Ribs: no "Q"

Bacchus · September 2008

The little lady has had her fill of Barbecue for the next couple of weeks, but was wondering if I could make a decent spare or babyback with a non barbecue flavoring. I'm sure I could wing something fairly tasty or web search for something but I thought I would run it by the round table for any advice.
It would be appreciated!

Thanks!

FlaPoolman · September 2008

Slow cook in the DO with a little chicken broth and Italian seasoning or with a tomato based sauce.

Zippylip · September 2008

you could always boil them turning that couple weeks into a couple days :laugh: :laugh: :laugh: :unsure:

Big'un · September 2008

Teriyaki those suckers!

Bacchus · September 2008

Thats kinda what I was thinking Todd. Any ideas?

Austin Smoker · September 2008

GO get some Soy Vay Teriyaki and apply a glaze during the last 20 minutes. I like to add some red pepper flakes at the same time for a little kick!

Bacchus wrote:

Thats kinda what I was thinking Todd. Any ideas?

jamiemeyer · September 2008

Recently when I did the 3-1-1 method, I did the brazing in foil with about 4 oz. of apple juice. I pulled them to do the last hour with sauce, and the ribs looked pretty tempting fresh out of the foil. A little DP was used to start, and they looked pretty dang good before saucing! I may do a 3-1-0 method next time!

Big'un · September 2008

Make your teriyaki sauce(or buy it) by adding equal parts of soy and worstershire sauce, add a little lemon juice. Mix. To make it more better, add ginger, garlic and hoisen sauce. Marinate and then glaze through out cook. Keep cook at low temp and sauce warm. HTH Bro.

Ribs: no "Q"

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