Comments on: Barbecued Baby Back Ribs

By: Devo23

Devo23 — Sun, 01 Jun 2008 21:38:22 +0000

did u cover the ribs when u baked them and what did u bake them in?? i was thinking about baking in a little beer for some flavor but im scared it will mess them up… what do u think??

By: Marketman

Marketman — Fri, 30 May 2008 02:50:35 +0000

Ellie, they have them at S&R branches

By: Ellie

Ellie — Fri, 30 May 2008 02:16:30 +0000

Where did you buy the huge racks of baby back ribs? Does Monterey have them?

Thanks.

By: quiapo

quiapo — Thu, 29 May 2008 12:18:44 +0000

Here in Austrlia the barbeque is an established way of life and even flats have balconies which can accomodate a barbeque.
Indirect heat is the way to go and long, slow cooking. Moving your charcoal to only one side of the Weber means that you get no flare ups and you get even direct heat all over the meat, no dry areas. You can get semicircular metal charcoal receptacles for Webers which enable you to put the charcoal in a tidy section so that there is no direct heat under the meat. I usually fire up the barbeque at about 9 am for lunch at 1 pm., using settings for the most minimal heat, and adjusting as the charcoal burns down. You can also get a smoke box,which is a metal container for liuids such as wine, or wood shavings such as Hickory to add extra flavour.
A drip p[an can be place under he meat, and if you wish you can bake vegetables such as potatoes,corn (in its skin), pumpkin underneath the meat ( with the benefit of the drippings).
The meat always turns out tender and succulent, full of the flavour that only a charcoal barbeque can provide. Using a kamado instead of a Weber takes you into another dimension, with a different flavour, and even more tenderness. My grandfather used a kamado, and so did my father, so I grew up with a preference for the Kamado taste. However the Weber is so much more convenient, I tend to use it most of the time. In those days you could not buy a kamado from Manila, so we had to arrange to import directly from Japan.
After the meat is removed, I use the dying embers to roast eggplants and pimentos for future use.

By: teny

teny — Sun, 27 Apr 2008 01:57:56 +0000

ted wanna share your recipe?

By: Roni

Roni — Fri, 21 Mar 2008 04:06:03 +0000

Joey, I don’t have a bbq grill either so let me share with you how I do it: mix 1 cup pure orange juice and 1 cup Hunt’s original bbq sauce. Salt and pepper both sides of ribs and place ribs in a rectangular pyrex. Pour sauce over the ribs and marinate overnight I pierce the meaty part of the ribs with a fork so that the marinade seeps though the meat better. Bake covered in foil for two hours, and another 3 uncovered. Try it!

By: joey

joey — Fri, 14 Mar 2008 02:49:33 +0000

Yay! Thanks!

By: Marketman

Marketman — Thu, 13 Mar 2008 23:06:08 +0000

joey, yes, you can do this in an oven, particularly one with a broiler. After the baking step, slather the rack with barbecue sauce and stick under the broiler until just done… it wont take more than a few minutes under the broiler… it won’t be as smokey… but it should still taste pretty good!

By: joey

joey — Thu, 13 Mar 2008 13:55:12 +0000

MM! This looks extraordinary and riiiiiight up me alley :) One problem, I live in a flat so no bbq grill :( Any suggestions? Can I finish off with the bbq sauce in the oven on a higher temp? Or perhaps with the “broiler” setting? Help please :)

By: Susan

Susan — Sun, 02 Mar 2008 23:23:59 +0000

have been lurking for a few months, stumbled upon this site by accident–great site! am currently based in New Caledonia, having lived in Bangkok for 3 years (and Philippines & WDC, US)–am Pinay BTW.

up until 3 months ago, where we were, didn’t and couldn’t bbq–condo living. desperate for smoked bbq, I experimented and found a way to have quick, savory, melt off the bone “bbq” ribs:

i personally prefer make-your-own bbq sauce (low salt soy, catsup, chili oil, vinegar, s&p, honey, brown sugar, worcestershire or knorr/maggi seasoning and liquid smoke–and at this point, add any herb). marinade at least 4 hours room temp or 1-2 weeks in coldest part of fridge. when ready to cook, pan fry in small oil/butter (a bit messy coz it splatters) just to sear & seal juices. put in oven proof pan, sprinkle a bit more liquid smoke, cover with saran wrap (double cover) & microwave for 10 minute (for a full 8×10 pyrex). no fail, rain or shine!