"This is an excellent dish for a barbeque party. Make the ribs in advance, and when your guests have arrived, all that's left to do is the grilling. You'll have them wondering how they got so tender and tasty so fast." — Robbie Rice
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pork spareribs, cut into serving size pieces
distilled white vinegar
hickory smoke flavored barbeque sauce
salt and pepper to taste
I've made ribs using this method a couple of times since finding the recipe. I've found that for really tender ribs they need to simmer more than an hour - our best yet were simmered for 2.5 hours at a very low simmer and then covered and put in the fridge to cool in the cooking water until we were ready to grill. Also, rather than salting the water I used Adolf's meat tenderizer. While the sauce which accompanies the recipe is good, I've found that we actually prefer our favorite bottled BBQ sauce. It's just as good and much easier. I grill the ribs until heated thorough and then brush on the sauce during the last few minutes to prevent the sauce from burning. These are great for making ahead and require so little effort that they are definately a keeper.
I have made much better
These were fantastic. I only made 1 change. Instead of boiling the ribs I wrapped them in foil and baked them in 275 oven for 2 to 2-1/2 hours (until tender). These were the best ribs I have made.
This was our first attempt at ribs and they turned out great. The recipe as written is a little confusing. I think steps 2 and 3 should be reversed. Step 2 says to cover the ribs with sauce when making the sauce is step 3. ??? A little weird. Anyhow, the ribs were delicious and tender and the sauce is pretty good. Will definitely make again.
Excellent recipe! I do not own a blender, though. I used my food chopper to mince the onions and a whisk to mix the other ingredients. The sauce was just a tad lumpy from the onions, but completely delicious. My BBQ taste is sweet over tangy. I added about 4 tablespoons of brown sugar just before bringing the sauce to a boil. After the ribs marinated all day, I wrapped them lightly in foil and placed them on the grill until they were hot. I then removed the foil and placed the ribs directly on the grill (don't forget the Pam, especially if adding the sugar to the sauce. Very easy to lose this meat off of the bone!) to 'grill' each side. My VERY picky 11 year old son LOVED the ribs, and my husband said, "I don't think ANYTHING could make these ribs any better!"
My favorite thing about the recipe itself, besides the results, is the fact that the ingredients are so basic. They are ingredients that most people already have in the kitchen!
These are the best ribs I've had in years. Try using different vinegars such as balsamic or red wine vinegars.
Excellent! Easy to prepare ahead of time. I used boneless pork ribs and they came out great. I wrapped them tightly in foil before putting them on the grill... so they steamed instead of cooked on the outside. Kept them moist.
Made these on the spur of the moment in the oven. My brother came over to visit and said they were, "the best ribs he ever had". What a surprise considering I didn't even have time to marinade the ribs.
* Percent Daily Values are based on a 2,000 calorie diet.
Barbequed Pork Ribs
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 544
** Calories from Fat: 355
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