Sue's Roadhouse Ribs....

Sue : never tried mine. I've had " Finger Licking Raves "
And they are simmered first.
What will some people try next ???????

If you can push your's, I'm allowed to push mine, No ???

I'll try Sue's. I just defrosted some.
Lou

Linda, I haven't made any other type since I tried that recipe either. Sometimes I cheat though...and use the Maple BBQ Sauce from American Spoon.

Nancy

I can't find the recipe? Could you repost it?
Linda C

Here you go Linda! This was my "go to" rib recipe for quite awhile. Now that I have the smoker I'm experimenting with other recipes but this has to be one of my favourites.

Roadhouse Grill Baby Back Ribs

2 large racks pork baby back ribs
salt
coarse ground black pepper

SAUCE:
2 tablespoons vegetable oil
1/4 cup minced fresh onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup brown sugar
2 tablespoons honey
1 tablespoon worcestershire sauce
1 3/4 teaspoons salt
1 teaspoon liquid smoke flavoring
1 teaspoon Jim Beam whiskey
1/4 teaspoon fresh ground black pepper -- coarse
1/8 teaspoon garlic powder
1/8 teaspoon paprika

To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours.

As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium/high heat. Sauté the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.

When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.
Cookingrvc (Sue)

Good to see this recipe going to good use.

I like the method which really works with any BBQ sauce. The slow, covered cooking nicely tenderizes the ribs and allows me to prepare them ahead of time for a quick reheat on the grill with the BBQ sauce.

I am recovering from some major surgery and just now getting back to cooking. Today I am using my meatball recipe to make meatloaf. Maybe its the meds, but it sounds good to me!!!

Go for it Lou.

Regards to all,
Sue

Sue, glad to hear you are on the mend.

My local store has been carrying 99 cent/pound beef ribs so I feel obligated to make them (two of us like ribs, two of us don't...).

Question about the sauce recipe - is 1.5 cups water enough to keep it simmering for 1.25 hours? Also, ONLY 1 tsp whiskey? Pweez, can I put in more, LOL?

Jessy, the amount of water is fine, but I dump in a lot more whisky than the recipe calls for! LOL I bet I used at least 1/2 cup.

I have also use Jack Daniel's and it is delish with that, too!

Thanks again, Sue!

Linda

I have 2 racks of Baby Backs in the freezer....
But I think I will precook on the grill with a little foil "smokey pack".
Have lots of Jack Daniels! (I don't drink the stuff!) but for sure I will be using fresh garlic!
Now to decide who to invite to share!
Thanks for the recipe
Linda C

Sue:
I didn't know you had surgery. I'll come and cook for you.

Here is my Recipe for my Sauce. Note: I use Garlic Powder.

LOU'S : FINGER LICKIN BARBECUE SAUCE

1/2 cup of Bullseye or Krafts Original Barbecue Sauce
1/2 cup of Ketsup
1/2 teaspoon of Mustard
¼ teaspoon of Old Bay Seasoning
1/3 Teaspoon of Garlic Powder, Onion Powder
An Italian pinch of Cloves , Basil and Oregano
Black Pepper - to taste.
2 tablespoons of Brown Sugar and Maple or Pancake Syrup
2 Heaping tablespoons of Grape Jelly and Strawberry Jam
Smooth out the Jelly and Jam with a fork and mix well.

This may sound like overpowering sweetness but it is not.
It is a Sweet and Sour

I have to wait a couple more days to try your's.
Hope you are feeling better.
LOU

I have made these ribs many times - nice to see you, Sue!!! The sauce is my go to bbq sauce now - thanks!

Sue: My girlfriends old Italian grandmother used to visit a couple of times a year from Staten Island in the 70's when I was a kid and my mom was a typical Irish cook. Her grandma made a meatloaf flavored like a Italian meatball when shaped i remember she would pull a piece out of the top fill it with mozzarella and add the meat back ontop incasing the mozzarella...she cooked it on the stove in a type of red gravy...I remember I ate over one night and I can still remember how much i loved that dinner...still remember this 35 years later!!! So I dont think its the medication LOL!!!

Good to see you guys. I don't often post, but I do visit often. Love the camera instructions SharonCB; Good to be here too - thanks Maggie, Lou, Eillen, and Linda

Lou, will try your recipe this weekend with some babybacks.

Eileen, funny you said that about the mozzarella. I was going to do that but didn't have any on hand. I am not a big fan of glazes, but DH wanted one so I mixed some tomato sauce with some brown sugar and it was pretty good.

I think it came out great although it didn't feel quite right having it with mashed potatoes...perhaps a side of pasta would have been better.

Sue

Good to hear from you Sue and I hope you are recovering okay from your surgery. I love to do ribs on the grill and the smoker but this recipe is a winner for me too. My go to during the winter season....not that we have much of one as far as grilling goes down here...LOL! I'm thinking it's your mini crab cakes that I love too...or was that crap cakes? Remember that typo from years ago..LOL

David

David, so funny you bring up the crab (crap) cakes (that was pretty funny since the 'b' and 'p' are nowhere near each other on the keyboard)...I was just looking at a recipe in Food Network magazine for the Four Seasons Crapmeat Cakes.

It looked similar in terms of method to my recipe except no tarragon, which I absolutely love with the crab. Going to give it a try. Check it out at the link below.

All the best,
Sue

Here is a link that might be useful: Crabmeat Cakes with Mustard Sauce

Sue:
Sorry , I didn't do your Ribs yet.
Too many things popping up. Probably do them this week.
Lou

Sue, sorry to hear you had to have surgery but so glad to hear you are on the mend.

Can't tell you how many times we have enjoyed your rib recipe along with many more of yours! Your Sui Mai was the first recipe I tried after joining this site so many years back.

Hope your DH is doing well, we miss you!

Sharon

Sue, Glad to hear you are feeling better. Surgery sucks!!

I have this recipe on the menu for next week...can't wait!

Hope to see more of you around here.

Sue, I'm also glad to hear that you are feeling better.

Add me to the list of people who love your rib recipe, and would like to see you here more often.

Annie

Hi Sharon., annie, and riverrat!! I do have some recipes to share and comment on...its been a while.

Lou...I made your rib sauce tonight and the crew loved it! I happen to like Bullseye so it was right up my alley. Thanks for the recipe.

Sue