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Thread: Spare Ribs page

  1. #1
    Dr. Bork Bork's Avatar
    Dr. Bork Bork is offline Senior Member
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    Spare Ribs

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    Whose got a rockin' spare rib recipe for me? I just got 2 piggie racks today
    --Trish (Bork)
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    lil_earthmomma's Avatar
    lil_earthmomma is offline Senior Member
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    Me me me me mememememememe!

    No sauce needed, these are memphis style ribs!

    Ok:

    Brush ribs with dijon mustard (trust me, they won't taste mustard-y.)
    now liberally apply this rub:

    equal parts garlic powder, onion powder, paprika (integral, gives it that bbq flavor). Crack in lots of black pepper, and sea salt (be generous).

    Bake at 225 for 3.5 hours for baby back ribs, 4 for side ribs etc.
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    Dr. Bork Bork's Avatar
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    Awesome, thanks momma!
    --Trish (Bork)
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  4. #4
    Dr. Bork Bork's Avatar
    Dr. Bork Bork is offline Senior Member
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    Hubby accidentally burnt mine. He did a rub, then bbq sauce on his rack, and left mine w/just the rub. Mine burnt. I'm sad. Tempted to send him out to get me a burger or something comparable (mmm, Dickeys!), but then kind of freaking out about what the ingredient list might contain. I gnawed my way through whatever meat was salvageable on my rack.

    Afraid I'm not getting enough calories. Yesterday I only got 600, and was way hungry before bed, but nothing to eat. Trying to do a 2 week meat-only induction. Dairy (gelato & full fat fage, primarily) sounds fan-freaking-tastic right now. Wondering how everyone endured the first 2 weeks? I don't remember feeling this crappy when I started Primal in Jan.
    --Trish (Bork)
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  5. #5
    Patrick's Avatar
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    Doh. I'm too late to the game on this, but here ya go: Sticky Spicy Ribs Recipe at Epicurious.com

    You can change out the brown sugar and use homemade ketchup. Up to you how Primal you make it. Personally, I only make it once every 6 or so weeks, so I don't bother with substitutions.
    August 2010: 207 lb, 37" waist, 25+% BF | Currently: 177 lb, 33" waist, ~15% BF

    I have a new site up and will soon be blogging at The Wayward Mind. (My journal is semi-retired at this point)

  6. #6
    Digby's Avatar
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    I wrap ribs (just salt, pepper, and paprika) in foil and put in slow oven for a about 1.5 hours, then drop on the grill for a quick firing. I never use anything with sugar, so just make my low carb bbq sauce to have at the table. Tender and muy yummy.
    This time, like all times, is a very good one, if we but know what to do with it. Ralph Waldo Emerson

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    Lao Tsu, founder of Taoism

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    Acteon's Avatar
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    If you want the flesh to easily separate from the bone, you can boil them for about half an hour before putting them on the BBQ. I rarely bother to do so though.

    I take pork spice or rub, sprinkle it genereously on the ribs, then using bamboo skewers as a "bridge" I suspend the ribs over a pan of water and put them in the oven at 380 Farenheit for 50 minutes.

    I don't use BBQ sauce but will at times use "Mexican Salsa Verde" to accompagny my meal.

    I save the bones for broth. I cool the water from the pan and recuperate the congealed fat.

  8. #8
    Nanzi's Avatar
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    Nan’s Rib & Pulled Pork Rub

    5 - 6 Heaping Tablespoons Chili Powder
    3 - 4 HT Onion Powder
    3 - 4 HT Garlic Powder
    1 - 2 HT Cayenne Pepper
    1 - 2 HT Black Pepper
    1 - 2 HT Adolphs Meat tenderizer,unseasoned( if you have it)
    C Brown Sugar(or More) Sweeten to your taste
    1 HT Ginger
    1 HT Sage

    If you don’t have Adolphs add 1 HT Salt.No msg in Adolphs, fyi.
    Right before Q ing smear the whole thing with the cheapest yellow mustard you can buy.


    Mix together and cover Ribs or Boston Butt Roast the night before cooking.

    This is the one I have been using for years, but I know I will have to find another way to sweeten it now.

    Our cooking technique is to put rack of ribs on grill, with low heat 200 - 250 degrees for 1 1/2 hours.
    Take rack off and wrap tightly in foil and replace on the grill for another hour. Then take the wrapped ribs off.
    They will be falling apart tender and just delicious. The hardest part is to keep the low and slow temperature of the bbq
    down that low. The mustard that is smeared all over them will not taste like mustard, and helps keep
    the ribs moist too. If you have a primal BBQ sauce, it could go on them after cooking, and you could
    cut them and sauce them and put them back on the heatsourse to brown up the sauce a little.

    Good Luck and good eating.

    If anyone wants our techinque for cooking pulled pork, let me know. Prep is exactly the same. Have learned both of these from people who do competitive BBQ.
    Last edited by Nanzi; 04-03-2011 at 11:20 AM. Reason: to add a little info

  9. #9
    lil_earthmomma's Avatar
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    Oh so sad that your ribs burnt!

    Why are you doing a meat only induction? I haven't seen that on the Whole30 website?

    An easy way to up your calories is up your fat, but that may be easier said then done. Maybe make your super nog with coconut milk?
    The more I see the less I know for sure.
    -John Lennon

  10. #10
    Acteon's Avatar
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    Quote Originally Posted by Nanzi View Post
    1 - 2 HT Adolphs Meat tenderizer,unseasoned( if you have it)
    Is this tenderizer based on Bromelain ? Because I've used crushed Pineapple to tenderize a blade steak before and it pretty much turned to mush under 24 hrs. So based on that experience I'd avoid bromelain based tenderizers but I would try unflavored yogurt as that worked well.

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