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Photo by max

Cooking Level: Intermediate

Living In: Appleton, Wisconsin, USA

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max is looking for: (4 recommendations)
What is the best way to cook ribs? TIA

Recommend a recipe

Last updated: May 12, 2013 11:26 am
Posted: May 12, 2013 6:53 am
Recommended Recipe:
Photo of: Big James' Pork Rub

Big James' Pork Rub

Submitted by: mccabepurcell 
Living In: Minneapolis, Minnesota, USA
Make your own pork rub with several spices, including paprika, chili powder, sugar, and cayenne pepper. 
Recommended by: Party Chef
May 12, 2013 7:07 am
I use a rub similar to this. Blot ribs with paper towel to completely dry. Rub this on top and bottom. Put ribs in pan and cover well with foil. Bake in 250 oven for 3 hours. Remove from oven and let cool. Place ribs on grill,(I use lump charcoal and apple wood)Cook until you get a nice char on both sides. Slather with BBQ sauce, I like Sweet Baby Rays and cook a while more turning a few times and reapplying sauce.
Recommended Recipe:
Photo of: Baked BBQ Baby Back Ribs

Baked BBQ Baby Back Ribs

Submitted by: Chef John 
These simple baby back ribs are seasoned with a homemade dry rub, then glazed with barbeque sauce and baked to produce tender, delicious ribs. 
Recommended by: AllieGeekPi
May 12, 2013 7:08 am
For baby back ribs, this method is great. I sometimes put them on the grill and baste with barbecue sauce after they're done in the oven.
May 12, 2013 7:10 am
I agree with AllieGeekPi.
Baking Nana
May 12, 2013 7:50 am
Love these! I love this method! Makes we want ribs!
May 12, 2013 8:19 am
I do the slow oven method/grill also. But, I don't season when baking. At grill time, I rely on our ol' fav - Original Open Pit.
Commented by: nanny129
May 12, 2013 7:27 am
Recommended Recipe:
Photo of: Barbequed Ribs

Barbequed Ribs

Submitted by: Gail 
These pork ribs require a double cooking process and an overnight bath in a marinade. The spicy rub and rich sauce make them worth the wait! 
Recommended by: PAMELA D. aPROpos of nothing
May 12, 2013 9:26 am
May 12, 2013 11:26 am
Most important, peel the membrane off the boney side (it peels off like a piece of scotch tape) in order that your seasoning can penetrate evenly. After that key step, there are about a million recipes and techniques.
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