Recipe by Scotty
"This is an adapted family recipe. It is a lot of work, but worth the effort. If you do not have a slow cooker, you can bake the ribs for 2 to 3 hours, covered, in the oven."
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pork baby back ribs
crushed red pepper
2 (12 ounce) bottles
porter beer, room temperature
I'm in the deep south where bbq ribs are highly scrutinized. After cooking ribs this way, I wouldn't cook them any way else, and I've had ribs that were not cooked this way and they don't fall off the bone as easily, believe me it ain't a pretty sight. I skipped the grill because it's kaput right now, went straight after the boil to the oven and they turned out delicious & tender, finger-lickin good. I drank the beer instead and it made the recipe that much better!
Par boiling may soften the meat but here in Texas we know it removes flavor as well. Spareribs would be a better choice.. Babyback ribs are used by the food industry as it is easier to control portion size, not for their flavor. Smoke them over 220 heat for two hours and if inclined, sauce them and wrap them in foil for one more hour. Trust me,I cooked in a bbq joint in Lubbock Texas.. I do not lie
I opted not to boil the ribs, I think this takes away from the flavor. So I cooked them in the crock pot with other ing. on low for about two hour checking to make sure they did not start falling apart. I then drained grease from crockpot and let the ribs rest on paper towels for about 30 minutes while getting the grill ready. When the grill was hot we cooked them for about eight minutes, four minutes on each side and brushed them with BBQ sauce, I then added them back to crockpot with BBQ sauce and we used Miller beer. Make sure you use a good BBQ sauce like Jack Daniels, Famous Daves, etc. if you use the cheap brands like kraft etc. you will not get the full flavor of BBQ. These turned out finger lickin, fall of the bone, drop dead good. Thanks for the post.
My husband is a BIG rib fan, however he is not big on change, (where as myself, the decorator, LOVES change). Well I always make these (actually the same recipe) using a coke, but being a beer lover, who am I to pass this up? I skipped the whole pre-cook thing & just stuck them in the crock pot (on low) for about 5 hours and they were so tender that I could pull the bone out without a problem. I used Bubba's Best BBQ Sauce (from this site) with this, and Tom loved them! Thanks Scotty!
Fantastic. I followed all three steps of the cooking process. After reading all of the reviews, it appeared to me that some were having a tough time BBQ'ing the ribs without burning them. I think that the reason is two-fold. First, and probably the main reason for this, was the use of far to much BBQ sauce. The ribs should only be lightly coated. Second, when cooking the ribs, you should not place them over the direct flame of the BBQ. High heat and high flame are two different things. For example, on a four burner gas BBQ, you can maintain 350 degrees by putting two burners on high and two on low. With this, you can cook your ribs over the low flame and get that fire taste.
Absolutley delicious & very tender! I skiped grilling them & I cooked them in a 325degree oven for 3 hrs. instead of a slow coker. The ribs were a huge hit with my whole family. My 2yr. old couldn't get enough of them! I will definitley make these again!
INCREDIBLE. my boyfriend said they were the best he's ever had! I used two bottles of bbq sauce (one sweet, one spicy) and added bourbon whiskey, worcestershire sauce, Franks Red Hot and cider vinegar to them. I also used porter beer - the flavor was rich and distinctive. these are fantastic and definitely better than any I've had in restaurants! Thank you SO MUCH!
These ribs were fantastic. My husband never cared for my oven ribs because they always seemed fatty. The boiling takes away the fat and doesn't add alot of work. I also skipped the grilling part for ease, and put them in the oven as others have suggested (325 for 3 hours). They were browned and tender and simply the best ribs I think I've ever had. Thanks
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 266
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