet Baby Ray's BBQ sauce, enough to cover the ribs, (2 or 3 cups), and 1 sweet vidalia onion sliced and place over ribs. That's it! Cook on LOW for 8 hrs. They are soooooo, sooooo good. Tender, falling off the bone! I made one slab for 6 adults, so you can probably figure 3 ribs each, maybe one and a half slabs? Enjoy!!

Not sure if you have a pressure cooker but I've made these ones a few times and they've always come out yummy: http://www.paulstravelpictures.com/Pressure-Cooker-Pork-R...

Here's another recipe I came across and saved a while back, haven't tried them yet but they look good!: http://www.southernplate.com/2011/04/tender-babyback-ribs...

I usually use one slab for four (2 adults and 2 children).

I got a recipe from a friend that my son and I just love. I don't have it handy, but I will describe it to you and if it sounds like something you like I can send you the recipe. It's very simple. The only problem I foresee is that it might be difficult to make enough for that large of a group. I make a whole slab and I eat about 4 ribs and my teenage son eats the rest of the slab. Anyhow, I use baby back pork ribs, but you can use what you want. You put ribs, sliced onions, liquid smoke, worcester sauce and water to cover the ribs in a baking pan or casserole. Bake them in a not too hot oven for about 2 hours. Then grill them quickly with your favorite sauce. They are very tender.

In order for your ribs to turn out tender you must pull the membrane off. The membrane is the tuff skin on the backside of the slab. It is thin and white. Most people don't know to remove it and it makes the rib tough. Then apply the rub of your choice.

I slow cook my ribs (covered with a smoky BBQ rub) in a covered Pampered chef baker in the oven for 3 hours at 300° - these are pork baby back ribs - then take out of the oven - put into another baker (instead of sopping up the grease) and put bbq sauce on top and bake 30-45 min.
The ribs are tender and fall off the bone.

I've done beef ribs and pork ribs. Pork ribs are so much better and meatier.

I won't spend $3 lb for beef ribs with some meat on them and I won't pay $1 for beef ribs where the meat has been stripped for hamburger. For those of you are brave, you know how much you paid for the beef ribs and how much they weigh. Gather up the bones and scraps of fat and weigh them. Multiply the price per pound you paid for the ribs and then subtract that from the origional price and subtract the weight. The figure out how much you paid per pound. You could have had steak cheaper per pound.

I rub my ribs with dry rub. (Go to allrecipes.com for recipes of wet and dry rubs.) I get the long aluminum disposable pans. I put a trivet in the bottom of the pan and stack the ribs on the trivet and around the pan. I fill the pan with water to the top of the trivet. I try and not let the ribs rest on one another because I want them open to the smoke. I use chunks of mesquite instead of chips. I check the water in the rib pan about every half hour and fill it to the top of the trivets at that time. The rib juice in the bottom of the pan makes wonderful smokey gravy. (Why the water in the bottom of the pan? Humidity. If the ribs are in a high humidity environment, the will be juicier when they are finished cooking.)

I don't like pork and beans straight out of the can, but if you put the smokey water and juices out of the bottom of the rib pan into pork and beans and add any falling of the bone meat from the ribs, the pork and beans will be WONDERFUL!. A friend and I did ribs for the scouts at a camp out. We opened the cans of pork and beans and just let them sit on the cool side of the grill. When we were done with the ribs, we added the water and some of the rib meat and grill-cooked onions to the pork and beans. We put them in long serving pans. I would have ordinarily had half the beans left over. We didn't have any left over. The scouts and their leaders ate all the pork and beans and we had several we had to turn away. That was the first time that had ever happened to me.

I'd cook half a rack for the men and 1/3 a rack of ribs for the women. That's if you get meaty ribs. Meaty ribs? You will find St Louis style ribs in the store weighing between 5 and 8 pounds. The bones weigh about the same. The heavier the ribs the more meat on them. If the ribs don't weigh 7 lbs per rack, I don't buy them.

Good luck to you and yours.

i cook mine about 6 different ways (and as you've seen, no one on here does it the same way).

I would suggest going here http://www.foodnetwork.com/ and looking at recipes and watch a few short how-to videos.

For portions, I go 1 half rack per adult, and 1/3 rack per child. That would total up to 6 racks of ribs for your party.